Spring is finally here! As someone living in Ontario there is nothing better than when the snow starts to melt and the sun starts to shine. My taste buds instantly start to crave all things refreshing, light and energizing. That is what inspired these Lemon Blueberry Muffins!
Line muffin tray. In a stand-up mixer combine almond milk, eggs, melted butter, maple syrup, lemons, apple cider vinegar. Whisk together so that there is no lump or clumps. Should look smooth. In a separate bowl combine GF flour, almond flour, baking powder, xanthan gum, baking soda, sea salt. Mix well so all ingredients are incorporated. Pour the dry flours into the wet mixture in the stand up mixer. Once fully combined, fold in blueberries.
Fill each muffin cavity ¾ of the way. When you stick a pick into the center of a muffin, it should come out clean or with just a few moist crumbs. Let them cool before enjoying! Can be stored in an airtight container for 1 week.
Preheat: 350F
Bake: 25-30 mins
Makes: 8 Muffins
Ingredients:
½ C almond milk
2 large eggs
1/4C melted butter
¾ + 2 tbsp maple syrup
2 small lemon juice & zest
1 tsp apple cider vinegar
1 ¾ C gluten-free all purpose flour
1/4C almond flour
1 tbsp baking powder
½ tsp xanthan gum
½ tsp baking soda
¼ tsp sea salt
1C blueberries
Gluten-free
