Blueberry Lemon Muffins

Dry ingredients:

• 1 heaped cup (100 g) oat flour* (gluten-free if needed - see notes)

• 1 cup (140 g) gluten-free flour blend* or regular flour (see notes)

• 11/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

Wet ingredients:

• 3/4 cup (180 ml) plant-based milk of choice

• 1/3 cup (105 g) maple syrup

• 21/2 tbsp (30 g) oil (I chose organic coconut oil)

• 1 tosp lemon juice

• 11/2 tsp vanilla extract

• 11/2 cups (150 g) blueberries fresh or frozen 

Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a muffin pan with paper liners or grease the pan.

• Add plant-based milk and lemon juice to a small/medium bowl. Stir to combine and set aside for a few minutes to make

“vegan buttermilk”.

• Meanwhile, add all dry ingredients to a large mixing bowl and stir with a whisk.

• Now add the wet ingredients and stir with a spatula or whisk to combine. Do not over mix the batter.

spatula or whisk to combine. Do not overmix the batter.

• Finally, fold in the blueberries.

• Divide the batter among the wells of the muffin pan. I had enough batter to make 12 mini-muffins.

• Bake for 25-30 minutes or until you spot cracks on top of the muffins. You can also make a toothpick test. Insert the toothpick into the center of a muffin.

• Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to

5-6 days or freeze for up to 3 months. They won’t stay soft if stored in the fridge, however, you can reheat them in the oven until warmed through to make them softer again.

Recipe By organically_ashley