Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Whisk together the 1 tbsp ground flax seeds plus 2.5 tbsp of water in a small bowl and set aside. If you are not vegan, just sub for a real egg, this recipe works really well either way!

Step 3

In a large bowl, whisk together all wet ingredients including the flax egg once thickened.

Step 4

In a separate bowl, whisk together all dry ingredients aside from the blueberries.

Step 5

Combine the wet with the dry and mix together with a wooden spoon until a batter forms. It should be on the thicker side.

Step 6

Fold in the blueberries and mix until evenly incorporated.

Step 7

Use a medium cookie scoop, spoon, or 2 tbsp and add the batter to a lined muffin tray. You want to fill them up nearly all the way. I fill them about 3/4 of the way and then use any extra batter in ones that aren't as full. Top with additional blueberries and a sprinkle of sugar if desired.

Step 8

Bake at 425 for 2 minutes, lower the oven to 350 degrees and bake for an additional 18-22 minutes. The higher initial temperature will help the muffins rise properly without drying them out. The tops should be slightly golden brown and a toothpick should come out clean when they are done. It's ok if there are a few crumbs on the toothpick, as long as it's not really wet.

Step 9

Remove from the oven and let cool as is for about 10 minutes, then remove from the muffin tray to finish cooling.