Vegan Blueberry Muffins

Steps

1. Preheat oven to 360°F (180°C) and line a muffin pan with paper liners or grease it.
2. Mix plant-based milk and lemon juice in a small bowl; set aside a few minutes to curdle into vegan buttermilk.
3. In a large bowl, whisk together the oat flour, gluten-free flour blend, baking powder, baking soda, and salt.
4. Add the buttermilk mixture, maple syrup, oil, and vanilla extract to the dry ingredients. Stir gently until just combined, without overmixing.
5. Fold in the blueberries.
6. Divide the batter evenly among 8 muffin cups.
7. Bake for 25-30 minutes, until cracks form on top or a toothpick inserted in the center comes out clean.
8. Let muffins cool before serving. Store leftovers in an airtight container in the fridge up to 5-6 days or freeze up to 3 months.