Best Lemon Blueberry Muffin Recipe 8


The Best Dairy Free Lemon Blueberry Muffin Recipe

 

img source=http://www.dimeofarms.com/recipes.html

img source=http://www.dimeofarms.com/recipes.html

 

 

If you’re like me, you’re super picky about your muffins. Ok, I’m selective about most things (ha ha) but I can’t help it if my taste buds know what quality tastes like! I found a good starter recipe online and have tweaked it into my own to boast a delicious touch of lemon bursting with fresh blueberry flavor without being overly sweet. Oh, and they’re quite large so no more eating half a dozen minis!

 

Prep time: 15 minutes

Bake time: 30-35 minutes (depending on your oven and altitude) at 375°

Tools: mixing bowl and mixing stand with beaters, spatula, ice cream scoop, 12- cup muffin pan, muffin  liners (optional)

 

Ingredients:

  • 2 Cups all purpose flour (or 1 cup tapioca flour, 1 cup rice flour for gluten free version)
  • 1/2  Cup steel cut oats
  • 2 Teaspoons baking powder
  • 3/4 Tsp sea salt
  • 1 tsp cinnamon
  • 1/2 Cup sunflower oil or 1 stick softened (unsalted) butter
  • 1 Cup cane sugar
  • 2 Large eggs
  • 1.5 Tsp vanilla extract
  • 1/4 Tsp almond extract
  • Juice of 1/2 fresh lemon
  • Zest of 1/2 lemon
  • 1/2 Cup almond milk
  • 2 1/4 Cups Fresh (or frozen) blueberries
  • 2 Tbsp cane sugar

 

Directions:

Preheat oven to 375°

 

In a small cup or bowl, mix the 2 tbsp of cane sugar with half the lemon zest, and squeeze a tablespoon of lemon juice over top. Mix and let sit.

 

In large mixing bowl, add the 1 cup of cane sugar, butter, and eggs and beat until thoroughly mixed. Mixture will be grainy still. Add vanilla extract, almond extract, lemon juice and almond milk and mix for about 15 seconds. Add baking powder, sea salt, cinnamon, oats, and half of the lemon zest. Mix for a few seconds. Now add the flour slowly, 1 cup at a time until thoroughly mixed.

 

Remove and scrape beaters. Add the 2 1/4 cups blueberries and fold them in by hand, so as not to turn the batter dark blue. Carefully scoop the batter into the muffin pan. They will be full. Top each muffin with the lemon zest/sugar mixture. Bake at 375° for approximately 30 minutes. Test to see if muffins are ready by performing a fork test.

 

Let muffins cool 10 minutes before trying to remove from pan. I did not use liners and they came out very clean just using a butter knife to loosen the edges.

 

 

If you liked this recipe, check out my Orange Cranberry Pecan Muffins here!

 

 


About katievega

Single mom blogger with passion! I love the forest for the trees, and am fascinated with herbs, plants, and flowers. Mindset training enthusiast. Self admitted coffee junkie and chocolate snob, total foodie, and scent freak. I love playing mad scientist in my kitchen making weird herbal concoctions. My dream day is spent deep in a forest next to a creek, and I LOVE racing quads, dirt bikes, and the occasional 5 speed honda :-)


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