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!
Ingredients
- 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
Instructions
- 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.
Notes
This post is sponsored by Almond Breeze Almondmilk. All photos, recipes, and opinions are, as always, my own.
What’s your favorite muffin flavor?
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I love that you use coconut oil instead of canola oil. It is perfect for baking! Also, I’m trying (mostly) to not complain too much about the heat because its pretty amazing that these blueberries are in season so early. Thanks for sharing this recipe! Cheers :-)
These look fantastic! I’m dairy-free out of necessity – my body stopped liking it – so I really love finding great alternatives like this. Thank you!
I love the combination of lemon and blueberry. It’s a perfect blend. And those muffin liners – adorable!
These look yummy! And I like that they use my favorite fruit, blueberries!
Um, those muffin liners are perfect! And I love the extra touch of sprinkling the sanding sugar on top.
These sound delicious! I love the mixture of coconut oil and almond milk – added health benefits and flavor! And agree with Pech, those liners are fabulous!!!
Those look amazing. I love blueberries. Our family used to go to Maine in the summer and we picked blueberries. Mom kept several quarts frozen for use during the year.
Lemon and blueberries… the two just go hand in hand… plus i’m venturing dairy free, so this is a perfect recipe to have on hand and make a batch for snack/breakfast on the go! Love the combo together, and i’m looking forward to trying them :)
How much cinnamon?
To the optional sanding sugar/cinnamon topping? I’d start with just 1/4 teaspoon, but it depends on how much sugar you are using and also how much cinnamon you like. I keep a small jar of cinnamon sugar and the ratio for me is around 2 parts sugar to half part cinnamon.
Yum! Blueberries and lemon are ALWAYS good and I love those flavors in all baked good. Be it lemon bars with blueberries sprinkled on top, pavlova with blueberries and lemon zest, inside scones, these muffins, etc. Thank you for making me hungry. :)
Ooh, I’ve been on such a lemon kick this summer. These sound and look delightful.
Now you’ve reminded me why I love muffins so much! It’s been ages since I’ve baked, but this inspires me to get back to it. Blueberry is certainly a classic, but I also love bran muffins and oatmeal muffins.
Interesting! I like the idea of using coconut oil.
I love the blueberry lemon combo. I also love cooking with coconut oil. I am totally going to make these!
These look SO good (and super cute muffin liners, too!) I think I have all of these ingredients, too – I think this’ll be my weekend project :)
Hello, you say add flour, baking powder, salt and *cinnamon* but never indicated on your ingredients list how much cinnamon to use. Nice recipe but that should be corrected as to not cause any confusion! Thank you