Upon ‘going vegan’ two years ago, a tear or five fell over the prospect of losing my favorite breakfast item, the muffin. Particularly, my beloved blueberry bran muffin. I must have been making a batch of these every week for a year (don’t judge!). After jumping in to the vegan baking world though, I discovered the tears were for naught, it really ain’t no big thang to veganize a recipe. Here you simply swap in a flax egg (1TBS of ground flax with 3TBS water, whisked and refrigerated for 10 minutes) & your favorite plant milk. I swear you cannot tell the difference. Muffin crisis averted!