Vegan Blueberry Oat Muffins

Preheat oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan, grease it with coconut oil or other vegetable oil). Set aside.

Whisk ground flaxseeds and water in a small bowl. Set aside for about 5 minutes.

Meanwhile, combine all the dry ingredients into a mixing bowl and stir until evenly combined. Add all dry ingredients, flax egg, coconut oil, maple syrup (or honey), and half of the nondairy milk into a blender or food processor and blend. Pause every 30 seconds to add the remaining amount of the non-dairy milk (about 1 tablespoon at a time) until you get a sticky dough.

Transfer mixture in a large mixing bowl. Add blueberries and gently stir until combined.

Dump the mixture into silicone pan and fill each cup 3/4 full. Bake for 25–30 minutes. Check with a toothpick—if it comes out clean, then muffins are done. Let cool completely.