Start by making the flax egg and vegan buttermilk. In a small bowl, combine flaxseeds, soy milk, water, lemon juice, vanilla extract and dates. Set aside.

Next, preheat the oven to 400° F (200° C) and prepare your muffin forms or pan.

In a large bowl, add all of the dry ingredients: oat flour, baking powder and spices. Roughly mix them with a spoon.

Now, add the flax-date mixture and applesauce in a blender and blend until smooth.

Pour this mixture over your dry ingredients and stir until a homogenous, thick batter forms.

Then, fold in the blueberries (and any other add-ins of your choice) – make sure not to overmix!

Now, take a spoon, a ¼ measuring cup or an ice cream scoop (which works surprisingly well!) to divide the batter evenly into 12 muffin cups, filling them until ¾ full each. 

Transfer your muffin pan into the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs and the tops turn golden brown.

Once the blueberry muffins are done, remove them from the oven and let cool for a couple of minutes before taking them out of the tin.

These vegan muffins can be stored at room temperature for up to 5 days in an airtight container. Line the container with a paper towel to soak up excess moisture.