Preheat the oven to 400ºF. Line a muffin tin with one muffin liner.

Prepare the flax egg by adding 1 tbsp of water to 1 tsp of flax meal. Let it sit for 5 minutes until a yolky consistency has formed.

Add the lemon juice and plant-based milk together and let curdle for 5 minutes.

Add the dry ingredients (except the lemon zest and blueberries) together in a bowl and give it a quite whisk. Careful to not over stir.

When ready, add the lemon juice mixture and the coconut oil to the flax mixture. Stir to combine.

Add the wet ingredients to the dry. Super important not to over stir the mixture. Stir just until it's combined then add the lemon zest and blueberries.

Using a melon ball scooper, scoop the batter into the lined muffin tin. The batter should be thick but smooth.

Bake in the oven for 5 minutes, then reduce the oven to 350ºF (without opening the oven) and bake for another 17-18 minutes

IMPORTANT: Let the muffin cool for 10-15 minutes in the tin. Then remove it from the tin and let it cool for another 15 minutes or until it is completely cooled on a baking rack. The cooling process helps to complete the baking process. If you eat it before it's cooled it may be a little wet on the inside still.

Muffin is best fresh but can be stored in a sealed container for a few days/ can also freeze.