LOADED VEGAN BLUEBERRY MUFFINS
Tuesday, February 12, 2019
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Fully loaded Vegan Blueberry Muffins with a lemon zest topping and homemade Blueberry Jam Swirl.
Ingredients
Lemon Sugar Topping:
- 1/3 cup Sugar
- 11/2 teaspoons finely grated zest from 1 Lemon
Muffins:
- 1 cup Frozen Blueberries (for jam)
- 1 tablespoon Sugar
- 1/2 cup frozen Blueberries
- 1/2 cup fresh Blueberries
- 1 1/8 cup Sugar
- 2 1/2 cups All Purpose Flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon Himalayan Pink Salt
- 2 Flax Eggs (see note)
- 1/4 cup melted Coconut Oil
- 1/3 cup Vegetable Oil
- 1 cup Almond Milk "buttermilk" (see note)
- 11/2 teaspoons Vanilla Extract
- Few drops of Lorann Blueberry Emulsion Oil
Instructions:
- Stir together sugar and lemon zest in small bowl until combined; set aside.
- Adjust oven rack to upper-middle position and heat oven to 200 degrees Celsius. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
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