Gluten-Free Blueberry Muffins - Almond Flour

Name: Gluten-Free Blueberry Muffins - Almond Flour
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/3 cups almond meal; 1 cup sorghum flour or certified GF oat flour; 1/2 cup tapioca starch or potato starch, not potato flour; 1/2 teaspoon sea salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 3/4 teaspoon xanthan gum; 2 teaspoons bourbon vanilla extract; 1 1/3 cups light brown sugar organic; 2 tablespoons light olive oil; 1 tablespoon egg replacer Ener-G, whisked with 1/4 cup warm water till frothy; 1/2 cup warm water more as needed, up to 3/4 cup; 1 teaspoon fresh lemon juice; 1 pint fresh blueberries washed and patted dry