Easy Lemon Blueberry Muffins
These blueberry lemon muffins are so tasty! I like to use Live G Free cake mix from Aldi’s. Its cheap and fast! Simply add a few extras and you have a decadent homemade taste!
What I love about this recipe is most the ingredients I keep on hand. I always have flax, soy free butter, vanilla, rice milk, and frozen blueberries on hand. Oh and powdered sugar for the glaze of course. I just grab some lemons and gf cake mix and for a fast Delicious dessert.
Ingredients
This recipe tastes great with using a gf cake mix. I prefer Live G Free cake mix from Aldi’s. I will usually pick up a couple boxes of these mixes at a time because they are so versatile with different recipes.
Additional ingredients include frozen or fresh blueberries, ground flax seed, soy free plant based butter, a fresh lemon, rice milk, and vanilla.
Steps
- Step 1: Preheat Oven to 325. Mix the flaxseed with warm water and let it sit for about 5 minutes to thicken a little.
- Step 2: Zest the lemon, you will need about a tablespoon for the icing. Squeeze the lemon and set the juice aside, you will need a tablespoon for the cake mix and a teaspoon for the icing.
- Step 3: Mix butter, flax egg, a tablespoon of lemon juice, vanilla and rice milk until well incorporated. Fold in 1/2 cup blueberries. Bake at 325 for 22-25 minutes. Let fully cool before glazing.
Lemon Glaze
Mix 1 cup of powdered sugar with 2 teaspoons of rice milk, one teaspoon fresh lemon juice, and a tablespoon of lemon zest. Mix until sugar is dissolved. If too thick add a few drops of rice milk or lemon juice to thin. Its important to add very little at a time so it does not become to thin. If it does become too thin just add additional powdered sugar to thicken.
Cool cupcake on cooling rack. Once cool drizzle lemon glaze over top.
These are so good! Lemon and blueberry are one of my favorite flavor combinations. The lemon brings out more sweetness in the blueberries and they look beautiful together at the same time.
Ingredients
Cupcake Mix
- 1 Box GF Cake Mix I use Live G Free cake mix from Aldi's
- 3/4 Cup Rice Milk
- 3 Tbs Ground Flax seed + 9 Tbs Water Mix water and Flax and let sit 5 minutes
- 1 Tbs Fresh Lemon Juice
- 1/2 Cup Butter Melted (soy free plant based)
Lemon Glaze
- 1 Cup Powdered Sugar
- 1 tsp Fresh Lemon juice
- 2 tsp Rice Milk
- 1 tbsp Lemon zest or the zest from one lemon
Instructions
Cupcakes
- Step 1: Preheat Oven to 325. Mix the flaxseed with warm water and let it sit for about 5 minutes to thicken a little.
- Step 2: Zest the lemon, you will need about a tablespoon for the icing. Squeeze the lemon and set the juice aside, you will need a tablespoon for the cake mix and a teaspoon for the icing.
- Step 3: Mix butter, flax egg, a tablespoon of lemon juice, vanilla and rice milk until well incorporated. Fold in 1/2 cup blueberries. Bake at 325 for 22-25 minutes. Let fully cool before glazing.
Lemon Glaze
- Mix 1 cup of powdered sugar with 2 teaspoons of rice milk, one teaspoon fresh lemon juice, and a tablespoon of lemon zest. Mix until sugar is dissolved. If too thick add a few drops of rice milk or lemon juice to thin. Its important to add very little at a time so it does not become to thin. If it does become too thin just add additional powdered sugar to thicken.