Sometimes veganizing a recipe is as simple as removing the non-vegan ingredients, and replacing them with tried, and tested vegan ingredients you know will work. I am constantly turning to my coconut oil, grapeseed oil, over ripened bananas, chia seeds, and nut mylks, and asking them nicely to do their magic… and more often than not, they do! Such is the case with these blueberry muffins. I have to be honest; I was kind of crummy at making non-vegan muffins. They never really rose up that nicely, were never fluffy or soft enough, the flavor was always just, meh. But my vegan muffins? I can’t even be modest about these; they totally rock.