Ingredients:

• 2 cups + 2 Tablespoons gluten free all purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda 
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 cups fresh blueberries
• 2 flax eggs (1 Tablespoon of flaxseed to 3 Tablespoons water per 'egg', let sit and thicken for 5 minutes)
• 1/2 cup maple syrup
• 3 Tablespoons orange zest
• 1 teaspoon orange extract
• 1/4 cup orange juice
• 1/4 cup plant milk of choice (almond, cashew, oat, etc)
• 1/4 safflower oil

Instructions:

1. Preheat the oven to 375 F and line muffin tins with baking cups or cooking spray.
2. In a large bowl, mix together all of the dry ingredients, flour, baking powder, baking soda, salt, nutmeg, ginger until combined.
3. In a medium bowl, mix together the flax eggs, maple syrup, milk, orange zest, orange extract, orange juice and oil until combined.
4. Add in the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the fresh blueberries.
6. Add the batter evenly into the muffin tins.
7. Bake the muffins for 25-30 minutes or until the tops start turning golden brown.
8. Let them cool for about 5 minutes before transferring to a cooling rack.
9. Once they are cooled, serve and enjoy!