Classic Vegan Blueberry Lemon Muffins
Photo by Sophie – Wholehearted Eats
Ingredients
2 1/4 cups
Flour
1 cup
Almond Milk
2 tablespoons
Almond Milk
1/2 cup
Oil
3/4 cup
Evaporated Cane Sugar
1/2 teaspoon
Sea Salt
2 tablespoons
Flax Meal mixed with 6 Tbsp Water
1 teaspoon
Vanilla
2 teaspoons
Baking Powder
1 1/2 cups
Blueberries
2 teaspoons
Lemon Zest
Directions
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Combine the flour, sugar, salt, and baking powder in a bowl
-
Mix the flax meal with water and let sit for 5 minutes. Add the flax meal to the milk, zest, oil, and vanilla.
-
Pour the wet mix into the dry mix and stir just until combined. Add the blueberries, and mix gently.
-
Scoop into 12 lined muffin cups and bake at 350 F for 25-30 minutes, or until the tops spring back when lightly touched.
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