Fluffy Healthy Lemon Blueberry Muffins
Ingredients
-
1 ½
cups
unsweetened vanilla almond milk
-
1
tbsp
lemon juice
-
1 ½
cups
whole wheat flour
-
1
cup
all purpose flour
-
½
cup
organic cane sugar
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
fine sea salt
-
Zest of 2
large lemons
lemon zest
-
⅓
cup
avocado oil or melted coconut oil
-
1
tsp
vanilla extract
-
½
tsp
lemon extract (optional)
-
1
heaping cup
fresh or frozen blueberries
Instructions
- Preheat the oven to 425°F and lightly grease a muffin tin.
- Combine almond milk and lemon juice to make vegan buttermilk and set aside.
- In a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and lemon zest.
- Whisk oil and vanilla into the almond milk mixture, then pour it into the dry ingredients.
- Stir until almost combined, then fold in the blueberries.
- Scoop the batter into the muffin tin, filling each cup to the top and sprinkle sugar on top.
- Bake for 5 minutes at 425°F, then reduce the heat to 350°F and bake for an additional 13 minutes.
- Cool muffins in the tin for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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