Healthy Blueberry Lemon Muffins
Servings: 13 -16
Calories:
Ingredients
- 1 ⅓ cup whole wheat pastry flour
- 1 ⅓ cup organic corn meal
- 1 Tbs baking powder
- ½ tsp salt
- ¾ cup organic cane sugar
- 1 ½ sticks of vegan butter I used Earth Balance®
- 1 ⅓ cup unsweetened almond milk
- 3 tsp packed Ener-G Egg Replacer + 4 Tbs warm water equals 2 eggs
- 1 tsp vanilla
- 3 Tbs lemon zest 2 Large lemons
- 3 Tbs fresh lemon juice I large lemon
- 1 ¾ cups fresh organic blueberries
Instructions
- Preheat the oven to 350°
- Grease and flour muffin pan, or line with cupcake liners.
- In a medium bowl, combine first 4 ingredients and whisk until combined.
- In a small bowl, mix egg replacer and water until dissolved.
- In a large bowl, mix sugar and "eggs" on medium speed until combined.
- Add butter and beat until creamy.
- Add vanilla and lemon juice, beat until combined.
- Mix in ⅓ flour mixture, then ½ almond milk, alternating between the two ending with flour. Mix on low just until combined
- Fold in blueberries and lemon zest.
- Spoon into muffin pans and fill to the top.
- Bake at 350° for 20-25 minutes or until wooded tooth pick comes out clean.
Notes
According to Linda@Veganosity, bake at 375° for the first 10 minutes, then reduce temperature to 350° for the remainder and they should rise very well.