Zest two large lemons, then juice them and remove any seeds in the juice.
Prep Flaxseed "Egg"
Step 2:
Stir lemon juice into the ground flaxseed. Set aside for a few minutes.
Whisk Wet Ingredients
Step 3:
In a large bowl, add the flax egg, plant milk, sugar, oil and vanilla extract.Whisk together, add lemon zest, and whisk again.
Stir Dry Ingredientsand Blueberries
Step 4:
Add flour, baking powder, baking soda and salt to bowl.Stir until mostly mixed, then add blueberries and mix until evenly combined.
Bake and Serve
Step 5:
Scoop the muffin batter evenly into 12 muffin liners.Bake at 350 F for 24-26 min.Cool in baking tray for a couple minutes, then move onto a wire cooling rack.
Cool to room temperature, then transfer to an airtight container. Refrigerate for up to 1 week.Freeze for up to 3 months.