Lemon & Blueberry Muffins

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.