• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Urban Bliss Life logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • contact
  • shop
  • cookbooks
  • cooking classes
  • resources
  • Home
  • Recipes
    • 30-Minute Meals
    • Air Fryer Recipes
    • Appetizer Recipes
    • Asian recipes
    • Bread Recipes
    • Breakfast Recipes
    • Cookie Recipes
    • Dairy-free Recipes
    • Dessert Recipes
    • Entertaining Recipes
    • Filipino Recipes
    • Gluten-Free Recipes
    • Healthy Recipes
    • Holiday Recipes
    • Instant Pot Recipes
    • 5 Ingredients
    • Kid-Friendly Recipes
    • Main Dish Recipes
    • Make-Ahead Recipes
    • Pasta Recipes
    • Salad Recipes
    • Side Dishes
    • Slow Cooker Recipes
    • Snack Recipes
    • Soup Recipes
    • Seafood Recipes
    • Vegan Recipes
    • Vegetarian Recipes
    • Cocktail Recipes
    • Dog Treats
  • Wine
    • Oregon Wine Guide
    • Washington Wine
    • California Wine
    • Food and Wine Pairing
    • Wine Country
    • Wine Tips & Wine Pairings
  • Travel
    • Europe
      • Greece
      • Ireland
      • Italy
      • Liechtenstein
      • The Netherlands
      • Switzerland
      • The UK (United Kingdom)
    • Canada
    • USA travel
      • California
      • Colorado
      • Hawaii
      • Idaho
      • Montana
      • Nevada
      • New Mexico
      • New York
      • Oregon Travel Ideas
      • Utah
      • Washington
      • New Orleans
    • Travel Gear
    • Japan
    • Travel Tips
    • Hotels
    • Family Travel
  • Restaurants
  • About
    • Work With Urban Bliss Life
    • Press
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Fall Recipes
  • All Recipes
  • Cookbooks
  • About
  • Work With Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Urban Bliss Life » All Recipes » Breakfast Recipes » Dairy Free Blueberry Muffins with Lemon

    Published: June 19, 2015 / Updated: July 12, 2020 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Dairy Free Blueberry Muffins with Lemon

    17 shares
    Jump to Recipe Print Recipe
    Dairy Free Blueberry Muffins
    Dairy Free Blueberry Muffins

    These Dairy Free Blueberry Muffins with lemon are fast, yummy comfort snacks. Love the sweet spring/summertime lemon zing.

    lemon blueberry muffins that are dairy-free

    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
    • 🍋 Ingredient notes
    • ✅ Step-by-step instructions
    • 🫐 Recipe FAQs
    • 🍽 Serving ideas
    • More muffin recipes
    • 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

    Lemon Blueberry Muffins

    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
    1. Preheat oven to 375° degrees. Place muffin liners in muffin tin or spray tin with non-stick baking spray.
    2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
    3. 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.
    4. 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.
    5. Then, gently add blueberries and fold into the mixture until somewhat evenly dispersed. Be very gentle here; it's easy to crush the blueberries.
    6. 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.
    7. 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!

    More muffin recipes

    • Best Chocolate Chip Muffins
    • Apple Cinnamon Streusel Muffins
    • Double Berry Chocolate Chip Muffins
    • Pumpkin Cream Cheese Muffins

    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!

    lemon blueberry muffins that are dairy-free

    Dairy Free Blueberry Muffins with Lemon

    5 from 5 votes
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Recipe by Marlynn Schotland
    These muffins have a bright citrus flavor and each muffin is bursting with blueberries!
    Servings: 12 muffins
    Calories: 276kcal
    PRINT PIN RATE

    Equipment

    • 12-cup Muffin Pan

    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
    • 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

    Instructions

    • Preheat oven to 375°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.
    • 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°F degrees for 25-30 minutes, just until the tops of the muffins are lightly golden. Cool for 10 minutes before serving.

    Notes

    Measuring the coconut oil: the ½ cup measurement for coconut oil is the amount you should have of melted coconut oil.
    Storage: Keep in an airtight container at room temperature for up to five days. You can also freeze in an airtight container for up to three months.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 276kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 259mg | Potassium: 55mg | Fiber: 1g | Sugar: 18g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    « Portland Penny Diner [CLOSED]
    H3 Wines: Summer Sippers & BBQ Reds »
    17 shares

    Get recipes, travel tips, deals and more delivered to your inbox!

      Reader Interactions

      Comments

      1. Cailin says

        June 19, 2016 at 6:52 am

        5 stars
        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!

        Reply
      2. Chrisy @ Homemade Hooplah says

        June 20, 2015 at 7:47 am

        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 :)

        Reply
      3. Kristen says

        June 19, 2015 at 7:40 pm

        I love the blueberry lemon combo. I also love cooking with coconut oil. I am totally going to make these!

        Reply
      4. Ali says

        June 19, 2015 at 6:43 pm

        Interesting! I like the idea of using coconut oil.

        Reply
      5. Rachel says

        June 19, 2015 at 8:57 pm

        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.

        Reply
      6. Bonnie says

        June 19, 2015 at 3:10 pm

        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. :)

        Reply
      7. Amy says

        June 19, 2015 at 3:30 pm

        5 stars
        Ooh, I've been on such a lemon kick this summer. These are delightful.

        Reply
      8. Bill Volckening says

        June 19, 2015 at 11:13 am

        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.

        Reply
      9. Erin says

        June 19, 2015 at 10:53 am

        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!!!

        Reply
      10. Kaitie @ Fuchsia Freezer says

        June 19, 2015 at 11:40 am

        5 stars
        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:)

        Reply
        • Kerry says

          March 19, 2019 at 8:51 pm

          How much cinnamon?

        • Marlynn Jayme Schotland says

          March 20, 2019 at 11:46 am

          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.

      11. Robin Follette says

        June 19, 2015 at 7:02 am

        I love the combination of lemon and blueberry. It's a perfect blend. And those muffin liners - adorable!

        Reply
      12. Pech says

        June 19, 2015 at 9:49 am

        Um, those muffin liners are perfect! And I love the extra touch of sprinkling the sanding sugar on top.

        Reply
      13. Danielle says

        June 19, 2015 at 8:15 am

        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 :-)

        Reply
      14. Barbara says

        June 19, 2015 at 8:01 am

        5 stars
        These are yummy! And I like that they use my favorite fruit, blueberries!

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

      Featured In

      Urban Bliss Life Press Featured In graphic

      Spring Recipes

      • Lucky Charms Cereal Bars
      • Grilled Salmon with Lemon and Herbs
      • Strawberry Crinkle Cookies
      • Cheese and Spinach Mini Frittata Recipe

      New Recipes

      • Crab Deviled Eggs
      • Taco Dip with Ground Beef
      • Ice Cream Parfait
      • Chocolate Coffee Cake

      New Travel Tips

      • Bells Up Winery
      • Wat Chalong Temple
      • Downtown Victoria Restaurants
      • Best Bangkok Temples
      • Twitter
      • Facebook
      • Pinterest
      • Instagram
      • YouTube

      Footer

      ↑ back to top

      logos of media outlets that have featured urban bliss life.

      Recipes

      • 30-Minute Meals
      • 5-Ingredients
      • Air Fryer
      • Asian
      • Dairy-Free
      • Pasta
      • Seafood

      About

      • About
      • FAQs
      • Privacy & Accessibility Policy
      • Terms & Conditions

      Contact

      • Contact
      • Work with me

      As an Amazon Associate I earn from qualifying purchases.
      Copyright © 2022 Urban Bliss Life

      All rights reserved. You may not use any photos or recipes on this site for any personal or commercial use without my express written permission.