Dairy-free blueberry and lemon muffins
These dairy- free blueberry and lemon muffins are super easy to make. They are ideal for breakfast, brunch, afternoon tea, picnic or kids’ parties. For a diet version use 50g of Stevia instead of sugar – for a gluten-free version use your favourite flour mix.
Ingredients
Method
- Preheat the oven to 180°C.
- In a mixing bowl, sift the flour and baking powder together.
- In another bowl, cream the margarine and sugar together until light and fluffy, then add the eggs, one at a time. Combine well. Gently mix in the milk, vanilla and lemon juice.
- Add the flour, lemon zest and baking powder. Stir gently until just combined – don’t overmix!
- Finally, fold in the blueberries.
- Spoon the batter mix into silicon muffin cases or a lined muffin tin).
- Bake for approx.25 minutes until golden.
- Cool on a wire-rack, then dust with some icing sugar just before serving (if liked).