Vegan Lemon Blueberry Muffins

35 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine white flour, whole wheat flour, and baking soda in a medium mixing bowl.
2. Combine sugar, lemon juice, coconut oil, and almond milk in a separate mixing bowl.
3. Slowly combine dry and wet ingredients together, being careful not to overmix.
4. Fold blueberries into mixture.
5. Place mixture in a greased muffin pan.
6. Bake at 400 for 15 minutes, or until a toothpick comes out clean.

1 hrs 37 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine white flour, whole wheat flour, and baking soda in a medium mixing bowl.
2. Combine sugar, lemon juice, coconut oil, and almond milk in a separate mixing bowl.
3. Slowly combine dry and wet ingredients together, being careful not to overmix.
4. Fold blueberries into mixture.
5. Place mixture in a greased muffin pan.
6. Bake at 400 for 15 minutes, or until a toothpick comes out clean.
7. Place muffins on a baking pan and flash freeze.
8. Divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Microwave for 30 seconds or until warm throughout.