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Saturday, March 2, 2019

Lemon Blueberry Muffins (Gluten-Free, Vegan)

These muffins do not contain egg, dairy or gluten.


When it's snowing in March, you bring Spring into your kitchen.  These blueberry lemon muffins make me think of Spring!  I've declared the start of carrot season too so watch out for new recipes.



Blueberry anything is challenging for me because a lot of the blueberries end up bleeding and then the finished product is not very picture friendly or appetizing.  These time around, I think I struck a good cord.  I literally "folded the blueberries in" which seemed more like wrapping the blueberries in dough.  

I don't know about you but I can't wait for berry season to start.  I love all berries.  I enjoy them in smoothies, salads and baked goods.  



Here are the details you need to make these muffins at home:

Ingredients:

1.5 cups Bob's Red Mill almond flour
1/2 cup Bob's Red Mill millet flour
1 scoop Live Vegan Smart Vanilla pea protein powder
2 tbsp coconut oil
2 tbsp maple syrup
1 tbsp lemon zest
1 tsp lemon extract
juice of one small lemon
1/4 tsp salt
1/2 tsp baking soda
1/2 cup unsweetened almond milk
1 cup blueberries
2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)

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Preheat the oven to 350F and grease the bottom of your muffin tray.  Prepare your flax egg.  Mix 2 tbsp of ground flax seed and 6 tbsp of water.  Allow to sit for 10 min.  Zest and juice a small lemon. Set aside.  Mix the dry and wet ingredients in separate bowls. Combine the wet and dry ingredients and mix well. Fold in the blueberries last, very gently.  Fill the muffin tins about 3/4 of the way up.  Sprinkle brown sugar on top so the tops brown.  This mix is enough for 9 muffins.  Bake the muffins at 350F for 25 minutes or until a knife comes out clean.  Allow the muffins to cool on a rack.  Freeze immediately or store in the fridge for a few days in an airtight container.


How yummy do these look?  They are lemony enough which complements the blueberries nicely.


Here are the nutrition facts for these muffins:

Not bad, don't you think?  I've been enjoying these as snacks after school.  I love all the flavor, the low sugar content and the plant protein in them.  They help keep me full until dinner.


What is your favorite berry to bake with?  I can't wait to try strawberry rhubarb pie this year.  I've never tried a gluten-free vegan version.



Enjoy this super easy and flavorful muffins!  Take a photo and share on Instagram using #peoniesandalatte to show us your creations.

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