Lemon & Blueberry Muffins

 
 

These fruity and zesty cupcakes are deliciously good. I love to have these all year round, but when you make a batch they won’t last for long.


SERVES 8
PREP TIME 15 MINUTES
COOKS TIME 18-20 MINUTES
DIFFICULTY MEDIUM


Ingredients


240ml plant-based milk e.g. almond or soya
1 tbsp lemon juice
70g (80ml) olive or sunflower oil
1 tsp vanilla extract
50g coconut or regular sugar
2 large lemons, zested
340g plain flour
2 tsp baking powder
A pinch of salt
300g blueberries, fresh or frozen

Cream Cheese Frosting:
100g vegan cream cheese
1 tbsp lemon juice
1/2 lemon, zested
2 tbsp maple syrup


Method


1.
Preheat the oven to 160Fan/180*C and grease a 12-hole muffin tin.

2.
Stir together the almond milk and lemon juice and leave to ‘curdle’ for 10 minutes. In a separate bowl stir together the oil, vanilla extract, sugar and lemon zest.

3.
In a large mixing bowl stir together the flour, baking powder, and a pinch of salt.

4.
Add the curdled milk and the oil mixture to the dry ingredients. Whisk gently to combine and stir through the blueberries.

5.
Use 1 ½ - 2 tbsp of mixture per muffin hole and bake for 18-20 minutes, until golden on top and an inserted toothpick comes out clean.

6.
Leave to cool in the tin for 10 minutes before cooling fully on a wire rack.

7.
Prepare the frosting by whisking together all the ingredients until smooth and creamy. Spread the frosting over the cool muffins.


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