Preheat oven to 180°C / 350°F / Gas Mark 4, and place muffin cases in the muffin tin.
In a large mixing bowl, sift the flour, and baking powder. Stir in the sugar.
400 g plain (all purpose) flour, 2 teaspoon baking powder, 250 g sugar
Into the flour mixture, add the oil.
100 ml vegetable oil, 2 teaspoon vanilla
Then add the milled linseed mixed with water. Add the vanilla and gently mix.
2 tablespoon milled linseed/flaxseed
Zest the lemon with a fine grater (don't use the white bits) and add to the mixture.
Add in 1 tablespoon of lemon juice
1 tablespoon lemon juice
Bit by bit, add the vegan milk, and the flour mix, into the sugar, oil and linseed. Mixing as you go.
250 ml vegan milk
Toss the blueberries in a little bit of flour then add them to the mixture and gently combine.
1 cup fresh or frozen blueberries
Put the muffin batter into waiting muffin cases. You can use two spoons or an icecream scoop to do this. Optional: Add a few extra blueberries on top of the muffins.
Bake for 20 mins or until a skewer comes out clean.
Leave the muffins to cool for around 20 minutes in the tins, then transfer to a cooling rack.
Keep the muffins in the fridge if they won’t be eaten within a couple of days.