Blueberry lemon muffins

Serves: 12
Prep: 10
Cook: 20

A zesty twist on the classic blueberry version, adding So Good Soy Regular milk to the mix makes these muffins extra moist!

Ingredients

  • 2 medium ripe bananas, mashed
  • 1 cup So Good Soy Regular Milk 
  • ¼ cup lemon juice
  • ½ tbsp lemon zest 
  • ¼ cup extra virgin olive oil 
  • 2 tsp vanilla extract 
  • 2 cups plain wholemeal flour 
  • ½ packed cup brown sugar 
  • 3 tsp baking powder
  • ¼ tsp sea salt 
  • 1½ cups fresh or frozen blueberries, plus more to add on top

Method

  1. Step 1

    Preheat oven to 180*C.

  2. Step 2

    Whisk together soy milk, lemon juice, lemon zest, olive oil and vanilla extract. Add bananas and mix until smooth

  3. Step 3

    Add flour, brown sugar, baking powder and sea salt and fold until just combined

  4. Step 4

    Fold in blueberries until just combined

  5. Step 5

    Divide batter into lined tins and bake for 20-25 minutes until golden and cooked through

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