Preheat oven to 425F.

Whisk together the all purpose flour, baking powder, baking soda, salt, poppyseeds and frozen blueberries in a large bowl.

Mix together the flaxseed and water. Set aside to thicken.

Melt the vegan butter. Whisk the butter with the vegetable oil, organic cane sugar, vegan yogurt, lemon juice, and the flaxseed mixture.

Add the wet mixture to the dry mixture and stir with a spatula until just combined. Don't over mix. The batter should be on the thicker side.

Line a muffin tin. Divide the batter with a heaping ¼ cup to makes 8 larger muffins with a crisp top or make 10-12 soft muffins by filling the liner up ¾ of the way. See tips & tricks for more information. 

Bake for 5 minutes @ 425F. Turn the heat down to 350F and continue to bake for 25-30 minutes for the larger muffins or 17-20 for smaller ones. When done, they should bounce back when touched and a toothpick comes out clean.

Let cool and enjoy!