Lemon Blueberry Muffins - Dairy Free

By jacewildman

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup vanilla-infused organic sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup organic coconut oil, melted
• 1/3 cup water {or organic almond milk}
• 1 organic large egg
• Zest of an organic lemon
• Juice of half an organic lemon
• 1 cup fresh organic blueberries

Details

Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from mrscoxblog.com

Preparation

Step 1

Preheat oven to 400° F and line a jumbo muffin tin with 6 paper liners.

Whisk together all dry ingredients in a large bowl.
In a medium bowl whisk together remaining ingredients, except the blueberries.
Add the wet ingredients to the dry and incorporate well. The muffin batter will be thick.
Carefully fold in blueberries.
Fill muffin liners equally and bake 20-25 minutes until golden in color. An inserted toothpick should come out clean. Cool slightly on wire racks.