These bakery-style muffins already lean on a flaxseed gel for structure, so there's no egg to work around here — just a thick, tender batter studded with juicy blueberries in every bite. Plain yogurt and whole milk keep the crumb soft and moist, while a touch of neutral oil adds richness without weighing things down. Tossing the berries in a little flour before folding them in keeps them suspended throughout instead of sinking to the bottom, and that domed, golden top with a sprinkle of coarse sugar gives every muffin a nice bit of crunch. They bake up fast at a high oven temperature, so you get that bakery-case rise and tender interior in about twenty minutes. It's an easy, reliable batch to keep on hand for a Egg Free breakfast or snack, and it freezes beautifully if you want to stash some away for later.
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Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.
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