Dairy-Free Mixed Berry Muffins
Bursting with juicy berries and a hint of citrusy brightness, these Dairy-Free Mixed Berry Muffins are a wholesome treat perfect for breakfast, brunch, or an anytime snack. Made with unsweetened almond milk and a touch of vanilla, these crowd-pleasing muffins are as moist and fluffy as their traditional counterparts, but entirely dairy-free. The recipe combines the sweetness of mixed berries—whether fresh or frozen—with the zesty aroma of fresh lemon zest for a flavor profile that's light, tangy, and irresistibly delicious. With just 15 minutes of prep time and simple pantry-friendly ingredients, this recipe is quick, easy, and beginner-friendly. Perfectly portable and great for meal prep, these muffins are sure to satisfy both kids and adults alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1.5 cups Mixed berries (fresh or frozen)
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the almond milk, vegetable oil, vanilla extract, and egg. Whisk until well combined and smooth.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, being careful not to overmix. The batter will be slightly lumpy.
Fold in the mixed berries and lemon zest gently, ensuring even distribution without crushing the berries.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring 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 |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 390.4 g | 142% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 186.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 563 mg | 43% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 894 mg | 19% | |
*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.
