- 3 c flour
- 1 c sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- zest from 1 lemon
- 1/2 c oil
- 2 egg
- 1/2 cup fresh squeezed lemon juice (2 squeezed lemons)
- 1/4 c water (use more if you don’t have 1/2 c lemon juice)
Add and carefully stir in blueberries-6 oz or 1 cup (frozen or fresh)
- 1/2 c sugar
- zest of 1 lemon
- 2 T dairy-free margarine
- 2 T flour
Line muffin tins with muffin papers or spray with non-stick spray. Fill muffin tins 1/2 to 2/3 full. Sprinkle with crumb topping.
Bake at 400 degrees for 18 minutes for muffins.
25 minutes if you cook it in a greased 9×13 instead of muffin tins.