Step 1

First, preheat oven to 400 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.

Step 2

In a bowl, combine almond milk and apple cider vinegar. Allow this to sit for 5 to 7 minutes.

Step 3

In a large mixing bowl, combine gluten free flour, baking powder and sugar. Stir to combine.

Step 4

In another bowl, add avocado oil, vanilla extract and lemon juice. Stir in milk mixture.

Step 5

Then, pour wet mixture into dry mixture. Stir to combine.

Step 6

Fold in blueberries carefully.

Step 7

Spoon batter into greased muffin pan. Dot with extra blueberries on top if desired. Sprinkle sugar on tops of muffins if desired.

Step 8

Bake for 22 to 24 minutes or until a toothpick inserted comes out clean.

Step 9

Finally, remove from oven. Allow muffins to cool in pan for 10 minutes then carefully remove to a wire rack.