Soy and Lactose Free Blueberry Muffins
Indulge in the perfect balance of sweetness and health with these Soy and Lactose Free Blueberry Muffins, a delightful treat for those with dietary restrictions or anyone seeking a dairy-free option. Packed with juicy blueberries and subtly spiced with a hint of optional cinnamon, these muffins are incredibly soft, moist, and flavorful. Made with almond milk and neutral vegetable oil, they’re free from soy and lactose without compromising on taste or texture. Whether you're whipping them up for a weekend breakfast or a wholesome snack on the go, these 12 bakery-style muffins come together in just 35 minutes. Tossed with a touch of flour to keep the blueberries evenly distributed, these muffins bake to perfection with golden tops and bursts of fruity goodness in every bite. Ideal for dairy-free households and an excellent option for those with soy sensitivities, these muffins are sure to become a beloved addition to your recipe rotation.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon (optional)
- 0.75 cups Unsweetened almond milk (or any soy-free, dairy-free milk alternative)
- 0.25 cups Neutral vegetable oil (e.g., sunflower or canola oil)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoons All-purpose flour (for dusting blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). Set aside.
In a large bowl, combine the almond milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can make the muffins dense.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter, being careful not to crush them.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve the muffins warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 173.6 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 454 mg | 35% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 709 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.
