Blueberry Ginger Muffins
Ingredients
1 1/4 cups Unsweetened Almond Milk
1 tsp Lemon Juice
11 ozs Unbleached All Purpose Flour
3/4 cup Coconut Sugar
2 tsps Baking Powder
1/4 tsp Sea Salt
1/2 tsp Ground Ginger
1/3 cup Coconut Oil (melted)
1 tsp Vanilla Extract
1 1/2 cups Blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a small bowl, combine almond milk and lemon juice; set aside for 5 minutes to curdle.
In a large bowl, whisk together flour, coconut sugar, baking powder, sea salt, and ground ginger.
Stir melted coconut oil and vanilla extract into the almond milk mixture, then pour into the dry ingredients and mix until just combined.
Gently fold in the fresh blueberries.
Portion batter into the muffin cups and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
