½ cup (120 ml) coconut cream (the solid part of coconut milk)
1 teaspoon vanilla
1 1/3 (160g) cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh (100g) blueberries
Preheat oven to 425°F (220°C). Place eight muffin liners in the pan.
Prepare the flaxseed egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and set aside for about 5 minutes, until texture is thick and viscous.
Combine the sugar, flaxseed egg, vegetable oil, coconut cream, and vanilla in a bowl and stir until well combined.
In a separate bowl, mix the flour with baking powder and salt. Stir into the wet ingredients until combined. Don’t overmix. Fold in the blueberries.
Evenly distribute the batter in the muffin tin all the way to the top. Sprinkle the tops with the 1 tablespoon of sugar if desired (optional).
Bake muffins for about 5 minutes at 425°F (220°C), then lower the temperature to 375°F (190°C) and bake for 25 minutes more, or until a toothpick inserted in the center comes out clean. Let cool in the pan until set.