Preheat the oven to 350 degrees F (180 degrees C).
Spray the bottoms of cupcake tins with Non-Stick Baking Spray (to taste) or place cupcake papers into the tins.
Place the Unsweetened Almond Milk (1 cup) and Apple Cider Vinegar (1 teaspoon) into a small bowl and set aside. The milk will curdle a bit with the vinegar.
In a large bowl, add Chickpea Flour (3/4 cup), Old Fashioned Rolled Oats (1/2 cup), Ground Flaxseed (1/2 cup), Sliced Almonds (1/2 cup), Chia Seeds (1/3 cup), Baking Powder (2 1/2 teaspoon), and 1 tsp of zest from the Lemon (1). Mix to combine.
Add Vanilla Extract (1 teaspoon), Agave Syrup (1/4 cup), and Canola Oil (2 tablespoon) into the almond milk buttermilk mixture, then mix that into the dry flour mixture. Add in Fresh Blueberries (2 cup) and carefully stir without breaking the blueberries.
Equally distribute the batter among all the cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before eating.