Lemon Blueberry Muffins {GF-Vegan}
There's just something so uplifting about enjoying a delicious lemon blueberry muffin on a bright sunny morning. These Paleo and Vegan Lemon blueberry Muffins are a great way to start your morning! The texture is so dense and perfectly moist. They are topped with a drizzle of coconut butter icing which I definitely recommend not leaving out! You can enjoy them along side a balanced breakfast or as an afternoon snack with some tea.
Equipment
- 1 muffin pan
- 12 Muffin cups
Ingredients
- 2 cups Gf baking flour
- 3 tbsp coconut flour
- 1/2 cup maple syrup
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 3/4 cup nut milk
- 1/2 tsp baking soda
- 1 cup fresh blueberries(plus a few more for topping)
- 1/3 cup melted coconut butter
- 2 flax eggs( 2 tbsp ground flax plus 4 tbsp water)
- 2 tbsp avocado oil
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, whisk together the gluten free baking flour, coconut flour, baking soda, and baking powder.
- In a separate bowl, mix together the lemon juice, nut milk, maple syrup, avocado oil, vanilla extract, lemon zest, and flax eggs.
- combine the wet and dry ingredients(don't over mix) then carefully fold in the blueberries. Scoop about 1/4 cup muffin batter into each muffin cup.
- Top the muffins with a few more blueberries and then bake for about 22-25 minutes. Once the muffins are done baking, set aside to cool.
- Melt your coconut butter in a small sauce pan on the stove over low heat. Drizzle the coconut butter over each muffin. Enjoy!
Notes
Store the muffins in the fridge for up to a week or in the freezer for up to 3 months.