Dairy-Free Lemon Blueberry Muffins
Bursting with tangy citrus flavor and sweet, juicy blueberries, these Dairy-Free Lemon Blueberry Muffins are the perfect treat for breakfast, brunch, or an on-the-go snack. Made with almond milk and coconut oil, this recipe is completely dairy-free without compromising on taste or texture. The muffins are light, fluffy, and beautifully balanced with the brightness of fresh lemon zest and the sweetness of plump blueberries in every bite. Quick and easy to make, with just 15 minutes of prep time, they're baked to golden perfection in under half an hour. Ideal for those with dietary preferences or anyone seeking a fresh twist on a classic, these muffins are sure to become a household favorite. Perfectly portable and great for meal prep, enjoy them warm from the oven or stored as a delightful grab-and-go option for busy days!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup almond milk
- 0.5 cup coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1.5 cups fresh blueberries
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it lightly with coconut oil.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, mix the almond milk, melted coconut oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined. Be careful not to overmix.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 396.6 g | 144% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 191.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 528 mg | 41% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 725 mg | 15% | |
*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.
