RECIPES BY Rhiannon Lambert
Lemon & Blueberry Muffins
- 50 minutes
- 12
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