1 Cup of Cashew Milk
3.5 Tablespoons of Lemon Juice
1 Cup of Fresh Blueberries
1/4 Cup of Unsweetened Applesauce
1/4 Cup of Sunflower Oil
2 Cups of Unbleached Flour
3/4 Cup of Raw Cane Sugar
2.5 Tablespoons of Poppy Seeds
1 Tablespoon of Baking Powder
1/4 Teaspoon of Pink Himalayan Salt
Preheat oven to 375.
Lightly grease a 24 cups mini muffin tin. In a medium size bowl mix together the milk and lemon juice; set aside for about 5 minutes. After that stir in applesauce, oil and lemon zest.
In a large bowl, whisk together the dry ingredients & blueberries. Pour the wet ingredients into the flour mix and stir until just combined. Do not over mix.
Bake for about 20 – 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Sprinkle sugar over muffin tops to create some crunch.