Lemon Blueberry Muffins

Lemon Blueberry Muffins

Time: 30 mins Yield: 12 Muffins


INGREDIENTS

  • 1 ¾ c. All-Purpose Flour Blend
  • ¾ c. Sugar 
  • 1 ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ c. Non-Dairy Milk
  • ½ c. Applesauce
  • ¼ c. Safflower Oil (or other neutral oil)
  • 2 Tbsp. Lemon Juice
  • Zest of 1 Lemon
  • ½ c. Blueberries, fresh or frozen

DIRECTIONS: Preheat oven to 350°. Line or spray a muffin pan and set aside. Mix the dry ingredients together and create a well. Add in your wet ingredients and mix until very small lumps remain. Fold in the blueberries. Fill each baking cup ½ of the way full and sprinkle the tops with sugar. Bake for 18-20 minutes or until a knife comes out clean.

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