Blueberry and Lemon Muffins

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

Ingredients

• 150ml plant based milk
• 1 tbsp apple cider vinegar
• 50g almond butter (or cashew/peanut butter,                  OR a seed-butter, if wanting the recipe to be nut-free)
• 55g golden caster sugar
• 120g gluten-free plain flour
• 40g ground almonds
• zest of 1/2 lemon
• 1/2 tsp almond extract or vanilla extract
• 1/4 tsp baking powder
• 1/2 tsp bicarbonate of soda
• small pinch of salt
• 100g fresh blueberries

Instructions

1. 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.

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