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I am home from college for the summer, and my parents are completely renovating the main level of our house, including the kitchen. I was pretty upset when I first found out about this because it meant that I wouldn’t be able to use a kitchen for a few weeks. I love to cook so this was devastating for me. Luckily for me, we were able to set up a makeshift kitchen in our basement for a few weeks. We have a toaster oven, blender, food processor, rice cooker, and a single burner. The only downside to this kitchen is that I can’t do any baking. These Lemon Blueberry Muffins are the last thing I baked before the renovations started. Luckily, the renovations will be over soon so I will be back to baking.
I definitely do not eat exclusively gluten-free, but my diet is mostly gluten-free because I like to eat whole plant foods. One thing that I have not mastered yet is gluten-free baking, but it is something that I would like to become good at. Right now I am relying on gluten-free flour to get my baking job but I like to add some almond flour and oats in the recipe to make these muffins a little bit healthier.
These Lemon Blueberry Muffins are loaded with lemon flavor and each bite is filled with warm blueberries.
- 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.