Instructions

1. Preheat the oven to 180C degrees.
2. Mix the flour, salt and baking powder in a large bowl. Take a tablespoonful out and mix it with the blueberries in a separate, smaller bowl.Set aside.
3. Add the almond and sugar to the flour mixture.
4. Whisk the eggs in another bowl, add the oil, almond milk and lemon juice & zest. Pour this mixture into the flour mixture and combine gently.
5. Fold in the flour-coated blueberries, then spoon the batter into a muffin tin, lined with paper cases or into silicon muffin cases. (Put the silicon cases onto a tray!)
6. Bake the muffins in the oven for 25 minutes, until golden.
7. Let them cool for 5 minutes in the tin/case, then move them to a wire rack.
8. Keep the muffins in an airtight container.