Heat the oven to 400 degrees, and spray a muffin tin with oil.

Mix the ground flax with 6 tbsp. warm water in a small bowl, and set aside.

If using frozen blueberries, place in a small bowl and cover with warm water to allow them to defrost.

In a medium bowl, mix the flour, salt, ginger, cinnamon, and baking powder.

Melt the coconut oil, and add to the flour, along with the flax mixture, almond milk and maple syrup. Stir well.

Rinse and drain the blueberries, and fold them into the flour mixture.

Pour the mixture into the muffin tins, and bake for 25-30 minutes,until edges have browned and muffins have cooked through. Serve warm with a pat of coconut oil, peanut butter, or plain!