Step 1

Preheat the oven to 350F and grease or line a 12-muffin tin.

Step 2

add the oat flour, almond flour, 3 tablespoons of arrowroot powder, baking powder, baking soda, and salt to a large bowl. Whisk until evenly combined, then set aside.

Step 3

in a smaller, separate bowl, mix the applesauce, coconut sugar, non-dairy milk, lemon juice, lemon zest, and vanilla together until evenly combined. In another small bowl, mix the fresh or frozen blueberries and remaining tablespoon of arrowroot powder together, until the berries are evenly coated – this prevents the berries from falling to the bottom of the batter. Add the wet ingredients to the dry ingredients; Once they are evenly combined, fold in the blueberries.

Step 4

Moving quickly, evenly divide the muffin batter between the muffin tins; they should be almost filled to the top. Place the muffin tin in the middle rack of the oven and bake for 22 to 25 minutes, until the tops of the muffins are golden brown.

Step 5

Remove the muffins from the oven and let sit on the counter for 3 minutes, then use a butter knife to carefully transfer each muffin to a baking rack to cool completely. Serve as desired; leftovers will last covered at room temperature for up to 5 days, or can be frozen for up to 2 months.