Vegan Chocolate Chip Muffins with Blueberries

Preheat the oven to 375F and spray a regular size muffin tin with coconut oil. I would suggest using a silicon muffin tray for easy removal.
In a small bowl or ramekin, make your vegan egg using Bob's Red Mill. Follow the instructions on the product and set aside to prepare.
Sift the flour, baking powder and salt into a bowl. Stir well.
Into a medium sized bowl add your sugar and melted butter. Stir till well combined. Then add in your milk, egg replacement and vanilla. Stir till smooth and then transfer to your dry ingredients. Give it a stir ensuring no large clumps and everything it smooth.
Fold in your chocolate chips (saving some for toppings) and blueberries. Using a ladle scoop the batter into your muffin trays leaving around 1/2 inch from the top. Top with some chocolate chips just before baking!
Bake for 18 to 22 minutes or until toothpick approved!