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. And summer mode in Oregon always means fresh berries! One of the berries we always have to pick fresh from the farm is blueberries.
Our whole family just loves these sweet, snackable, healthy little berries! We make blueberry galettes and summer berry crostini with fresh summer blueberries. We also freeze a large amount of blueberries to enjoy throughout the year.
In fall and winter, I like to make a blackberry sauce that’s delicious with cooked chicken and pork.
Jump to:
🌟 Why you’ll love this recipe
One of the recipes that we’ve made time and time and time again: these delectable dairy-free lemon and blueberry muffins.
- They’re super easy to make.
- You can use fresh or frozen blueberries.
- You likely have most of the ingredients already on hand.
- These muffins freeze well.
- Muffins are great road trip pack-and-go snacks!
🍋 Ingredient notes
To make these dairy-free muffins, you’ll need:
- all-purpose flour
- baking powder
- salt
- ground cinnamon
- eggs
- granulated sugar
- almond milk
- melted coconut oil
- blueberries
Milk – To keep this recipe dairy-free, I use almondmilk. You can use buttermilk or whole milk if you would like.
Coconut oil – I use melted coconut oil instead of the more traditional vegetable or canola oil. But you can certainly use any of these options.
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
✅ Step-by-step 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.
🫐 Recipe FAQs
Honestly, I’ve used both and both bake up beautifully. You don’t need to thaw frozen blueberries, simply add them to the batter frozen. This allows them to stay juicy and firm while baking.
Allow the muffins to cool completely, then store in an airtight container at room temperature for up to 3 or 4 days.
🍽 Serving ideas
These dairy-free blueberry muffins with lemon are fresh, fruity, and citrusy. They’re the perfect treat for the whole family.
Even years later, my kids still gobble up these muffins happily. They’re perfect to pack for picnics, road trips, and to freeze for last-minute breakfasts or snacks in the future!
More muffin recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Dairy Free Blueberry Muffins with Lemon
Equipment
Ingredients
- 3 cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 eggs, at room temperature
- 1 cup granulated sugar
- ½ teaspoon fresh lemon zest
- 1 ½ teaspoons lemon juice
- 1 cup almond milk
- ½ cup melted and cooled coconut oil (see Notes below)
- 1 teaspoon vanilla extract
- 1 cup blueberries, plus a few more for adding to the tops if you desire
- sanding sugar for topping, optional
Instructions
- Preheat oven to 400°F 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.
- Scoop batter into each muffin slot about ¾ of the way full, leaving approximately ¼ of space at the top for the muffins to rise. Sprinkle sanding sugar on top of each muffin, and top each with an additional blueberry or two, if you wish.
- Bake at 400°F degrees for 5 minutes, then reduce heat to 375°F and continue baking for 20-25 minutes, just until the tops of the muffins are lightly golden and a toothpick inserted into the center of one muffin comes out clean. Cool for 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are fantastic! I’m dairy-free out of necessity – my body stopped liking it – so I really love finding great alternatives like this. Thank you!
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 :)
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.
I love the blueberry lemon combo. I also love cooking with coconut oil. I am totally going to make these!
Interesting! I like the idea of using coconut oil.
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 are delightful.
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!!!
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:)
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.
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.
I love the combination of lemon and blueberry. It’s a perfect blend. And those muffin liners – adorable!
Um, those muffin liners are perfect! And I love the extra touch of sprinkling the sanding sugar on top.
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 are yummy! And I like that they use my favorite fruit, blueberries!