Blueberry and Lemon Muffins

makes 6-8
Prep Time 10 mins
Cook Time 23-25 mins
Gluten free, vegan


    1. Preheat oven to 170 degrees and line a muffin tray with muffin cases.
    2. In a small bowl, measure out the plant-milk and stir in the apple cider vinegar and set to one side for 5 minutes.
    3. In a separate mixing bowl add the sugar and almond butter (you can switch this out for other nut/seed butters, if desired), and stir together. Then add all of the remaining ingredients, except for the blueberries, and stir together.
    4. Pour in the plant-milk and vinegar mixture and stir to combine.
    5. Finally, add the blueberries, give a final mix and spoon the mixture into muffin cases.
    6. Bake in the oven for 23-25 minutes on the middle shelf until lightly golden brown on top.
    7. Remove muffins from the oven and leave to cool completely on a plate or cooling rack before serving.

Store in an airtight container and consume within 2-3 days.

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