1. Preheat oven to 350 degrees F. Lightly grease or line with paper cups a 12-cup muffin tin, and set aside.
2. In a large bowl, combine dry ingredients: almond flour, all-purpose flour, sugar, baking powder, baking soda salt, turmeric, and chia seeds. Stir until combined. 
3. In a medium bowl, whisk together wet ingredients: milk, olive oil, eggs, vanilla, and lemon zest and juice. Whisk until fully combined. 
4. Add the wet ingredients to the dry ingredients and stir just until incorporated. Don’t overmix your batter, or they will be dense and tough.
5. Evenly divide the batter among the 12 prepared muffin cups. Bake at 350 degrees for 18-22 minutes, or until golden around the edges and a toothpick inserted in the center of a muffin comes out clean. 
6. Remove from the oven and let stand for 15 minutes. Then, remove the muffins from the pan and transfer to a wire rack to cool completely. 
7. Store muffins in an airtight container in the refrigerator for 3-5 days.

Notes: 

• Almond flour: you can use natural or blanched; blanched will give you a brighter yellow color.
• All-purpose flour: you should be able to successfully substitute a gluten-free 1:1 all-purpose baking flour.