Vegan Blueberry Lemon Poppy Seed Muffins

Scaled for 12 portions · 9 steps

1extra-large lemon, (or 2 small lemons)0.33 cupalmond milk or other non-dairy milk1.5 cup(~180g) all-purpose flour* + 3 extra tablespoons**0.67 cup(~75g) almond flour or meal2 tspaluminum-free baking powder0.25 tspfine sea salt0.5 cupcoconut yogurt or other non-dairy yogurt***0.67 cuppure maple syrup1large ripe banana, (mashed)2 tbsprefined coconut oil, (melted (or a neutral oil of choice))1 tsppure vanilla extract2 tbsppoppy seeds1 cupfresh blueberries—For serving (lemon zest and Lemon Icing (below))1 cuporganic powdered sugar1–2 tbspalmond milk or other nondairy milk—Juice of 1/2 lemon

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