Fresh Blueberry Muffins with Lemon Glaze - Key Lime Coconut

Name: Fresh Blueberry Muffins with Lemon Glaze - Key Lime Coconut
Ingredients: 1 cup plant based milk (I used soy, unsweetened almond milk will work); 1 teaspoon apple cider vinegar; 2 cups all purpose flour; 1/4 teaspoon baking soda; 2 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup + 2 tablespoons granulated sugar; 1/4 cup + 2 tablespoons grapeseed oil (or any neutral vegetable oil ); zest of one lemon; 1 teaspoon vanilla; 2 cups fresh blueberries (washed, stems removed, nearly two 6-ounce containers); 1 cup powdered sugar ((confectioners sugar)); 1/2 teaspoon vanilla; 1 tablespoon vegan butter (at room temperature. I used Earth Balance.); 1 1/2 tablespoons plant based milk (or more to achieve desired consistency. I used unsweetened almond milk.); 3 teaspoons lemon juice

keylimecoconut.com

Fresh blueberry muffins will fill your breakfast with flavor, and compliment the lemon zest & lemon glaze for a just-sweet-enough breakfast.

View full recipe on keylimecoconut.com

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Ingredients

1 cup plant based milk (I used soy, unsweetened almond milk will work)
1 teaspoon apple cider vinegar
2 cups all purpose flour
1/4 teaspoon baking soda
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons grapeseed oil (or any neutral vegetable oil )
zest of one lemon
1 teaspoon vanilla
2 cups fresh blueberries (washed, stems removed, nearly two 6-ounce containers)
1 cup powdered sugar ((confectioners sugar))
1/2 teaspoon vanilla
1 tablespoon vegan butter (at room temperature. I used Earth Balance.)
1 1/2 tablespoons plant based milk (or more to achieve desired consistency. I used unsweetened almond milk.)
3 teaspoons lemon juice