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Blueberry Lemon Muffins

Blueberry muffin recipe

Blueberry Lemon Muffins

 

Amount : 12 muffins

 

  • 300ml plant based milk
  • 1 tbsp apple cider vinegar
  • 250g flour
  • 200g granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 tbsp cornstarch
  • 80g coconut oil
  • 1 tsp vanilla extract
  • 1 lemon zest
  • 2 tbsp lemon juice
  • 50g  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 al 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 about 22-25 minutes and let cool.

Sprinkle some powdered sugar and lemon zest and enjoy!

LOOV Nordic Wild Blueberries have darker skin, therefore they are higher in anthocyanin

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