Vegan and Gluten-free Blueberry Lemon Muffins

Preheat the oven to 350°F then lightly grease a muffin tin for 10 muffins.In a small bowl, whisk 1 tablespoon ground flax with 3 tablespoons water. Set aside to thicken.In a measuring cup, combine the almond milk and lemon juice then stir together. In the same cup (or transfer to a small bowl if measuring cup is too small), add the applesauce, maple syrup, vanilla, tahini and lemon zest. Whisk until smooth. There shouldn’t be any large chunks of tahini left.In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, and salt. Pour the flax mixture into the bowl, as well as the liquids in the measuring cup. Add 1/2 of the blueberries and fold together until combined. Fill each muffin tin 3/4 of the way full then garnish the tops with remaining blueberries. Bake in the oven for 20-25 minutes (mine took 25 minutes), or until light golden brown and cooked through. Allow to cool for at least 10 minutes. Serve and enjoy!