Lemon Blueberry Muffins
1 cup almond milk
1 teaspoon apple cider vinegar
1 cup all-purpose flour AND 1 cup whole wheat flour
2 1⁄2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup granulated sugar
1⁄4 cup organic canola oil
1 teaspoon vanilla extract
zest of 1 lemon and grated peel
1 cup fresh or frozen blueberries
Preheat the oven to 375F. Line a muffin tin with 6 extra large baking cups.
Combine almond milk and apple cider vinegar. Let milk to curdle.
In a separate bowl combine dry ingredients; flour, baking powder, baking soda, and salt. Set aside.
In a large bowl mix together sugar, canola oil, lemon zest, lemon peel and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients. Don’t overmix, a few lumps are okay. Fold in blueberries.
Spoon into muffin tins, filling each cup about 3⁄4 full. Bake for 20- 25 minutes until a knife inserted in the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.
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