INGREDIENTS

• cooking oil spray – avocado, olive, canola, coconut or grapeseed
• 3/4 cup Unsweetened soy milk or almond milk
• 2 tsp Apple cider vinegar
• 2 cups  All-purpose flour – divided
• 1 tbsp  All-purpose flour – divided
• 2 tsp Baking powder
• 1 1/2 cup Fresh organic blueberries
• 1 cup Organic cane sugar   – turbinado-style sugar also works
• 1/4 cup Coconut oil – melted
• 1/4 cup Unsweetened applesauce
• 1 tsp  lemon zest -zest lemon before juicing
• 1 tbsp Fresh lemon juice
• 1 tsp Vanilla extract

DIRECTIONS

• Preheat oven: Preheat oven to 375°F and let it heat for at least 15 minutes.
• Prepare pan: Spray a muffin/cupcake pan generously with nonstick cooking spray, it’s recommended not to use muffin liners.
• Make milk mixture: In a medium bowl, mix together soy/almond milk and apple cider vinegar. Let sit for 5 minutes until it curdles.
• Prepare dry ingredients: In a large bowl, mix 2 cups of flour and baking powder.
• Coat blueberries: Rinse the blueberries and transfer to a small bowl. Coat with 1 tablespoon of flour and set aside.
• Make wet mixture: In the medium bowl, add sugar, coconut oil, applesauce, lemon zest, lemon juice, add the myfruit smuthe boost and vanilla. Stir to combine.
• Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until just barely combined.
• Fold in blueberries: Fold in the coated blueberries into the batter.
• Pour batter: Pour the batter into each muffin liner, filling to the top.
• Bake and cool: Bake at 375°F for 25-28 minutes until a toothpick inserted in the center comes out clean. Leave in the muffin tin for 2-3 minutes, then transfer to a cooling rack. Store in an airtight container for several days.