Blueberry Lemon Muffins (Dairy Free)

Spring is here you guys. I don't know about you, but when spring arrives I want tulips on my counter and spring flavors in my kitchen. Asparagus, peas, lemon, fruit, blueberries. Yum!

Today I've got a recipe we make all the time and it fully embodies the spring flavors! They're a fabulous, healthier snack (bananas are the base!) and super easy and quick to make. Here we go.

Lemon Blueberry Muffins (Dairy Free)
Makes 12 muffins

2-3 over ripened bananas (I stash peeled over ripe ones in the freezer, just defrost before using)
1 tsp baking soda
5 tbsp melted, cooled vegan butter (I use smart balance sticks)
1/2 cup sugar
1/2 tsp salt
2 large eggs, beaten
1 tsp ground cinnamon
1 1/2 tsp vanilla
1 1/2 cups flour
1 tsp lemon zest
squeeze of lemon juice
1 cup fresh or frozen blueberries (I prefer frozen as they stay whole)

1. Pre-heat oven to 350 degrees. Prep your muffin pan - spray pan with oil or use cupcake liners. Makes 12 muffins.
2. Mash bananas in a mixing bowl until smooth (I like to mash with a whisk). Add baking soda and let sit for 2-3 minutes without stirring.
3. Whisk in melted butter.
4. Add sugar, salt, eggs, cinnamon, vanilla and whisk.
5. Add in flour and lemon zest and combine.
6. Gently stir in your blueberries and a fresh squeeze of lemon juice.
7. Scoop the batter into the muffin tin. Only fill to about 3/4 to the top.
8. Bake for 20-25 minutes or until golden brown on top and a toothpick comes out clean when testing.
9. Enjoy! Store in the fridge.