Dairy-Free Lemon Blueberry Muffins

Muffins:

• 3 c flour
• 1 c sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• zest from 1 lemon

Mix

• 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)

Mix

Add and carefully stir in blueberries-6 oz or 1 cup (frozen or fresh)

Crumb Topping:

MIx together

• 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.

30 minutes if you cook it in a greased 9×13 instead of muffin tins. 

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