Vegan Lemon Blueberry Muffins
Author: Haley Gallerani
Serves: 12 muffins
- 1 cup almond milk
- 1 tsp. apple cider vinegar
- 1¼ cup gluten-free flour
- ¾ cup almond flour
- ½ cup gluten-free rolled oats
- 2½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ cup coconut sugar
- 2 tbsp. maple syrup
- ¼ cup + 2 tbsp. applesauce
- 1 tsp. vanilla extract
- zest of lemon
- 1¼ cups blueberries
- Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
- In a small bowl combine almond milk and apple cider vinegar. Set aside.
- In a larger bowl combine gluten-free flour, almond flour, gluten-free rolled oats, baking powder, baking soda, and salt. Set aside.
- Mix together coconut sugar, maple syrup, applesauce, vanilla extract and lemon zest.
- Add almond milk and vinegar mixture and stir to combine.
- Stir in the dry ingredients until well incorporated, and a few lumps remain.
- Fold in blueberries.
- Spoon into muffin tins, filling each cup about ¾ full.
- Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Recipe by The Vegan Abroad at https://www.theveganabroadblog.com/vegan-blueberry-muffins/
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