These Dairy Free Blueberry Muffins with lemon are fast, yummy comfort snacks. Love the sweet spring/summertime lemon zing.
The kids and We are in full summer mode here. And summer mode in Oregon always means fresh berries! One of the berries we always have to pick fresh from the farm is blueberries.
Our whole family simply loves these sweet, snackable, healthy little berries! We make blueberry galettes and summer berry crostini with fresh summer blueberries. We also freeze a large amount of blueberries to enjoy throughout the year.
In fall and winter, We like to make a blackberry sauce that's tasty with cooked chicken and pork.
[feast_advanced_jump_to]🌟 Why you'll love this recipe
One of the recipes that we've made time and time and time again: these delectable dairy-free lemon and blueberry muffins.
- They're super simple to make.
- You can use fresh or frozen blueberries.
- You likely have most of the ingredients already on hand.
- These muffins freeze well.
- Muffins are great road trip pack-and-go snacks!
🍋 Ingredient notes
To make these dairy-free muffins, you'll need:
- all-purpose flour
- baking powder
- salt
- ground cinnamon
- eggs
- granulated sugar
- almond milk
- melted coconut oil
- blueberries
Milk – To keep this recipe dairy-free, We use almondmilk. You can use buttermilk or whole milk if you would like.
Coconut oil– We use melted coconut oil instead of the more traditional vegetable or canola oil. But you can certainly use any of these options.
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
✅ Step-by-step instructions
- Preheat oven to 375° 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 simply 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 quite gentle here; it's simple to crush the blueberries.
- Pour heaping tablespoons of batter into each muffin slot, filling simply to the top. Sprinkle sanding sugar on top of each muffin if you wish. You can also sprinkle a mix of sanding sugar and cinnamon if you like more cinnamon flavor in your muffins.
- Bake at 375° degrees for 25-30 minutes, simply until the tops of the muffins are lightly golden. Cool for 10 minutes before serving.
🫐 Recipe FAQs
Is it better to use fresh or frozen blueberries?Honestly, We've used both and both bake up beautifully. You don't need to thaw frozen blueberries, simply add them to the batter frozen. This allows them to stay juicy and firm while baking.
What's the best way to store muffins?Allow the muffins to cool completely, then store in an airtight container at room temperature for up to 3 or 4 days.
🍽 Serving ideas
These dairy-free blueberry muffins with lemon are fresh, fruity, and citrusy. They're the perfect treat for the whole family.
Even years later, the kids still gobble up these muffins happily. They're perfect to pack for picnics, road trips, and to freeze for last-minute breakfasts or snacks in the future!
More muffin recipes
- Best Chocolate Chip Muffins
Apple Cinnamon Streusel Muffins- Double Berry Chocolate Chip Muffins
- Pumpkin Cream Cheese Muffins
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Dairy Free Blueberry Muffins with Lemon
By Marlynn Schotland Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 12 muffins These muffins have a bright citrus flavor and each muffin is bursting with blueberries!Equipment
- 12-cup Muffin Pan
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 simply 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 quite gentle here; it's simple 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, simply 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 mgNutrition information is automatically calculated, so should only be used as an approximation.