Delicious, healthy muffins that combine the flavors of lemon and blueberry. Light and refreshing, they’re a perfect treat for summer!
Nutrition Info (per muffin): 165 calories, 4g fat, 2g fiber, 2g protein
All Purpose Flour
Whole Wheat Flour
Quick Cooking Oats
Eart Balance Vegan Butter
Unsweetened Soy Milk
Lemon Zest (from about 1 large lemon)
Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
Whisk dry ingredients in a bowl (flours, oats, baking powder, salt), set aside.
In another bowl add sugar, butter, applesauce, soy milk, vanilla, lemon juice, and lemon zest. Whisk together until mixed. Add dry ingredients to and stir until just combined (you don’t want to over mix). Gently fold in the blueberries. Batter will be thick.
Spoon into muffin tins and bake for 20-25 minutes.
Once muffins are cool and ready to glaze, make the the glaze by whisking the 1 Tbsp of lemon juice and powdered sugar together in a bowl. Drizzle over muffins.