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!
