Vegan Lemon Blueberry Muffins - Breakfasts - ZardyPlants

Ingredients

• 1 cup fresh or frozen blueberries
• 1 cup canned coconut milk (see note 1)
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
• Juice of 1 large lemon or 2 small lemons
• 1 tbsp fresh lemon zest, optional
• 1/2 tsp lemon extract, optional
• 1/2 tsp vanilla extract
• 2/3 cup organic cane sugar or 3/4 cup coconut sugar
• 1-1/2 cups (about 250g) all purpose flour (see note 2) + 2 tbsp (optional, see note 3)
• 1-1/2 tsp baking powder
• 1/4 tsp sea salt