These Dairy Free Blueberry Muffins with lemon are fast, yummy comfort snacks. Love the sweet spring/summertime lemon zing.
The kids and I are in full summer mode here. Are you and your family, too?
Now that my kids are older (my daughter is eight and my son is 11 years old), I am fully enjoying that they are old enough to manage their days without me hovering by them or arranging their entire schedules. I love that summertime for them is about simply enjoying everyday life and building independence. They are filling these sunny days with a lot of slip ‘n slide sprinkler fun, water gun fights, and roaming the neighborhood with their friends, moving from our house to the next house to the next. I love it!
However, as a mom who works from home, it also means that I spend my summer days trying to juggle work and keep the house well stocked with enough food to ensure that everyone gets fed throughout the day: me, my husband, my kids, and all of the neighbors and neighborhood kids who drop by. Nobody enters my house without being offered something to eat!
No matter how high the temperatures get, I still always reach for comfort food: recipes that are full of our go-to favorite ingredients, and recipes that I can make in batches so the kids and their friends can just grab and go throughout the day if they get hungry.
Some of my fave year-round comfort food staples are muffins. Ever since the kids were wee toddlers, muffins have always been an easy and quick treat to make. Muffins ensure we have some snacks on hand for a few days. Plus, they freeze well. So if there happen to be any left overs, I can always freeze half a batch and save for later.
Dairy Free Blueberry Muffins with Lemon
One of our family favorites is the almighty classic blueberry muffin. And, it’s been so hot here, that blueberries are already becoming available at farm stands and some farmers markets. This Is at least a few weeks ahead of their normal schedule! I just love fresh blueberries, especially when combined with the bright citrus flavor of lemon.
I’ve been using the same recipe for over a decade. Ever since going dairy-free, I have been using almond milk in my baking whenever possible. I find it works with this recipe beautifully.
You can use buttermilk or whole milk if you would like. Whether or not you are dairy-free like me, I suggest trying this recipe with almond milk as I did. The Almond Breeze Almondmilk Original by Blue Diamond Almonds only has 60 calories per serving. It’s soy and lactose free, and tastes delicious on its own. It also has a nice slightly rich consistency to give muffins a slightly sweet, moist texture.
I also use melted coconut oil instead of vegetable or canola oil. But you can certainly use any of these options.
These Dairy Free Blueberry Muffins with lemon are fresh, fruity, citrusy, and a prefect treat for the whole family. My son promptly gobbled down two in a row straight from the oven. So I had to make sure I grabbed a few to photograph for this post before there were none left!
- 3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon fresh lemon zest
- 1 1/2 teaspoons lemon juice
- 1 cup Blue Diamond Almond Breeze Almondmilk Original
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- Sanding sugar for topping optional
- 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 just 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 very gentle here; it’s easy to crush the blueberries.
- Pour heaping tablespoons of batter into each muffin slot, filling just 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, just until the tops of the muffins are lightly golden.
- Cool for 10 minutes before serving.
This post is sponsored by Almond Breeze Almondmilk. All photos, recipes, and opinions are, as always, my own.