This post is sponsored by ALDI, but all opinions are my own. Thank you for supporting me and From My Bowl!
Hey everyone! If you follow me on Instagram you would know that I spent this last week of my spring break in LA! While I had the time of my life, coming back to the reality of school is currently a little stressful. To be completely honest, I probably should be studying instead of writing this blog post – so I’m going to keep it short and sweet.
Luckily, these Lemon Blueberry Muffins speak for themselves.
They require a little work, but I promise they are totally worth it! I love the flavor combination of fresh lemon zest with sweet, juicy blueberries. That paired with the sweet caramel flavor of coconut sugar makes these absolutely INCREDIBLE. If you don’t have coconut sugar you could substitute brown sugar, but I really do think it makes a difference.
Anyways, onward! And if you have a moment to send me good vibes to help me get through this tortuous school week, that would be much appreciated 🙂
Lemon Blueberry MuffinsPrint This
- 2 cups Oat Flour
- 1/2 cup All-Purpose Flour
- 1 cup Blueberries, fresh or frozen
- 3/4 cup Coconut Sugar
- 1 cup Unsweetened Almond Milk (or plant based milk of choice)
- 1 tbsp Ground Flax + 3 tbsp Water
- Juice and Zest of one Lemon, divided
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- Preheat your oven to 375 F
- Prepare your flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water in a small bowl, then set aside
- Zest your lemon using a fine grater, set aside. Then, juice the lemon and add it to a bowl with 1 cup of almond milk. Let sit for 5-10 minutes; this will “curdle” the plant milk to make a buttermilk and make the muffins more fluffy
- In a large mixing bowl, combine the two flours, coconut sugar, baking powder, salt, and lemon zest.
- Add in the flax egg, almond milk and lemon mixture, and apple cider vinegar. Mix well until no clumps remain
- Gently fold the blueberries into the batter
- Equally portion out the batter into 12 lined or greased muffin tins, ensuring each tin is filled around 2/3 of the way full with batter
- Place into your oven and bake for 30 to 35 minutes, or until a toothpick comes out cleanly
- Remove from oven and let sit in the pan for 5 minutes, then transfer to a cooling rack and let cool completely
- Store in an airtight container for up to one week
You can try to make these gluten free by only using oat flour, but I have not tried this so cannot guarantee results. Please let me know if it works out for you though!