In a large mixing bowl, combine the quinoa flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Thoroughly whisk them together to get a uniform dry ingredient mixture.

In another bowl, whisk the apple sauce, milk, greek yogurt, eggs and vanilla thoroughly together to make the wet ingredient mixture. Pour the wet ingredients into the dry ingredients and whisk everything until just combined into a luscious batter.

Pre-heat the oven to 375 degrees and get two muffin tins out. Either spray them both well with cooking spray or line the wells with paper liners. Take the batter and gently fold the flax seeds and blueberries into it with a rubber spatula.

Using a 1/4 cup as a measure, scoop the batter into the prepared muffin pans. Get the pans into the oven and let the muffins bake for 20 minutes, until they are golden and a toothpick inserted into the center of them comes out cleanly.

Take the muffins out and let them cool in the pans for about 5 minutes, then turn them out onto cooling racks to finish cooling. After that, just serve them up however you wish and enjoy!