Vegan Blueberry Muffins with Lemon Zest
Ingredients
- 1 cup almond milk
- 1 flax egg (optional for more fluffiness) (1 TBLSP. ground flax seeds with 3 tablespoons water, whisk together, set for 10 mins)
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup + 2tbsp. Date sugar
- 1/4 cup + 2 tbsp. coconut oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 cups fresh blueberries
Preparation
Preheat the oven to 180°C. Line a muffin tin with baking cups and set aside.
In a small bowl combine almond milk and apple cider vinegar. Set aside to allow milk to curdle.
In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
Next, mix together sugar, coconut oil, lemon zest, and vanilla extract.
Add milk and vinegar mixture and stir together.
Put in the dry ingredients until everything is well combined. Try not to overmix.
Add the fresh blueberries and spoon the dough into muffin tins.
Bake for 20-25 minutes until a tooth pick inserted in the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.
