Blueberry Lemon Muffins

Blueberry muffin recipe

Blueberry Lemon Muffins

  Amount : 12 muffins  
  • 300ml (1 1/4 cups) plant based milk
  • 1 tbsp apple cider vinegar
  • 250g (1 1/2 cups) flour
  • 200g (2 cups) granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 tbsp cornstarch
  • 80g (0.37 cups) coconut oil
  • 1 tsp vanilla extract
  • 1 lemon zest
  • 2 tbsp lemon juice
  • 50g (1/2 cups) LOOV Whole Wild Blueberries
  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!