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Blueberry Muffins

Christina Bedetta Willett
Gluten-free option, nut-free, soy-free
Print Recipe
Servings 12 muffins

Ingredients
  

  • 1 cup unsweetened non-dairy milk
  • 1 tbsp fresh lemon juice
  • 2 cups all-purpose flour (gluten-free if needed)
  • 3/4 cup cane sugar or coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup extra-virgin olive oil
  • 1/2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen (unthawed) blueberries regular or wild

Instructions
 

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with muffin liners and grease with cooking spray.
  • Combine the milk with the lemon juice in a small bowl and allow to rest for 5-10 minutes.
  • Meanwhile, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Whisk together the oil, lemon zest, and vanilla extract in a medium bowl, then whisk in the milk and lemon juice mixture. 
  • Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined, then fold in the blueberries.
  • Divide the batter among the 12 prepared muffin cups. Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
  • Allow the muffins to cool for a few minutes in the pan before removing them, then enjoy!
Keyword baking, berries, breakfast, muffins, summer, vegan