Lemon Blueberry Muffins
1. Preheat oven to 375 degrees and line cupcake pan(s) with paper liners. Combine first 5 ingredients (flour through the salt) in a large bowl and stir/whisk until well combined. Toss in blueberries, being sure to get them coated in the flour mixture. Set aside.
2. In a separate, smaller bowl, whisk together plant butter, applesauce, lemon juice and milk until well combined. Pour over the flour mixture and gently stir with a wooden spoon until just combined.
3. For the topping: combine lemon zest and 2 tbsp granulated sugar until well combined. Set aside until ready to bake.
4. Fill muffin cups 2/3 way full and sprinkle with lemon sugar before baking at 375 for 20-25 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
5. Remove from oven and let cool in pan for 5 minutes before carefully removing to cool completely on a wire rack.
Shop Ingredients
Directions
1. Preheat oven to 375 degrees and line cupcake pan(s) with paper liners. Combine first 5 ingredients (flour through the salt) in a large bowl and stir/whisk until well combined. Toss in blueberries, being sure to get them coated in the flour mixture. Set aside.
2. In a separate, smaller bowl, whisk together plant butter, applesauce, lemon juice and milk until well combined. Pour over the flour mixture and gently stir with a wooden spoon until just combined.
3. For the topping: combine lemon zest and 2 tbsp granulated sugar until well combined. Set aside until ready to bake.
4. Fill muffin cups 2/3 way full and sprinkle with lemon sugar before baking at 375 for 20-25 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
5. Remove from oven and let cool in pan for 5 minutes before carefully removing to cool completely on a wire rack.