Print
Blueberry Lemon Muffins - Soft, light vegan and gluten free muffins - full of juicy blueberries and zingy lemon! Recipe on thecookandhim.com

Blueberry Lemon Muffins

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 12 muffins

Ingredients

  • 1/4 cup coconut oil
  • 2 cups oats
  • 2 + 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tblsp Arctic Power Blueberry Powder
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened almond milk
  • 1/2 cup coconut yogurt
  • 1 tsp apple cider vinegar
  • 1 lemon – juice and grated zest
  • 1 cup blueberries – fresh or frozen

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with muffin cases
  2. Melt the coconut oil and set aside to cool
  3. In a blender or food processor whizz the oats to a fairly fine powder
  4. Tip into a large bowl with the baking powder, baking soda, blueberry powder and coconut sugar
  5. In a smaller bowl or jug whisk together almond milk, yohurt, vinegar, lemon zest and juice and the cooled melted coconut oil
  6. Pour into the dry ingredients and using a large spoon or rubber spatula, gently mix together.  When it's almost completely mixed tip in the blueberries and fold through
  7. Use a spoon or scoop to divide evenly between the muffin cases then bake for 25 minutes until a skewer or toothpick inserted in the center comes out clean
  8. Store in an airtight container

Recipe by The Cook & Him at https://thecookandhim.com/recipes/blueberry-lemon-muffins/