"Looking for the perfect breakfast or mid-day snack? These Lemon Blueberry Muffins are easy to make, and perfect to have throughout the the week."
Gluten and Dairy Free Lemon-Blueberry Muffins
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Prep time: 15mins
Cook time: 25mins
Serves or Makes: 12
Recipe Card
ingredients
- 3/4 cup Sugar
- 1/2 cup softened Vegan Butter
- 1/2 Oat Milk
- 1 teaspoon Vanilla Extract
- 2 cups Gluten Free Flour Blend
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 zested Lemon
- 1 teaspoon Lemon Juice
- 1 1/2 cups fresh Blueberries
Method
Step 1
To a large bowl, sift together your flour, baking powder, baking soda, and salt. Whisk to combine.
Step 2
To the bowl of a stand mixer on medium speed, beat sugar and butter* until light and fluffy.
Step 3
Pause mixer, add your eggs, and beat again until light and fluffy
Step 4
Slowly and carefully add your dry ingredients to your mixer while mixer is still on (low speed) and mix until combined.
Step 5
Pause mixer, add your milk and vanilla. Mix on low speed until combined. Then add your zest, and lemon juice, mix again until just combined.
Step 6
Remove bowl from your mixer, and add your blueberries. Folding them into your mixer.
Step 7
Prepare muffin tins with paper muffin liners.
Step 8
Using a cookie scoop, or spoon. Spoon out mixture into your prepared muffin pans. Fill muffin cups about 3/4 of the way full.
Step 9
If desired, sprinkle with some granulated sugar before placing in the oven.
Step 10
Bake in oven at 350 degrees for 25 minutes.