Lemon Blueberry Muffins

Lemon Blueberry Muffins | VG | GF | RSF |

Ingredients

• 1 1/2 cups almond flour

• 1 cup oat flour

• 1/2 cup maple syrup

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 1/2 tsp baking powder

• 1 tsp vanilla extract

• 1 cup non dairy milk

• pinch of salt

• 1 cup blueberries

Instructions

1. Pre heat the oven to 350. If you are making your own oat flour, add one cup of rolled oats to a high speed blender and blend on high into a flour.

2. In a large bowl, add in the almond flour, oat flour, baking powder, and salt. Combine well.

3. In a separate bowl, add in the non dairy milk, maple syrup, lemon juice, lemon zest, and vanilla. Mix well and then pour the wet ingredients in with the dry ingredients.

4. Fold the blueberries into the batter and then evenly divide the batter among the baking cups. Bake at 350 for 20-22 minutes. Let cool completely and enjoy! Keep stored in the fridge.