Prep time: 10 minutes 

Cook time: 25 minutes 

Difficulty: Easy

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1. Preheat oven to 350 degrees. 
2. Blend together the Better Balance Sour Cream, almond milk, lemon juice, oil (or vegan butter), sugar and vanilla extract until smooth. 
3. Add in the flour, baking soda, salt, sugar, lemon zest and ginger. Whisk until almost combined. 
4. Gently fold in the blueberries then transfer to your pre-heated oven.
5. Bake for 30 minutes until golden brown. 
6. Let the muffins rest for 5 minutes before removing them from the pan to cool.

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• 1 cup Better Balance Sour Cream 
• ¼ cup vegetable oil or vegan butter, melted 
• 3 tbsp almond milk 
• 1 tsp vanilla extract
• ½ cup granulated sugar or coconut sugar 
• 1 tsp lemon juice
• 1 1/2 cups all-purpose flour 
• 2 1/2 tsp baking soda 
• ½ tsp salt 
• Zest of 1 lemon
• 1 tsp fresh or ground ginger  
• 1 ½  cups blueberries, frozen or fresh

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