Lemon-Kissed Blueberry Muffins (Dairy-Free)

These Dairy-Free Blueberry Muffins with lemon are a quick, delightful treat, perfect for satisfying cravings. The sweet, tangy lemon zest adds a burst of spring/summertime flavor that elevates these muffins to a whole new level.

Summer is officially in full swing for my family, and in Oregon, that means an abundance of fresh berries! Blueberries are a staple we love to pick straight from the farm.

We adore these sweet, snackable, and nutritious little berries! We often whip up a delicious blueberry galette or some irresistible summer berry crostini using our freshly picked blueberries. We also make sure to freeze a generous supply of blueberries to enjoy their goodness throughout the year.

As the weather cools down in the fall and winter months, I enjoy crafting a flavorful blackberry sauce that complements cooked chicken and pork beautifully.

Why You’ll Absolutely Love These Dairy-Free Blueberry Muffins

If you’re searching for the perfect dairy-free muffin recipe, look no further! These delightful dairy-free lemon and blueberry muffins are a family favorite, and for good reason:

• Easy to Make: This recipe is straightforward and simple to follow, making it perfect for both beginner and experienced bakers.
• Versatile Berries: Whether you have fresh or frozen blueberries on hand, this recipe works perfectly with either.
• Pantry Staples: You likely already have most of the necessary ingredients in your pantry, saving you a trip to the grocery store.
• Freezer-Friendly: These muffins freeze exceptionally well, allowing you to enjoy them whenever a craving strikes.
• Perfect On-the-Go Snack: Muffins are the ideal travel companions, making them great snacks for road trips, picnics, or school lunches!

Ingredient Notes for the Best Blueberry Muffins

To create these scrumptious dairy-free muffins, you’ll need the following ingredients:

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon
• Eggs
• Granulated sugar
• Almond milk
• Melted coconut oil
• Fresh or frozen blueberries
• Lemon zest
• Lemon Juice

Milk: To maintain the dairy-free nature of this recipe, I opt for almond milk. However, feel free to substitute buttermilk or whole milk if you prefer.

Coconut Oil: I prefer using melted coconut oil as a healthier alternative to traditional vegetable or canola oil. But don’t hesitate to use either of those options if you don’t have coconut oil.

Find the precise ingredient measurements and detailed instructions in the printable recipe card located at the bottom of this post. In the meantime, here are some helpful tips to guide you through the recipe.

Step-by-Step Instructions for Baking Success

1. Preheat your oven to 375°F (190°C). Prepare your muffin tin by inserting muffin liners or greasing it with non-stick baking spray.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this dry mixture aside.
3. In a separate large bowl, whisk together the eggs and granulated sugar until the mixture is well blended and slightly lightened in color. Add the lemon zest and lemon juice, and whisk until thoroughly combined. Pour in the almond milk, melted coconut oil, and vanilla extract, and whisk until just blended.
4. Gradually add the wet mixture to the dry mixture, incorporating it in sections. Gently fold the wet ingredients into the dry ingredients each time until all of the dry flour mixture is completely blended. Be careful not to overmix the batter at this stage. You should end up with a thick, slightly lumpy batter.
5. Gently fold in the blueberries until they are somewhat evenly dispersed throughout the batter. Be very gentle during this step to avoid crushing the delicate blueberries.
6. Spoon heaping tablespoons of batter into each muffin slot, filling them almost to the top. If desired, sprinkle sanding sugar on top of each muffin for a touch of added sweetness and sparkle. For a more intense cinnamon flavor, you can also sprinkle a mix of sanding sugar and cinnamon on top.
7. Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the tops of the muffins are lightly golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the muffin tin for 10 minutes before serving.

Frequently Asked Questions About Blueberry Muffins

Delicious Serving Ideas

These dairy-free blueberry muffins with lemon are a delightful combination of fresh, fruity, and citrusy flavors. They make the perfect treat for the entire family to enjoy!

Even after all these years, my kids still eagerly devour these muffins. They are fantastic for packing in lunchboxes, bringing on picnics and road trips, and freezing for quick breakfasts or snacks down the road!

Explore More Muffin Recipes

Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Dairy-Free Blueberry Muffins with Lemon Recipe

5 from 5 votes

By

Marlynn Schotland

Prep Time:

15
mins

Cook Time:

25
mins

Total Time:

40
mins

Servings:

12
muffins

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Saved
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These muffins have a bright citrus flavor and each muffin is bursting with blueberries!

Equipment

• 12-cup Muffin Pan

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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 1/2 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:
276
kcal

,

Carbohydrates:
43
g

,

Protein:
4
g

,

Fat:
10
g

,

Saturated Fat:
8
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
1
g

,

Trans Fat:
1
g

,

Cholesterol:
27
mg

,

Sodium:
259
mg

,

Potassium:
55
mg

,

Fiber:
1
g

,

Sugar:
18
g

,

Vitamin A:
47
IU

,

Vitamin C:
1
mg

,

Calcium:
104
mg

,

Iron:
2
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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