Lemon Blueberry Muffins

Are you on the hunt for a delicious treat that fits your vegan and gluten-free lifestyle? You’ve come to the right place! These vegan gluten-free lemon blueberry muffins are bursting with flavor. Each bite is a delightful mix of zesty lemon and sweet blueberries, delivering a memorable taste experience. Whether it’s breakfast, an afternoon snack, or dessert, these muffins are sure to satisfy your sweet tooth!

Makes 6 large muffins or 12 small muffins | ⏱️ 40 mins | gluten free 🌾

Dry Ingredients:

• 1 1/2 cup Bob’s Red Mill Gluten Free All-Purpose Baking Flour

• 1/2 almond flour

• 1/4 cup white sugar

• 1/2 tsp xanthan gum

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

  
  

Wet Ingredients:

• 1/4 cup maple syrup

• 1/4 cup unsweetened apple sauce

• 1 tbsp lemon extract

• 1/4 cup coconut oil, melted

• 3/4 cup plant milk

• 1 tsp vanilla

• 1 1/2 cup blueberries

Instructions:

1. Preheat the oven to 180°C (350°F) and allow it to preheat.

2. Combine the dry ingredients in a large bowl and mix thoroughly.

3. In a medium bowl, combine the wet ingredients, leaving out the blueberries, and mix thoroughly.

4. Pour the wet mixture over the dry mixture and gently combine them. Add the blueberries when the dry and wet ingredients are almost mixed. Be sure not to over mix.

5. Prepare a muffin tin ready and distribute the mixture into the cups. This recipe yields 6 large muffins or 12 small ones.

6. Bake for 35 minutes, then remove and allow the muffins to rest on a cooling rack.