Blueberry Lemon Muffins (egg-free, dairy-free, oil-free, low-fat)

These muffins are very similar to my Sunshine Muffins, with a few small changes, and the addition of blueberries and poppy seeds – yummy.  I have only used fresh blueberries in this recipe but frozen (thawed) would work too.  These go VERY quickly in my house.

Blueberry Lemon Muffins
Votes: 9
Rating: 4.56
You:
Rate this recipe!
Print Recipe
The flavors of blueberry and lemon go so well together in these healthy, tasty muffins. So healthy you can eat more than one without guilt!
Servings
12 muffins
Servings
12 muffins
Blueberry Lemon Muffins
Votes: 9
Rating: 4.56
You:
Rate this recipe!
Print Recipe
The flavors of blueberry and lemon go so well together in these healthy, tasty muffins. So healthy you can eat more than one without guilt!
Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine vinegar and non-dairy milk and let sit 5 minutes.
  3. In large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, poppy seeds, and sugar.
  4. In small bowl combine non-dairy milk w/vinegar, applesauce or banana, vanilla, lemon juice and lemon zest. Once well combined, add to dry mixture and stir until combined.
  5. Gently fold in blueberries. Let batter sit a few minutes before transferring to muffin tin.
  6. Fill lightly greased (or nonstick pan) muffin pan with batter. Fill each opening nearly full. Bake 23 minutes. Let sit 2 minutes before gently transferring to wire rack to cool. The bottoms will be very soft so it's best to let them cool upside down. As they cool, the muffins and blueberries will firm up.
Share this Recipe
Powered byWP Ultimate Recipe

2 thoughts on “Blueberry Lemon Muffins (egg-free, dairy-free, oil-free, low-fat)

Leave a Comment