Dairy-Free Classic Blueberry Muffins
Bursting with juicy blueberries and a hint of optional lemon zest, these Dairy-Free Classic Blueberry Muffins are a light and fluffy treat perfect for any occasion. Made with unsweetened almond milk and vegetable oil, this recipe is entirely dairy-free without compromising on flavor or texture, making it ideal for those with dietary restrictions or preferences. The muffins come together quickly with simple pantry staples and are ready in just 40 minutes, making them an excellent choice for a fuss-free breakfast or snack. Whether served warm straight from the oven or enjoyed the next day, these moist and tender muffins will delight your taste buds. Don't forget, they're equally freezer-friendly for meal prep!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 teaspoon Lemon zest (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups with oil.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and eggs together until the mixture is pale and fluffy.
Add the vegetable oil, almond milk, and vanilla extract to the sugar and egg mixture. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blueberries and lemon zest (if using) into the batter using a spatula, ensuring they are evenly distributed.
Divide the batter equally among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 375.7 g | 137% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 174.2 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 439 mg | 34% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
