Go Back
5 from 10 votes
The best and moist dairy-free lemon blueberry muffins recipe that easy to make, perfect for breakfast, lunch box or snack times.
Print
Lemon Blueberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
The best and moist dairy-free lemon blueberry muffins recipe that easy to make, perfect for breakfast, lunch box or snack times.
Course: Dessert
Cuisine: American
Servings: 18 regular size muffins
Author: Ina Wrobel
Ingredients
Wet Ingredients
  • 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
Dry Ingredients
  • 1 cup sugar
  • 2 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cup blueberry
Instructions
  1. Preheat oven to 375 °F, line the muffin tin with the muffin cup

  2. In one bowl, mix dry ingredients.

  3. In another bowl, beat the egg and sugar until light.
  4. Add oil, vanilla extract, lemon extract, lemon juice, lemon zest, mix it well.
  5. Add milk and mix it well.
  6. Pour the wet ingredients into the dry mix.

  7. Mix it with the spatula until it just combined (no need over mixed). Fold in 2 cup blueberries.

  8. Fill up the muffin cup about 3/4 full. Put the rest of blueberries for the topping.
  9. Bake it in the oven for 20-25 minutes, or until the toothpick comes out clean.
Recipe Notes
  • 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.

 

Do you make this Lemon Blueberry Muffins, write a comment, rate it and take a picture of your delicious salad, hashtag #craftyforhome or you can tag @craftyforhome on Instagram.