Preheat oven to 180 C (350 F). Line a muffin pan with 9 muffin liners, or spray well with pan spray.
In a large bowl, whisk together the oat flour, almond flour, baking soda and salt. Set aside.
In a separate large bowl, whisk together the eggs, maple syrup, vanilla, lemon zest, almond milk, olive oil and apple cider vinegar until well combined.
Add dry ingredients to wet ingredients and stir until just combined.
In a small bowl, toss together the blueberries with 2 tbsp of oat flour until well coated. This prevents them from sinking to the bottom of the muffins. Fold the floured blueberries into your muffin mix until just combined, don't over mix.
Divide batter evenly into 9 muffin cups, filling about 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted in the center of a muffin comes out clean or with a few dry crumbs attached.
Cool or eat warm (I prefer eating warm!)