Let’s Make Some Lemon Blueberry Muffins!
I have to admit I usually do not enjoy baking very often, I somehow always get measurements wrong and what I am making turns out a way I didn’t expect but there are a couple recipes that I have been able to get right and this is one of my favorites. I used to make these quite often before I had Bennett but haven’t had them in awhile. Every weekend my family gets coffee from a local coffee shop and Bennett always enjoys a Blueberry Muffin while we are there. This reminded me that I needed to make these muffins for him at home and as I figured he would, he absolutely loved them. These Lemon Blueberry Muffins are so delicious and they are Dairy and Egg free!
2/3 Cup Fresh blueberries
Two Cups Flour
2/3 Cups Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Olive oil
2 Teaspoons Vanilla
1/2 teaspoon Salt
1 1/2 Cup Oat or Almond Milk
How To Make Them:
Combine your dry ingredients in a large bowl: Flour, Baking Powder, Baking Soda, and Sugar. Combine thoroughly.
In a separate bowl combine the wet ingredients: Oat or Almond Milk, Juice from one Lemon, Zest from one Lemon, Vanilla Extract and Olive Oil
Combine Wet and Dry Ingredients, Adding an extra splash of milk if Batter is too thick
Add in 2/3 Cup of Fresh Blueberries.
Put in Muffin Tins, Bake at 375 Degrees for 20-25 Minutes and enjoy!