Satisfy your sweet tooth with plant-based Lemon Blueberry Muffins – moist, zesty, and bursting with flavor. Perfect for breakfast or a satisfying dessert. Enjoy a healthier treat without sacrificing taste!
Ingredients:
– 1 ½ cups all-purpose flour
– 1/2 cup almond flour
– 1/2 cup cane sugar or coconut sugar
– 1 tbsp baking powder
– 1/4 tsp salt
– 1 cup almond milk or any plant-based milk of your choice
– 1/4 cup melted coconut oil or vegetable oil
– 1/4 cup maple syrup or agave nectar
– 1 tbsp lemon zest
– 1 tsp vanilla extract
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, cane sugar, baking powder, and salt.
3. In a separate bowl, combine the almond milk, melted coconut oil, maple syrup, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
6. Gently fold in the fresh blueberries into the batter.
7. Spoon the batter into the muffin cups, filling each about 2/3 full.
8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
10. Serve and enjoy these delicious plant-based lemon blueberry muffins with your favorite hot beverage or simply savor them on their own!
