Lemon Blueberry muffins

20 minutes



Lemon Blueberry muffins


1. Preheat oven to 350F and grease a muffin tin

2. In a large bowl, whisk together flour, baking soda, baking powder and salt.

3. In a separate bowl, whisk together the milk, lemon juice, butter, sugar, syrup, vanilla and lemon zest. Make sure to warm the milk a bit first, this prevents the butter from re-solidifying to quickly.

4. Mix the wet ingredients with the dry, whisking until just combined. Then gently fold inn the blueberries.

5. Pour batter into greased muffin tin. For smaller muffins, only fill 3/4 full and for bigger muffins fill to the top.

6. Bake in the oven for 22-30 minutes, until they are golden brown and spring back when you poke them.

7. While muffins are cooking, mix together glaze ingredients. The consistency should be a thick paste, if too runny and more powered sugar, if too thick add more lemon juice.

8. Allow muffins to cool for a few minutes, then remove them from the tin, and scoop desired amount of glaze onto each muffin. Enjoy!

How to make


- 2 cups gf oats

- 3/4 tsp baking soda

- 1/2 tsp baking powder

- 1/4 tsp salt

- 1/2 cup warm almond milk

- 1 tbsp lemon juice

- 3 tbsp melted vegan butter

- 1/4 cup sugar

- 1/4 cup maple syrup

- 1 tsp vanilla

- lemon zest (optional)

- 1 cup blueberries

Glaze (optional):

- 1 cup powdered sugar

- 1-2 tbsp lemon juice

- 1 tsp lemon zest