Preheat oven to 425° F.
Prepare muffin tin with paper liners.
In a large bowl combine the ground flax seed, maple syrup, milk, yogurt, vanilla, and lemon zest.
In a separate bowl, mix together dry ingredients and stir until well incorporated. (flour, salt, baking powder, and baking soda.)
Gently stir the dry ingredients into the wet ingredients.
Fill your muffin tin liners about ¼ full with the batter.
Mix fresh blueberries into the rest of the batter and gently combine. Be careful not to overmix.
Fill the liner to about ¾ of the way full.
Bake at 425° F for 5 minutes. (220° C)
Turn oven down to 375° F and bake for an additional 15 minutes. (190° C)
Let cool in muffin tin for only 2 to 3 minutes.
Remove from muffin tin and finish cooling on a cooling rack.