Preheat oven to 350 degrees F. Line a muffin pan with liners. Set aside.
In a small bowl, combine the flax seeds with a 1/3 cup of water. Let set for several minutes until thickened.
In a large bowl, mix together coconut oil, syrup, milk, and vanilla extract until combined. Pour in the flaxseed mixture and stir to combine. Add flour, baking powder, and salt until combined. Fold in blueberries.
Using a large cookie scoop, scoop out batter into prepared muffin pan. Bake for 20-25 minutes or until slightly browned on top.
