Vegan Lemon Blueberry Muffins
Ingredients
-
2
pieces
lemons
-
¾
cup
plant-based milk, plain, unsweetened
-
1
teaspoon
apple cider vinegar
-
⅓
cup
vegetable oil
-
1
teaspoon
vanilla extract
-
½
cup
organic cane sugar
-
1
cup
white whole wheat flour
-
1
cup
all purpose flour
-
2 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt (optional)
-
2
cups
small fresh blueberries
Instructions
- Zest and juice the lemons, reserving the zest and measuring out ¼ cup of juice.
- Preheat the oven to 375°F.
- In a mixing bowl, whisk together the plant-based milk, apple cider vinegar, vegetable oil, and vanilla extract.
- Stir in the organic cane sugar until smooth.
- Add the white whole wheat flour, all-purpose flour, baking powder, baking soda, and optional salt, mixing gently until combined.
- Fold in the lemon zest and blueberries.
- Spray a muffin pan with nonstick spray and fill each well with about ½ cup of batter to make 9 muffins.
- Bake in the center of the oven for about 20 minutes, until lightly golden brown.
- Cool slightly, remove from the pan, and enjoy. Store leftovers in an airtight container.
Nutrition Facts (estimated)
Servings
9
Calories
209
Total fat
10g
Total carbohydrates
28g
Total protein
4g
Sodium
81mg
Cholesterol
0mg
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