Want to have a soft and fluffy blueberry muffin in under 20 minutes? And it’s vegan? Well tomorrow we’re going to Josh’s family’s house for early Christmas brunch and I wanted to make something that we could eat, but I didn’t have time to bake all day. I used to make these muffins and they were amazing, and they’re from a box! I checked the ingredients and I realized I can still use the baking mix, I just can’t use the recommended eggs. Instead of eggs, I added two flax “eggs” (for each egg replace with 1 tbsp. ground flaxseed and 3 tbsp. water) and let it bloom until gel-like. Then I added the mix, water, and oil, topped with the streusel topping and baked for 18 minutes. Of course I had to taste test before I served these tomorrow and they’re every bit as good as I remember with such little effort.