The best and moist dairy-free lemon blueberry muffins recipe that easy to make, perfect for breakfast, lunch box or snack times.
Easy Dairy Free Lemon Blueberry Muffins
The best thing with summer is berry season. My family enjoys these fruits for snacking, and I love to add it to my cooking recipes from smoothies, salad, ice cream or popsicles to baked goods. Lots of choices to incorporate berries into cooking.
Related: Blueberry Zucchini Cake, this is a quick and easy lemon flavor sheet cake with the hidden veggies on it.
One of my favorite ones is pairing blueberry with lemon. The taste compliments each other without overwhelming one another. Here I make Blueberry Lemon Muffins, it is packed with blueberries and dairy-free. But the recipe is easily adjustable if you are okay with dairy. The muffin is soft, tender and zesty lemon flavor.
- 1/2 cup canola oil
- 2 egg
- 1 cup dairy-free milk I use So Delicious coconut milk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup sugar
- 2 cup unbleached all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 1/2 cup blueberry
Preheat oven to 375 °F, line the muffin tin with the muffin cup
In one bowl, mix dry ingredients.
In another bowl, beat the egg and sugar until light.
Add oil, vanilla extract, lemon extract, lemon juice, lemon zest, mix it well.
Add milk and mix it well.
Pour the wet ingredients into the dry mix.
Mix it with the spatula until it just combined (no need over mixed). Fold in 2 cup blueberries.
Fill up the muffin cup about 3/4 full. Put the rest of blueberries for the topping.
Bake it in the oven for 20-25 minutes, or until the toothpick comes out clean.
- I use dairy-free milk for the recipe, feel free to use any milk you like.
- I use canola because it is a neutral oil.
The muffins will stay fresh on the covered container in the room temperature up to 5 days. You can also freeze it to enjoy it later, let it thaw completely in room temperature or reheat it in a microwave on high for 30 seconds, or wrap the muffins with foil on 350 °F for 10 minutes in the oven.
When blueberry is out of season and costs more like during winter, then I use frozen blueberries. You don’t need to thaw it if you are using the frozen berries.
Try these muffins too:
- Fluffy Banana Muffins
The best and not too sweet banana muffin for breakfast or snack.
- Flax Seed Chocolate Chip Muffins
Easy chocolate chip muffins without egg. Use the milled flax seed to substitute the egg. Dairy-free, egg-free, nut-free.
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