Lemon Blueberry Muffins

Blueberry muffin recipe

Lemon Blueberry Muffins

These blueberry lemon muffins are backed with blueberry goodness. Plant based buttermilk keeps them extra moist, dried blueberries and lemon add a serious burst of flavour. Sprinkle each muffin with some extra dried blueberries for that antioxidant boost. 

Amount: 12 muffins  

  • 1 1/4 cups (300 ml) plant based milk
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups ( 250 g) flour
  • 2 cups (200 g) granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 tbsp cornstarch
  • 0.37 cups ( 80 g) coconut oil
  • 1 tsp vanilla extract
  • 1 lemon zest
  • 2 tbsp lemon juice
  • 1/2 cups ( 50 g) LOOV Whole Wild Blueberries

1. Preheat the oven to 356 F (180 C).

2. Line a standard muffin pan with liners.

3. Combine the milk and apple cider vinegar and set aside. This makes plant-based „buttermilk“.

4. In a large mixing bowl whisk together all the dry ingredients: flour, sugar, baking powder, salt, and cornstarch.

5. Pour in the milk and vinegar mixture, oil, vanilla, lemon juice, and lemon zest.

6. Stir gently with a large spoon to combine.

7. Fold in the dried blueberries, and again mix gently.

8. Scoop the liner almost way full.

9. Bake for about 22-25 minutes and let the blueberry lemon muffins cool.

10. Sprinkle some powdered sugar and lemon zest on the muffins and enjoy!