Pre-heat oven to 350 degrees. Spray a muffin tin with cooking spray or line with muffin holders.
In a medium mixing bowl combine the applesauce, avocado oil, dairy-free milk, fresh lemon zest and juice, and cane sugar.
Add the cassava flour, gluten-free flour blend, baking soda, and baking powder. Stir together.
Fold in the blueberries.
Evenly fill all 12 muffin cavities with batter. Bake the muffins for 25 minutes or until light golden brown.
Remove the muffin tin from the oven and let the muffins cool in the tin. Once cool, remove and serve.
Store muffins in an airtight container in the pantry for up 5 days.
For freezing, place cooled muffins in a freezer-friendly container/bag and freeze for up 3 months.