1. Preheat oven to 375 degrees F.
2. Toss blueberries with 2 teaspoons of the flour and set aside.
3. In separate bowl, stir together remaining flour, flax, sugar, baking powder, and baking soda.
4. Whisk together yogurt, oil, lemon zest, lemon juice, and egg substitute. Pour into dry ingredients and stir just until moistened. Gently fold in blueberries.
5. Divide batter into 24 papered muffin cups. Bake until muffins are golden brown (18-20 minutes).