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GLUTEN-FREE BLUEBERRY LEMON MUFFINS

July 02, 2018 by Renee Tavoularis

GLUTEN-FREE BLUEBERRY LEMON MUFFINS

Juicy blueberries not only taste great, they are also full of important antioxidants that can benefit your skin and overall health. These muffins are bursting with fresh blueberry along with hints of lemon and are sure to become a favorite treat. They’re also gluten-free, vegan and use only a bit of maple syrup to make them sweet.

MAKES 12 MUFFINS
45 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

1 ½ cups almond milk
1 teaspoon apple cider vinegar
¼ cup maple syrup
¼ cup coconut oil, melted and cooled
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 tablespoon lemon juice
2 cups gluten-free flour blend
½ teaspoon baking soda
½ teaspoon sea salt
1 ½ cups blueberries

Instructions

  • Preheat the oven to 375F and line a muffin tin with liners. Set aside.
  • In a large bowl, whisk together the almond milk and apple cider vinegar. Let sit for 5 minutes.
  • After 5 minutes, add the maple syrup, coconut oil, vanilla extract, lemon zest and lemon juice to the almond milk and vinegar mixture. Whisk well until combined.
  • In a medium bowl, sift together the gluten-free flour blend, baking soda and sea salt.
  • Using a spatula, gently stir the flour mixture into the wet ingredients, being careful not to overmix. Stir until it is thoroughly combined but it is okay if there are any lumps.
  • Add the blueberries and gently fold them into the batter using a spatula.
  • Pour the batter into the prepared muffin tin, filling each cavity almost all the way to the top.
  • Bake for 20-25 minutes or until lightly golden and a knife comes out clean when stuck in the center. Remove from the oven and let cool completely before serving.
  • Store muffins in an airtight container in the refrigerator for up to a week.

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