Before anything else, gather all your ingredients. Having everything within reach makes cooking smoother. Trust me, you don’t want to realize you’re missing a key ingredient mid-baking.

Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.

Grab a muffin tin and line it with paper liners or grease it with a touch of olive oil. Proper preparation prevents sticking and makes clean-up a breeze.

In a large bowl, mix the oat flour, almond flour, baking soda, sea salt, and ground cinnamon. Stir them together until they’re well combined. This step is crucial as it evenly distributes the baking soda throughout the batter.

In another bowl, whisk the eggs, almond milk, olive oil, maple syrup, lemon juice, and vanilla essence until smooth. The key here is to ensure everything is blended well for a uniform taste.

Slowly pour the wet mixture into the dry ingredients. Stir until just combined. Avoid overmixing; a few lumps are perfectly fine. It’s quite like a dance—enough to meld the flavors but not a full-on performance.

Now, gently fold in the blueberries and walnuts (if using). Use a spatula to ensure they’re distributed evenly throughout the batter without breaking the berries.

Spoon the batter into each muffin cup, filling them about three-quarters full. This gives your muffins space to rise without overflowing.

Place the muffin tin in the preheated oven and bake for around 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready.

Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. There you go—your kitchen will smell amazing!