Description
This is the BEST Lemon Blueberry Muffins! Incredibly moist, soft, fluffy, and bursting with blueberry lemon flavor. Perfect for breakfast, snack, or treat.
Ingredients
Scale
- 2 1/4 cup Bobs Red Mill Gluten Free 1 to 1 Flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 cup organic cane sugar
- 1/2 tsp. vanilla
- 2 tbsp. apple cider vinegar
- 1/4 cup grapeseed oil
- 1/4 cup Silk unsweetened cashew milk ( may sub for unsweetened coconut milk )
- 1 cage free egg
- zest from 1 large lemon ( Make sure your lemon is large )
- 2 tbsp. fresh lemon juice
- 3/4 cup fresh blueberries( I have not tested these with frozen blueberries )
Instructions
- Preheat oven to 350 degrees and line a cupcake tin with cupcake liners
- In a medium bowl combine and mix your flour, baking soda, and baking powder together… set aside.
- In a large bowl add your lemon zest, lemon juice, vanilla, cashew milk, oil, sugar, and egg. Mix with a spatula until combined.
- Add flour mix to wet ingredients and stir until just combined.
- Gently fold in blueberries.
- Scoop batter with a large cookie scoop into cupcake liners.
- Top with a few more blueberries and a sprinkle of sugar.
- Bake 18 minutes.
- Remove from oven and let cool.
- Enjoy 🙂
- Prep Time: approx. 20 minutes
- Cook Time: approx. 18 minutes
- Category: desserts
- Method: baked
