GLUTEN FREE VEGAN LEMON BLUEBERRY MUFFINS

Ingredients:

• 60g Vegetable oil

• 110g vegan yogurt 

• 120g caster sugar 

• 70ml soy milk

• Zest 2 lemon

• 20ml Lemon juice

• 40g icing sugar

• 5ml vanilla essence

• 100g blueberries
  

• 2 tbsp GF flour ( i like doves farm mix)
  

• 235g GF flour

• 5g GF baking powder

• 2.5g bicarbonate of soda

METHOD:

1. Preheat oven to 190c for conventional oven and 180c for fan

2. Mix the oil, caster sugar, soy milk, yogurt and vanilla essence together

3. Add the zest of 1 lemon and whisk until smooth.

4. Add the flour, baking soda & powder and combine

5. Toss the blueberries with a drizzle of lemon and 2 tbsp GF flour to avoid them sinking into the muffins (if using frozen blueberries make sure to work quickly so that they don't defrost much before baking)

6. Fold the blueberries gently into the muffin mix

7. Pour into muffin cups (try to leave empty spaces in the muffin tin either side of your muffins so that they heat and spread evenly in the oven)

8. Bake for 15mn or until a knife comes out clean

9. MIx the icing sugar and the lemon juice for the glaze, adding the lemon juice very gradually , it should be thick like yogurt consistency

10. Glaze each muffin and sprinkle lemon zest on top