¾ cup + 2 tablespoons all-purpose flour, plus more for dusting the blueberries
¾ cup whole wheat flour
½ cup + 2 tablespoons almond flour
1 tablespoon aluminum-free baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup unsweetened almond milk
¼ cup extra-virgin olive oil
2 large eggs
½ cup cane sugar
1 teaspoon vanilla extract
1 teaspoon lemon oil, optional
1 ¼ cups fresh blueberries
Preparation
Preheat the oven to 400°F and coat a 12-cup muffin pan with cooking spray.
Combine the flours, baking powder, cinnamon, and salt in a medium mixing bowl.
Whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using, in a large mixing bowl.
Toss the blueberries with 12 tsp flour to lightly coat. This keeps them from falling to the bottom of the muffin cups.
Stir together the dry ingredients with the wet ingredients. Fold in the blueberries gently. Scoop the batter into the muffin cups with a 13-cup measuring cup. Bake for 17–20 minutes, or until the muffin tops spring back when pressed.
Allow the muffins to cool in the pan for 10 minutes before running a knife over the sides. Remove from the pan and cool fully on a wire rack.
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