Name: Blueberry & Lemon Muffins ~ gluten-free & vegan
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 6
Ingredients: 150ml plant-based milk; 1 tablespoon apple cider vinegar; 50g almond butter (or cashew butter); 55g golden caster sugar; 120g gluten-free flour or plain flour; 40g ground almonds; Zest of ½ lemon; ½ teaspoon almond extract (or 1 tsp. vanilla extract); ¼ teaspoon baking powder; ½ teaspoon bicarbonate of soda; Small pinch of salt; 100g blueberries

There is something heavenly about warm blueberry and lemon muffins first thing in the morning. A sweet and juicy blueberry bursting in your mouth is just delicious! This is a quick and easy one-bowl recipe that bakes in just over 20 minutes.

The muffins can be made with gluten-free or plain flour. We really enjoy using almond or cashew butter but it works well with other nut butter too.

We’d recommend using almond extract but if you don’t have any handy use vanilla.

We also checked that the muffins can be made with frozen or fresh blueberries and still gain the same result and they definitely can. But do not defrost the blueberries before you use them.

The blueberry & lemon muffins are best eaten still a little warm. Just leave them to cool for 5-10 minutes once removed from the oven.

Blueberry & Lemon Muffins ~ gluten-free & vegan

Prep Time: 10
Cook Time: 23
Total Time: 33 minute
Yield: 6 1x
Category: Baking

Print Recipe

Description

Quick and easy blueberry and lemon muffins.

Ingredients

Scale

150ml plant-based milk
1 tablespoon apple cider vinegar
50g almond butter (or cashew butter)
55g golden caster sugar
120g gluten-free flour or plain flour
40g ground almonds
Zest of ½ lemon
½ teaspoon almond extract (or 1 tsp. vanilla extract)
¼ teaspoon baking powder
½ teaspoon bicarbonate of soda
Small pinch of salt
100g blueberries

Instructions

Preheat the oven to 170°C fan and line a muffin tray with 6 muffin cases.
In a small bowl measure out the plant-based milk and stir in the apple cider vinegar and set to one side for 5 minutes.
In a mixing bowl add the almond butter and sugar and stir together. Then add all the remaining ingredients, except for the blueberries, and stir together. Pour in the plant-based milk and apple cider vinegar and stir through.
Finally, add the blueberries and carefully stir through.
Spoon the mix evenly between the muffin cases and bake in the oven on the middle shelf for 23 to 25 minutes until lightly golden on top.
Remove the muffins from the oven and place on a cooling rack for 5 minutes before removing from the muffin tray. Then leave the muffins to cool completely.