In a large mixing bowl, make your flax eggs by whisking together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Allow the mixture to sit for 2-3 minutes to thicken.

While the flax "eggs" are thickening, make the vegan buttermilk. Pour the non-dairy milk into a liquid measuring cup and stir in the apple cider vinegar and baking soda. Let the mixture sit for a minute or so while you carry on with the recipe.

Add the applesauce, sugar, oil, maple syrup and salt to the thickened flax eggs and whisk everything well to combine. Whisk in milk mixture. 

Add in the whole wheat flour, corn meal and blueberries and stir until just combined.

Divide the batter evenly among the greased muffin cups and bake the muffins for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for about 5 minutes in the pan before removing them to a wire rack to cool completely.