Blueberry Lemon Muffins

Just because summer is coming to an end, doesn't mean the delicious summertime foods have to leave with it! I figured I'd bring you my favorite blueberry muffin recipe! Best part is, it's completely dairy and egg free, making it perfect snack to bring along for picnics or hikes while the weather is still nice!

Now something that I feel makes these muffins so delicious (but is completely optional) is the almond flour. I've noticed when adding some almond flour to my baking, it always makes the items more moist! If you're like me and want to make these muffins with the almond flour, but don't bake enough to spend the money on a full bag of it... just go to your local whole foods, sprouts, even Publix and get the amount you want in bulk! It's the perfect way to try this technique out, without spending $10 on a bag you may not use again. 

Yields: 12 muffins       Prep time: 5 minutes        Cook time: 25 minutes

Ingredients:

• 1.5 c. all purpose flour
• 1/2 c. almond flour
• 2 tsp baking powder
• 1/4 c. light brown sugar
• 1/4 c. agave (could also substitute honey or maple syrup, though i feel maple syrup can be a little overpowering) 
• 1 banana - mashed
• 1 c. blueberries ( I used half frozen and half fresh- but that is absolutely not necessary)
• 1 c. vanilla dairy free yogurt (I used the So Delicious unsweetened vanilla)
• 1/4 c. vanilla almond milk (any dairy free milk will do)
• 1 lemon (for zest)

Optional:

I made a glaze to top my muffins, but they are great by themselves. The glaze is optional. I used the following recipe for the glaze:

• 1/2 c. vanilla dairy free yogurt
• 1/2 c. powdered sugar
• the juice of 1/2 a lemon 

I mixed all of this up until the powdered sugar was smooth and thickened up. I set it in the fridge until the muffins finished cooking and cooling.

Instructions:

1.  Preheat the oven to 350º F
2. In a  large bowl combine all of the dry muffin ingredients. 
3. In a separate bowl, mash your banana with a fork until no visible clumps remain. to the mashed banana add the agave, yogurt, and milk. Stir well.
4. Add the wet ingredients, into the large bowl with your dry ingredients, whisk together well until smooth.
5. Grate the lemon zest directly into the bowl. (Using the whole lemon)
6. Gently fold in the blueberries to the muffin batter using a spatula. 
7. Pour batter into non-stick muffin pan, or muffin pan with cupcake liner. aproximately 1/4 c. of batter per muffin. 
8. Bake for 28 minutes
9. Check that they are fully done with a knife or toothpick before taking muffins out to cool
10. Once cooled, top with more lemon zest, and blueberries. (Also the glaze if desired)
11. ENJOY!