Wild blueberry and lemon muffins | Arctic Power Berries

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Wild blueberry and lemon muffins

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“And these vegan blueberry lemon muffins are all those things.  Filled with juicy blueberries, zesty lemon and the lovely thing that is Arctic Power Blueberry Powder.  These natural fruit powders are a fairly recent discovery and give a lot of flavour oomph to recipes without changing texture and consistency.” – The Cook & Him 

Blueberry Lemon Muffins

prep cook total yield 12 muffins

Ingredients

  • 1/4 cup coconut oil
  • 2 cups oats
  • 2 + 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tblsp Arctic Power Blueberry Powder
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened almond milk
  • 1/2 cup coconut yogurt
  • 1 tsp apple cider vinegar
  • 1 lemon – juice and grated zest
  • 1 cup blueberries – fresh or frozen

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with muffin cases
  2. Melt the coconut oil and set aside to cool
  3. In a blender or food processor whizz the oats to a fairly fine powder
  4. Tip into a large bowl with the baking powder, baking soda, wild blueberry powder and coconut sugar
  5. In a smaller bowl or jug whisk together almond milk, yohurt, vinegar, lemon zest and juice and the cooled melted coconut oil
  6. Pour into the dry ingredients and using a large spoon or rubber spatula, gently mix together.  When it’s almost completely mixed tip in the blueberries and fold through
  7. Use a spoon or scoop to divide evenly between the muffin cases then bake for 25 minutes until a skewer or toothpick inserted in the center comes out clean
  8. Store in an airtight container

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