Name: Dairy-free blueberry and lemon muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 300g self-raising flour; 1 tsp baking powder; 120g dairy-free margarin, softened; 120g caster sugar; 2 eggs; 1 tsp vanilla extract; 150ml plant-based milk (almond, oat, coconut(; zest and juice of 1 lemon; 150g blueberries - fresh or frozen; Icing sugar, to serve

Dairy-free blueberry and lemon muffins

20 Sep 2020

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

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

300g self-raising flour
1 tsp baking powder
120g dairy-free margarin, softened
120g caster sugar
2 eggs
1 tsp vanilla extract
150ml plant-based milk (almond, oat, coconut(
zest and juice of 1 lemon
150g blueberries - fresh or frozen
Icing sugar, to serve

Instructions

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).

https://cooktogether.com/recipe-items/dairy-free-blueberry-and-lemon-muffins/

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