Vegan Lemon Poppy Blueberry Muffins

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

Lemon Zest

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.

 

Enjoy!

 

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