Grandma's Blueberry Muffins

I created these homemade blueberry muffins for a partnership with ZOE, a company on a mission to help diagnose and heal your gut through science. Im honored to be a part of the cause , and most importantly, Im honored to have been pushed to create a muffin that is delicious and also aiding in science! How cool is that? 
If you are here for the #bluepoopchallenge I used this dye
If you are just here to make some dang good muffins, feel free to leave the dye out! 
2 cups GF oat flour 
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 flax egg ( 1 tbsp flax meal + 2 tbsp water) 
1/2 cup almond milk
2 tbsp lemon juice 
3 tbsp cashew butter 
1/4 cup coconut sugar 
1/4 cup maple syrup 
1.5 tsp vanilla extract 
1/2 cup fresh blueberries 
1/4 tsp blue dye per muffin  ( I used this one!) 
** If you are not participating in the #bluepoop challenge, there is no need to use the blue dye** 
Preheat oven to 350F. Grease your muffin pan with coconut oil. 
First prepare your flax egg by mixing your flax meal and water in a small bowl. Whisk together and set aside. 
Add all your dry ingredients in a medium sized bowl. Mix well and set aside. 
In a separate mixing bowl, add all your wet ingredients ( except your flax egg) and whisk. Once coagulated, whisk in your flax egg. 
Fold your dry ingredients into your wet and mix until all combined, don't over mix. Now fold in your blueberries. 
Fill each muffin mold 3/4 of the way full. I got 6 large muffins. If using blue dye, swirl in 1/4 tsp dye into the tops of each muffin using a toothpick or skewer.
Bake your muffins for  21-25 minutes or until golden brown. Allow the muffins to cool for ONE HOUR before removing them from the muffin pan. 
To participate in the challenge you must eat 1 entire muffin. Good luck!