Preparation Time: 15 minutes
Baking Time: 22-25 minutes
Total Time: 37-40 minutes
Yields: 12 muffins

DIRECTIONS

1. Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with melted vegan butter.

2. In a medium bowl, combine the gluten-free flour, baking soda, salt, and lemon zest.

3. In a separate bowl, mix together the monk fruit sweetener, vanilla almond milk, melted coconut oil, vanilla extract, and apple cider vinegar. Stir until well combined.

4. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.

5. Gently fold in the blueberries using a rubber spatula.

6. Fill each muffin cup about 2/3 full with the batter.

7. Bake for about 22-25 minutes, or until the muffins are golden on top and spring back when lightly touched. You can also test for doneness by inserting a toothpick into the center of a muffin—it should come out clean.

8. Remove the muffin tin from the oven and let the muffins cool in the tin for 5-10 minutes. Then, transfer them to a wire rack to cool completely.

9. Once cooled, the blueberry muffins are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to 3 days.

Note: Feel free to adjust the sweetness by adding more or less sweetener according to your taste preference. You can also add a sprinkle of sugar on top of the muffins before baking for a crunchy topping, if desired.