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.
Blueberry and Lemon Muffins
Prep time 10 minutes
Bake for 23- 25 minutes
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
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.
HOW TO STORE THE BLUEBERRY AND LEMON MUFFINS
Store in an airtight container and eat within 2-3 days.
If you have enjoyed this recipe you will love these delicious cakes (all gluten-free and vegan).