Step 1

Preheat the oven to 400°F and grease a 12-cup muffin tin.

Step 2

In a medium bowl, combine the flours, baking powder, cinnamon, and salt.

Step 3

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.

Step 4

Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.

Step 5

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the blueberries. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes or until the muffin tops spring back to the touch.