Preheat oven to 350 degrees
In a large bowl, mix together the oats, gluten-free flour, baking soda, baking powder, swerve, chia seeds, and sea salt.
In a separate bowl, prepare the egg substitute, and then mix it with the cashew milk, lemon juice, vanilla, and melted coconut oil.
Add the wet and dry ingredients together.
Fold in the blueberries.
Grease a muffin pan, and evenly distribute the batter into the pan. Bake 17-19 minutes.
While the muffins are cooling; mix together the swerve confectioner powder, 1 tbsp lemon juice, and 3 tablespoons of cashew milk to make the glaze.
Drizzle the glaze over the muffins and sprinkle lemon zest on top.
I stored mine in the fridge!