These soft and moist vegan lemon blueberry muffins are an instant classic.
Preheat oven to 400 degrees F
In a small bowl combine the ground flax seeds and hot water and set aside.
In a second small bowl mix together the almond milk and lemon juice and let sit for 10 mins. The milk should start to curdle.
In a large bowl mix together the flour, sugar, zest, baking powder, and salt. Next, pour in the flax seeds, almond milk, lemon and vanilla extract and stir just until everything has been combined. Then add the blueberries and mix until they are evenly distributed.
Fill greased or paper-line cups in a muffin pan 3/4 of the way full.
Bake until a toothpick inserted into a muffin comes out clean, 20-24 minutes.
Cool the muffins on a wire rack.
- Serving Size: 1 muffin
- Calories: 222
- Fat: 5.5
- Carbohydrates: 40
- Protein: 3
Keywords: vegan baking