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Vegan Lemon Blueberry Muffins

Laura Brining
Moist and soft Lemon Blueberry Muffins!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 3/4 cups oat flour 2 3/4 oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk from the remaining canned coconut milk
  • 1/4 fresh lemon juice
  • 3 teaspoons lemon zest
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with silicone baking cups or parchment paper cups.
  • In a large bowl, mix the oat flour, baking powder, baking soda, and salt until combined.
  • Add the maple syrup, apple cider vinegar, coconut cream, coconut milk, lemon juice, and lemon zest. Stir until fully combined.
  • Fold in the blueberries.
  • Scoop evenly into the prepared muffin pan. Makes 11 larger muffins or 12 slightly smaller muffins.
  • Bake in the preheated oven for 35-37 minutes, until slightly golden and a toothpick inserted in the centre comes out clean.
  • Store in the fridge for up to a week or the freezer for up to a month.