The BEST Gluten-Free Dairy-Free Blueberry Muffins

1. Pre-heat the oven to 400 degrees and line a standard 12-count muffin tin with parchment paper liners or grease the tin with cooking spray.
2. In a medium bowl, add eggs and sour cream. Stir until the sour cream is smooth. Add the avocado oil, sugar, vanilla extract & lemon juice, then stir until everything’s mixed together.
3. In a large bowl, add flour, baking powder, baking soda, salt, and cinnamon powder. Stir everything lightly with a fork then pour in the 1 cup of blueberries.
4. Add the wet mixture to the dry mixture and gently fold the two together just until everything is mixed together (try not to overtax).
5. Using a medium scoop, distribute batter into muffin tins.
6. Top with a few extra blueberries (optional).
7. Bake for 16-18 minutes or until a toothpick stuck into the middle of a muffin comes out clean.
8. Let the muffins cool for a few minutes, then transfer to a wire rack or plate to cool completely (if you can wait that long lol) and ENJOY! (Store on the counter for 1-2 days, or in the fridge in an airtight container for a few days, or for the freshest flavor, freeze for 1-2 months!)