Gluten-Free, Dairy-Free Blueberry Protein Muffins

1. Prep: Preheat oven to 350°F (175°C) and line a muffin pan with silicone or paper liners.
2. Mix dry ingredients: In a large mixing bowl, whisk together almond flour, cassava flour, protein powder, baking soda, baking powder, and sea salt until no lumps are visible.
3. Mix wet ingredients & sugar: Create a well in the center of the dry ingredients. Add eggs, almond milk, vanilla extract, lemon juice, coconut sugar, and melted plant butter or coconut oil. If using coconut oil, add it last to prevent it from hardening.
4. Mix the batter: Whisk vigorously in the created well before folding into the dry mixture. Continue to fold until all ingredients are combined. Then, gently fold in the blueberries and lemon zest. Note that the batter will be slightly thick, which is normal.
5. Bake: Scoop batter into the muffin tin using a 3 tbsp cookie scoop or a 1/4 cup measuring cup. Top with additional blueberries if desired and finish with an optional crumb topping (refer to full post for details). Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.