Vegan Blueberry Lemon Poppy Seed Muffins

🥘 Ingredients

• extra-large lemon 2
• almond milk or other nondairy milk 0.33 cup
• all-purpose flour 27 tbsp
• almond flour 0.67 cup
• aluminum-free baking powder 2 tsp
• fine sea salt ¼ tsp
• coconut yogurt or vegan yogurt ½ cup
• pure maple syrup 0.67 cup
• large ripe banana 1
• refined coconut oil 2 tbsp
• pure vanilla extract 1 tsp
• poppy seeds 2 tbsp
• fresh blueberries 1 cup

1. 1

   Gather: extra-large lemon , almond milk or other nondairy milk , all-purpose flour , almond flour , aluminum-free baking powder , fine sea salt , coconut yogurt or vegan yogurt , pure maple syrup , large ripe banana , refined coconut oil , pure vanilla extract , poppy seeds , fresh blueberries .
2. 2

   Preheat the oven to 425°F / 220°C. Line a standard 12-cup muffin tin with liners. I recommend lightly oiling the muffin liners, as there’s very little oil in this recipe.
3. 3

   Zest the lemon(s) to get 1 tbsp of zest, and then juice to get 1/4 cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
4. 4

   In a large bowl, combine the 1 1/2 cup flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
5. 5

   Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
6. 6

   Toss together the blueberries with the extra 3 tbsp of flour.
7. 7

   Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
8. 8

   Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
9. 9

   Reduce the temperature to 350°F / 175°C and bake the muffins for 23-25 minutes , or until a toothpick inserted in the center comes out with just a few crumbs.
10. 10

    If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon.