Ingredients

• All-purpose flour - 2 cups
• Baking powder - 1 tablespoon
• Baking soda - ½ teaspoon
• Salt - ¼ teaspoon
• Granulated sugar - ¾ cup
• Almond milk - 1 cup
• Vegetable oil - ⅓ cup
• Lemon juice - 2 tablespoons
• Lemon zest - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Fresh blueberries - 1 cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.

2. 2.

   In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. 3.

   In another bowl, mix the sugar, almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.

4. 4.

   Add the wet ingredients to the dry ingredients and stir until just combined.

5. 5.

   Gently fold in the blueberries.

6. 6.

   Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. 7.

   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts