Preheat the oven to 180 degrees C. Line a standard muffin pan with liners.
Combine the milk and apple cider vinegar and set aside. This makes plant-based „buttermilk“.
In a large mixing bowl whisk together all the dry ingredients: flour, sugar, baking powder, salt, and cornstarch.
Pour in the milk and vinegar mixture, oil, vanilla, lemon juice, and lemon zest. Stir gently with a large spoon to combine.
Fold in the blueberries, and again gently mix. Scoop the liner almost way full.
Bake for about 22-25 minutes and let cool.
Sprinkle some powdered sugar and lemon zest and enjoy!
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Freeze-dried wild blueberries are the ideal crunchy, healthy, minimally processed, tasty snack for the whole family. Without added sugar or additives, they are the perfect choice for a healthy snack, especially for young children. Organic wild blueberries are a great source of antioxidants and fiber.