Blueberry Lemon French Toast Muffins (Gluten-Free & Vegan)

0 Generously grease a 12 cup muffin tin. and preheat oven to 350°
1 In a measuring cup(or small bowl), whisk together the milk, flax seeds, maple syrup, cinnamon, vanilla extract, lemon zest and salt. Set aside until thickened, about 10-15 minutes, stirring once or twice.
2 Meanwhile, cut your bread into small cubes about 1/2-3/4 inch. Place bread cubes in a large bowl.
3 Once the milk/flax mixture is thickened, pour it oven the bread cubes and toss with a spoon until all cubes are well coated.
4 Add a layer of soaked bread cubes to each muffin cavity, then add a few blueberries on top. Repeat with the rest of the bread cubes piling them high! Finish with a few more blueberries around the tops of each muffin.
5 Bake for about 30 minutes until golden brown. Let muffins cool for about 10 minutes before removing from the pan. Serve as-is or top with additional maple syrup.