Dairy Free Blueberry Muffins with Lemon
These muffins have a bright citrus flavor and each muffin is bursting with blueberries!
Servings 12 muffins
Calories 276kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 eggs, at room temperature
- 1 cup granulated sugar
- ½ teaspoon fresh lemon zest
- 1 ½ teaspoons lemon juice
- 1 cup almond milk
- ½ cup melted and cooled coconut oil (see Notes below)
- 1 teaspoon vanilla extract
- 1 cup blueberries, plus a few more for adding to the tops if you desire
- sanding sugar for topping optional
Instructions
- Preheat oven to 400°F degrees. Place muffin liners in muffin tin or spray tin with non-stick baking spray.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In another large bowl, whisk together eggs and sugar until well blended. Add lemon zest and lemon juice and whisk until blended. Add milk, coconut oil, and vanilla and whisk until just blended.
- Slowly add wet mixture to dry mixture in sections, gently folding the wet mixture into the dry mixture each time, until all of the dry flour mixture is completely blended. You'll end up with a thick, slightly lumpy batter. It's important not to overmix ingredients at this stage.
- Then, gently add blueberries and fold into the mixture until somewhat evenly dispersed. Be very gentle here; it's easy to crush the blueberries.
- Scoop batter into each muffin slot about ¾ of the way full, leaving approximately ¼ of space at the top for the muffins to rise. Sprinkle sanding sugar on top of each muffin, and top each with an additional blueberry or two, if you wish.
- Bake at 400°F degrees for 5 minutes, then reduce heat to 375°F and continue baking for 20-25 minutes, just until the tops of the muffins are lightly golden and a toothpick inserted into the center of one muffin comes out clean. Cool for 10 minutes before serving.
Notes
Measuring the coconut oil: the ½ cup measurement for coconut oil is the amount you should have of melted coconut oil.
Storage: Keep in an airtight container at room temperature for up to five days. You can also freeze in an airtight container for up to three months.
Nutrition
Calories: 276kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 259mg | Potassium: 55mg | Fiber: 1g | Sugar: 18g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg