Blueberry Almond Muffins (Gluten-free, Dairy-free)

Preheat oven to 375°F.

Combine milk and lemon juice. Let it sit for 5 minutes. The longer the better.

Meanwhile, using a food processor or high speed blender with dry container, grind oats into a fine flour. Combine oat flour, baking powder, salt, and cardamom (optional).

To the milk-lemon juice mixture, add egg, coconut oil (melted), maple syrup, almond pulp, and vanilla. Pour wet mix into dry mix and add blueberries. Evenly distribute batter in a coated, nonstick 12-muffin pan.

Bake for 30 minutes and let cool for 5 to 10 minutes.

Note: If you make bigger muffins, they will need to cook a few minutes longer.