GLUTEN-FREE BLUEBERRY LEMON MUFFINS

July 02, 2018 by Renee Tavoularis

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.