Dairy Free Blueberry Muffins with Lemon

🌟 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

Lemon Blueberry Muffins recipe on UrbanBlissLife.com

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

Is it better to use fresh or frozen blueberries?

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.

What's the best way to store muffins?

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!

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