Preheat oven to 350 degrees F.

Take out muffin tray and line with muffin cups or lightly oil each pocket.

Mix flax eggs in small cup or mug and leave aside for 5-10 minutes.

Combine dry ingredients in bowl: Almond flour, protein powder, baking powder, salt, and sugar.

In another small bowl, melt the vegan butter or coconut oil, and mix with the non-dairy milk.

Add wet ingredients and flax eggs to the try ingredients and mix.

Add blueberries or other filling like chocolate chips to dough and lightly combine.

Spoon out dough into muffin tin as equally as possible.

Bake for 24-26 minutes, or until toothpick can be inserted and removed cleanly.

Let cool for 10 minutes before removing.