Vegan Lemon Blueberry Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine almond milk and apple cider vinegar. Set aside.
  3. In a larger bowl combine gluten-free flour, almond flour, gluten-free rolled oats, baking powder, baking soda, and salt. Set aside.
  4. Mix together coconut sugar, maple syrup, applesauce, vanilla extract and lemon zest.
  5. Add almond milk and vinegar mixture and stir to combine.
  6. Stir in the dry ingredients until well incorporated, and a few lumps remain.
  7. Fold in blueberries.
  8. Spoon into muffin tins, filling each cup about ¾ full.
  9. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
  10. 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/