Pre-heat the oven to 180 degrees celsius and set out a muffin tray and line with paper cases. Alternatively use a silicone muffin tray.

Mix together the ground flaxseeds and water, stir and set aside for a couple of minutes.

Add the liquid ingredients (milk, flaxseed mixture, coconut oil, vanilla extract) together in a medium bowl.

In a separate large bowl sieve in the flour, caster sugar, baking powder and salt. Stir through.

Add the wet ingredients to the dry ingredients and stir together with a wooden spoon until just combined. Don't over mix.

Finally stir through the blueberries.

Spoon the mixture into the prepared paper muffin cases and bake in the oven on the middle shelf for 30 minutes or until a skewer inserted into the cake comes out clean.

Leave to cool on a wire rack. Enjoy!