These Gluten-Free Vegan Blueberry Muffins are made with almond flour and oat flour and sweetened with maple syrup. A healthy muffin recipe you'll love!
Prepare your flax eggs in a small bowl or cup and set aside. Add the one tablespoon of lemon juice to the cup of unsweetened almond milk, stir, and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
In a small bowl, place blueberries and 1 teaspoon oat flour. Gently stir until all blueberries are coated. Set aside.
Place almond flour, oat flour, baking soda, baking powder, and salt in a medium bowl. Whisk to evenly combine ingredients. Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened. Gently fold in your blueberries.
Using a 1/4 measuring cup, evenly divide muffin batter amongst muffin tins. Fill tins about 2/3 of the way full. If using, sprinkle tops with raw cane sugar. Bake for 25-29 minutes, or until a toothpick comes out clean.
Remove blueberry muffins from oven and place tray on a wire cooling rack. Allow to cool completely. Store in an airtight container at room temperature for 2 days or in the refrigerator 3-4 days.