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dairy free blueberry lemon muffins in a basket lined with a pink napkin

Dairy Free Blueberry Lemon Muffins

These bakery style dairy free lemon blueberry muffins are a wonderful sweet breakfast treat!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free blueberry muffins, dairy free lemon blueberry muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 215 kcal
Author Dairy Free for Baby


  • 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


  1. Preheat the oven to 375° F. Grease a 12-count muffin tin.
  2. 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.
  3. Stir in the flour, baking powder, baking soda, salt, and poppy seeds. Mix until just combined – do not over mix. Fold in the blueberries.
  4. 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.
  5. 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%