Blueberry lemon muffins

  • Skill Easy
  • Prep time 10 mins
  • Cook time 20 mins
  • Servings 12

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. Preheat oven to 180*C.
  2. Whisk together soy milk, lemon juice, lemon zest, olive oil and vanilla extract. Add bananas and mix until smooth
  3. Add flour, brown sugar, baking powder and sea salt and fold until just combined
  4. Fold in blueberries until just combined
  5. Divide batter into lined tins and bake for 20-25 minutes until golden and cooked through
  • Per Serve
  • Energy (kJ)
    780
  • (Cal)
    187
  • Protein (g)
    4
  • Fat (g)
    6
  • Saturated Fat (g)
    0.9
  • Carbohydrate (g)
    27
  • Sugars (g)
    12
  • Dietary Fibre (g)
    4.0
  • Sodium (mg)
    136
  • Potassium (mg)
    307
  • Calcium (mg)
    55
  • Iron (mg)
    1.0