Preheat oven to 375° Fahrenheit (190°C) and line a muffin tin with paper or silicone muffin liners.
In a small bowl, mix ground flax with 1/4 cup hot tap water. Stir and set aside.
In a large mixing bowl, whisk together the almond meal, flour, oats, lemon zest, baking soda, salt and cinnamon.
In a medium bowl, whisk together the almond milk, banana, gelled flax, olive oil, maple syrup, sugar, lemon juice and vanilla.
Add wet ingredients to dry ingredients and whisk until combined. Then gently fold in blueberries.
Use a ¼ cup measure to scoop batter into muffin cups. Bake for 23-25 minutes until tops are golden brown and a toothpick inserted into the centre comes out clean.
Let muffins cool for at least 10 minutes in the muffin tin before removing muffins to cool fully on a cooling rack.