Ingredients
Instructions
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1.
Preheat oven to 375 F and line a muffin pan with parchment paper liners. I always use parchment paper liners, they keep muffins from sticking to the paper
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2.
In a medium bowl, combine dry ingredients
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3.
In a large bowl whisk together milk, maple syrup, oil, eggs, vanilla, lemon juice and lemon zest. Add to dry ingredients and mix to combine. Gently stir in carrots and blueberries
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4.
Pour batter into prepared muffin pan and bake for 35 minutes until golden and firm to touch
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