Appetizer for 12

Lemon Blueberry Muffins with almond

Name: Lemon Blueberry Muffins with almond
Total time: 28 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups unsweetened vanilla almond milk + 1 tbsp lemon juice; 1 1/2 cups whole wheat flour; 1 cup all purpose flour; 1/2 cup organic cane sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; zest of 2 large lemons; 1/3 cup avocado oil or melted coconut oil; 1 tsp vanilla extract; 1/2 tsp lemon extract (optional); 1 heaping cup fresh or frozen blueberries

$0.81for 428 minServes 12

These lemon blueberry muffins stir together whole wheat flour, milk, oil, and berries before baking until puffed.

Photo: hummusapien.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Almond, 13 oz$0.05/oz typical	13 oz	$0.64Typical price
	Lemons and limes, 0.5$0.60 each typical	0.5	$0.30Typical price
	Berries, 0.25 oz$0.40/oz typical	0.25 oz	$0.14Typical price
Total for the servings shown		$2.43

Pantry staples you likely have

FlourSugar and brown sugarBaking powder and sodaSalt and pepperOlive and cooking oilCornstarch, vanilla, yeast, cocoa

Not included in the cost.

28 minstart to table
Easydifficulty
12servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Kid-friendly Budget Appetizers Snacks Back to school Summer

Typical price

$0.20 per serving$0.81 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 cups unsweetened vanilla almond milk + 1 tbsp lemon juice
1 1/2 cups whole wheat flour
1 cup all purpose flour
1/2 cup organic cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
zest of 2 large lemons
1/3 cup avocado oil or melted coconut oil
1 tsp vanilla extract
1/2 tsp lemon extract (optional)
1 heaping cup fresh or frozen blueberries

Steps

Heat the oven to 400 F and line a 12-cup muffin pan.
Stir the almond milk and lemon juice together and let them stand for 5 minutes.
Whisk the flours, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
Stir the milk mixture, oil, vanilla, and lemon extract into the dry ingredients until just combined.
Fold in the blueberries and divide the batter among the muffin cups.
Bake for 16 to 18 minutes, until the tops spring back when pressed.