1. Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
2. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder, and salt.
3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
6. Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a higher quantity of smaller muffins. Bake for 18-24 minutes. Mine took 22 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
7. Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and transfer to a cooling rack to cool completely, about 1 hour. Enjoy! Storing Instructions below.

My Favorite Healthy Muffin Recipes

• Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
• Best Ever Healthy Chocolate Chip Muffins
• Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips
• Secretly Healthy Banana Muffins Recipe