Lemon Berry Muffins

Cooked lemon blueberry muffins in tins

These Lemon Blueberry Muffins are the perfect combination between sweet and sour. Vegan, sugar and gluten free, these muffins make a healthy and satisfying breakfast. You can use whatever berries are in season or whatever you have in the freezer.

Ingredients

  • 1 package SUNFLOWER BREAD AND BUN MIX
  • 1 cup SWEETENER of your choice
  • 2 tsp baking powder
  • 1 tsp SEA SALT
  • ½ tsp vanilla powder
  • 2 cups nut or seed mylk
  • ¼ cup melted coconut oil
  • 1 lemon, juice & zest
  • 1 cup berries, fresh or frozen
scooping batter into muffin tins

Mindful Preparation

  • Preheat oven to 350 °F and  line or grease muffin pan
  • Mix dry ingredients 
  • Add wet ingredients and stir until just combined
  • Fold in berries
  • Spoon batter evenly into the prepared muffin pan
  • Bake 35-40 mins and allow to cool

Have these lemon blueberry muffin for breakfast or dessert and enjoy the sweet taste without a sugar crash.

muffin on stand

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