Vegan Lemon Glazed Blueberry Protein Muffins

Directions

1. Preheat oven to 180º(350F).

2. Place non-dairy milk and apple cider vinegar in a cup. Stir and set aside.

3. In a large bowl, mix together all the dry ingredients.

4. In a smaller bowl, whisk together all the wet ingredients. Add in the milk mixture

5. Add the wet ingredients to the dry ones and mix together until just combined.

6. Add the blueberries.

7. Equally divide the mixture into silicone muffin moulds or lined muffin tins. Bake for 25 minutes or until skewer comes out clean. Place on a wire rack to cool.

8. While muffins are baking, place all ingredients for frosting into a bowl & whisk until smooth. Should be drippy.

9. Let muffins cool before frosting. To frost, simply dip them upside down into the bowl. Enjoy!