These Lemon Blueberry Muffins are the perfect combination between sweet and sour. Vegan, sugar and gluten free, these muffins make a healthy and satisfying breakfast. You can use whatever berries are in season or whatever you have in the freezer.
Ingredients
- 1 package SUNFLOWER BREAD AND BUN MIX
- 1 cup SWEETENER of your choice
- 2 tsp baking powder
- 1 tsp SEA SALT
- ½ tsp vanilla powder
- 2 cups nut or seed mylk
- ¼ cup melted coconut oil
- 1 lemon, juice & zest
- 1 cup berries, fresh or frozen
Mindful Preparation
- Preheat oven to 350 °F and line or grease muffin pan
- Mix dry ingredients
- Add wet ingredients and stir until just combined
- Fold in berries
- Spoon batter evenly into the prepared muffin pan
- Bake 35-40 mins and allow to cool
Have these lemon blueberry muffin for breakfast or dessert and enjoy the sweet taste without a sugar crash.
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