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Dairy Free Blueberry Lemon Muffins
These bakery style dairy free lemon blueberry muffins are a wonderful sweet breakfast treat!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 215 kcal
Ingredients
- 1/2 cup granulated sugar
- 1 1/2 tbsp lemon zest
- 1/3 cup canola oil (or vegetable or avocado oil)
- 2 large eggs
- 2 5.3-ounce containers of vanilla dairy free yogurt
- 2 tbsp fresh lemon juice
- 2 1/8 cups all-purpose flour*
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1 1/3 cup blueberries
Instructions
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Preheat the oven to 375° F. Grease a 12-count muffin tin.
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In a large mixing bowl, whisk together the sugar, lemon zest, oil, and eggs until well combined. Add yogurt and lemon juice and whisk until creamy.
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Stir in the flour, baking powder, baking soda, salt, and poppy seeds. Mix until just combined – do not over mix. Fold in the blueberries.
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Divide the mixture evenly in the muffin tin. Bake for 19 to 23 minutes, or until a toothpick inserted into the center of the muffin pulls out clean.
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Allow the muffins to cool in the pan for 10 minutes before removing and transferring to cooling rack. Enjoy!
Recipe Notes
- 2 1/8 cups of flour is equivalent to 2 cups plus 2 tablespoons.
- If you have a large container of dairy free vanilla yogurt, you can add a heaping cup instead of adding the two 5.3-ounce containers.
Nutrition analysis (approximate per muffin): 215 calories, 8.5 g fat, 1.5 g saturated fat, 250 mg sodium, 31.5 g carbohydrate, 1.5 g fiber, 12.5 g sugar, 4 g protein, Vitamin A: 1%, Vitamin C: 6%, Calcium: 11%, Iron: 8%