Quick and Easy Lemon Blueberry Muffins
These quick and easy lemon blueberry muffins are delicious straight out of the oven or on the go. Can be made gluten free and dairy free
Equipment
- Muffin Tin
Ingredients
- 1 1/2 cups gluten free all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 1 egg
- 1/2 cup dairy free yogurt sub dairy yogurt
- 1/4 cup honey sub any liquid sugar
- 1/3 cup almond milk sub any milk
- juice of 1 lemon about 2-3 tbsp
- zest of 1 lemon about 1-2 tbsp
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Whisk together egg, honey, almond milk, yogurt, lemon juice and zest
- Mix flour and baking powder, reserving a tbsp or so of flour to toss with blueberries (this will prevent the blueberries from sinking to the bottom)
- Add wet ingredients to the dry mixture and mix together
- Once fully incorporated, fold in blueberries gently so that they do not burst
- Fill muffin tins 3/4 of the way full. Should be about 10 muffins, depending on how big you want them
- Bake for 18-20 minutes and let cool. Best stored in the fridge and heated later.
Notes
- You can replace the dairy free yogurt with dairy yogurt. If you use Greek yogurt, batter will be thicker. If using a coconut based dairy free yogurt, there might be a coconut taste as well
- I have not tested with a flax egg or any egg replacements besides 2 egg whites whipped. If you do try it - please let me know!
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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