Classic Vegan Blueberry Lemon Muffins

• 2 1/4 cups Flour
• 1 cup Almond Milk
• 2 tablespoons Almond Milk
• 1/2 cup Oil
• 3/4 cup Evaporated Cane Sugar
• 1/2 teaspoon Sea Salt
• 2 tablespoons Flax Meal mixed with 6 Tbsp Water
• 1 teaspoon Vanilla
• 2 teaspoons Baking Powder
• 1 1/2 cups Blueberries
• 2 teaspoons Lemon Zest

1. Combine the flour, sugar, salt, and baking powder in a bowl
2. Mix the flax meal with water and let sit for 5 minutes. Add the flax meal to the milk, zest, oil, and vanilla.
3. Pour the wet mix into the dry mix and stir just until combined. Add the blueberries, and mix gently.
4. Scoop into 12 lined muffin cups and bake at 350 F for 25-30 minutes, or until the tops spring back when lightly touched.

flour, almond milk, almond milk, oil, sugar, salt, water, vanilla, baking powder, blueberries, lemon zest

Taken from food52.com/recipes/37191-classic-vegan-blueberry-lemon-muffins (may not work)