Vegan Lemon Blueberry Muffins

The lemon zest and juice give these vegan lemon blueberry muffins a fresh, sour taste, and the blueberries add a sweet pop. Theyre simple to make and great for a quick breakfast or snack

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon
• 1 cup non-dairy milk such as almond or soy
• 1/4 cup fresh lemon juice
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

Setting the oven to 375F 190C and putting paper liners in a muffin tin

Whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest together in a large bowl

Put the non-dairy milk, lemon juice, vegetable oil, and vanilla extract in a different bowl and mix them together

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Add the blueberries slowly and carefully

Fill up about two thirds of the way to the top of each muffin cup with batter

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

For a few minutes, let the muffins cool in the pan

Then, move them to a wire rack to cool completely