These muffins are tangy and loaded with sweet, juicy berries.
Prepare a standard muffin tin by greasing or placing a muffin paper in each depression.
Preheat the oven to 400F.
In the bowl of a stand mixer, with the paddle attachment, or in a large bowl, pour all the liquid ingredients, the flax seed, the sugar and the zest and mix well.
In a separate bowl, mix together the flour, salt, baking powder and soda and slowly add this mixture to the liquid.
Mix vigorously but only until the powder is just wetted.
Toss the blueberries with a tbsp of flour, to prevent bleeding.
Stir in the blueberries.
With 2 spoons or an ice cream scoop, place 1/3-1/2 cup dollops of batter in each depression.
The amount depends on your muffin tin but try to put no more than 2/3 full.
You can smooth the tops with a wetted spatula or leave them as is for a more rustic look.
Place in the oven for 25 minutes, or until a toothpick poked through the centre shows no batter.
Let cool completely on a rack before eating.
