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!
We are fortunate to live close to so many wonderful farms near Portland, Oregon. Berry picking is at least a once-a-summer ritual that we just love. Not only is it such a fun family activity, but we also get to enjoy the freshest, yummiest berries in season!
One of the berries we always, 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.
One of the recipes that we've made time and time and time again: these delectable dairy-free blueberry muffins with hints of luscious lemon. They're SO easy to make, and so delicious!
Dairy free blueberry muffins with lemon
Ever since the kids were wee toddlers, muffins have always been an easy and quick treat to make. Muffins ensure we have some snacks on hand for a few days.
Plus, muffins freeze well. So if there happen to be any leftovers, I can always freeze half a batch and save for later!
I've been using this same recipe for over a decade. Ever since going dairy-free, I have been using almond milk in my baking whenever possible. I find it works with this recipe beautifully.
Ingredients for lemon blueberry muffins
To make these dairy-free muffins, you'll need:
- all-purpose flour
- baking powder
- ground cinnamon
- granulated sugar
- almond milk
- melted coconut oil
You can use buttermilk or whole milk if you would like. Whether or not you are dairy-free like me, I suggest trying this recipe with almond milk as I did.
I also use melted coconut oil instead of vegetable or canola oil. But you can certainly use any of these options.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
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
- Our Best Chocolate Chip Muffins
- Pumpkin Cream Cheese Muffins
- Double Berry Chocolate Chip Muffins
- Healthy Apple Cinnamon Muffins (with carrots and zucchini!)
- 3 cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 eggs at room temperature
- 1 cup granulated sugar
- ¼ teaspoon fresh lemon zest
- 1 ½ teaspoons lemon juice
- 1 cup almond milk
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- sanding sugar for topping optional
- 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.