Preheat oven to 350 degrees and place reusable or paper liners in a muffin pan. Set aside.
Prepare chia or flax egg and set aside.
In a large bowl combine flour, baking powder and salt.
In another bowl combine nondairy milk, coconut sugar, maple syrup, oil, vanilla and prepared chia or flax egg.
Pour milk mixture into dry ingredients and stir just to combine.
Add blueberries and gently fold them in to batter.
Scoop batter into prepared muffin pan and bake for 20 - 24 minutes or until muffins are lightly golden in color and a toothpick inserted comes out clean.
Allow to cool in the pan for a few minutes and then transfer each muffin to a cooling rack to cool completely.