Uploaded November 2016 | Updated September 2026, 3 weeks ago

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EXACT RECIPE BELOW:

LEMON BLUEBERRY MUFFIN RECIPE:

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
2 cups flour (I used 1/2 wheat, 1/2 white)
2 teaspoons baking powder
1 teaspoon baking soda
zest of 1 lemon
1/2 teaspoon salt
1/2 cup liquid sweetener
1/2 cup milk
1/3 cup vegetable oil
1 cup fresh/frozen blueberries
juice of one lemon

Preheat your oven to 400F/205C and line some muffin cups with silicone liner or spray them with baking spray.
In a large bowl, whisk together the dry ingredients, from the flour to salt.
Add in the lemon zest, liquid sweetener, non-dairy milk and oil and mix again until combined.
Add in the blueberries and lemon juice and mix again until just combined.
Divid the batter among 12 muffin cups.
Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool a little before enjoying warm!

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