Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180°C.
  2. In a mixing bowl, sift the flour and baking powder together.
  3. 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.
  4. Add the flour, lemon zest and baking powder. Stir gently until just combined – don’t overmix!
  5. Finally, fold in the blueberries.
  6. Spoon the batter mix into silicon muffin cases or a lined muffin tin).
  7. Bake for approx.25 minutes until golden.
  8. Cool on a wire-rack, then dust with some icing sugar just before serving (if liked).