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LEMON BLUEBERRY MUFFINS

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 1¼ cup all-purpose flour divided
  • 1 cup large-flake rolled oats
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ¾ cup Silk Blueberry Dairy-Free Yogurt Alternative
  • ¾ cup packed brown sugar
  • ½ cup vegetable or canola oil
  • ½ tsp finely grated lemon zest
  • 1 tbsp lemon juice
  • 2 tsp vanilla
  • ¾ cup fresh blueberries

Instructions

  • Preheat oven to 400°F.
  • Line muffin tin with 12 cupcake paper liners.
  • Whisk together flour, oats, baking powder, baking soda, salt, and cinnamon until combined, then set aside.
  • In a separate bowl, stir together Silk blueberry yogurt alternative, brown sugar, oil, lemon zest, or lemon juice and vanilla.
  • Use ¼ cup flour in a small bowl to lightly dust the blueberries, so they do not sink in the muffins when baking.
  • Stir into flour mixture just until moistened, then fold in blueberries.
  • Scoop into muffin cups, filling about ¾ of the cup to leave room for rising.
  • Cook in the baking oven for about 20 minutes or till a toothpick in the center comes out clean.
  • Let cool and serve.