First, preheat oven to 400F and prepare two muffin tins with liners.

In a medium bowl, whisk together the ground flaxseed and water to make your vegan "egg." Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

To the bowl with the flaxseed mixture, add in your vanilla and lemon extracts, lemon juice, nondairy milk, and melted butter. Whisk it all together to combine.

Now, gently pour the wet ingredients into the dry ingredient bowl. Fold gently to combine - do NOT overmix!

Finally, toss in your blueberries. Pro tip - toss them with a spoonful of flour before adding them to the batter to prevent them from sinking down. Gently fold the blueberries into the muffin batter.

Fill your prepared muffin liners about ¾ of the way with your batter. You should be able to get about 16 muffins.

Bake in your preheated oven for 17-20 minutes, until golden brown and puffy. Let cool slightly, and enjoy!