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RECIPES BY Rhiannon Lambert

Lemon & Blueberry Muffins

  • 50 minutes
  • 12
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A Simple Way To Eat Plant-Based

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Essential 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

Directions

  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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