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Best Lactose Free Blueberry Muffins
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Dairy-free blueberry muffins with tangy flavor and moist texture that tastes just like the real deal.
Ingredients:
  • 0.5 cup margarine
  • 1.25 cups white sugar
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups fresh blueberries
  • 0.5 cup soy milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon lime juice
  • 1 tablespoon white sugar for decoration
Instructions:
  • Preheat the oven to 375°F (190°C). Line muffin pans with paper liners and give the tops a quick spray of cooking spray.
  • Combine margarine, 1 1/4 cups of sugar, and salt in a large bowl until smooth. Add eggs one at a time. In a separate bowl, mix flour and baking powder. Toss blueberries in some flour mixture. Stir remaining flour mixture into eggs, alternating with soy milk, vanilla extract, and lime juice. Gently fold in blueberries. Fill muffin cups with batter. Sprinkle sugar on top before baking.
  • Bake in the preheated oven for 25 minutes, or until muffin tops are golden brown and spring back when gently pressed. Let cool for at least 10 minutes before taking out of the pan.

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