Dairy-Free Blueberry Muffins
Dear dairy. Regardless of whether or not you’re lactose intolerant, this blueberry muffin recipe will definitely satisfy your hankering for something sweet. One bite and you’ll be feeling blue… in a good way.
Ingredients
- 2 cup(s) blueberries
- 1 1/2 cup(s) all-purpose flour
- 1 tablespoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1/3 cup(s) light brown sugar
- 1/4 cup(s) sugars
- 1 tablespoon(s) sugar
- 2 teaspoon(s) fresh lemon juice
- 3/4 cup(s) unsweetened unflavored almond milk
- 2 organic eggs
- 2 1/2 tablespoon(s) canola oil
- 1/2 teaspoon(s) ground cinnamon
Instructions
- Preheat oven to 400 degrees and grease muffin cups or line them with cupcake liners.
- In a medium bowl, mix flour, baking powder, and salt.
- In another bowl, whisk together 1/4 cup of granulated sugar, brown sugar, fresh lemon juice, the almond milk, and canola oil.
- Pour wet mixture into the dry mixture and combine just enough to mix it together.
- Do not over mix.
- Fold in blueberries.
- In a small bowl, mix remaining sugar (1 tablespoon) and cinnamon.
- Pour batter into muffin tins, making sure your batter is even in all cups.
- Sprinkle sugar and cinnamon atop each muffin cup filled with batter.
- Bake for 18-22 mins.
- Let cool and serve.
- Store in airtight container.
Nutrition
Calories: 1691kcalCarbohydrates: 282.56gProtein: 34.79gFat: 50.62gSaturated Fat: 5.92gCholesterol: 372mgSodium: 1363.75mgFiber: 14.52gSugar: 125.6g
Tried this recipe?Let us know how it was!