There are few baked goods I love more than a blueberry muffin. I know it makes me boring, but I would pick a blueberry muffin over almost anything (and everything) else. My favorite place to get blueberry muffins? No, not a gourmet bakery…I loved those greasy, crunchy sugar-topped blueberry muffins from Dunkin Donuts! Well, until I learned that each one has 44 grams of sugar – in ONE muffin… Can you believe that? I can’t bring myself to eat one again – that’s just too awful.
But when I made this recipe, it instantly became my new favorite. These Blueberry Lemon Muffins are light and fluffy – moist and springy. I ate 3 of these muffins – you know for research, trying to come up with something that wasn’t perfect about them. I hate to say it, but I honestly can’t think of anything that I would change for next time. To me, they were everything a muffin should be – and perfectly delicious
Also, added bonus, these Blueberry Lemon Muffins are dairy-free, egg-free and have only 8 grams of sugar, so even if you splurge and have 2 muffins – you’re fine! I mean, that’s like half as much sugar as the Dunkin Donuts version, right? 😉
- 1 cup coconut milk (you could also use almond or cow's milk)
- 1/4 cup lemon juice
- zest of 1 lemon
- 1/4 cup oil (olive, coconut, sunflower, etc.)
- 3 tablespoons Earth Balance (or butter)
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 2 cups flour, plus 3 tablespoons
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup blueberries (fresh or frozen)
- Preheat the oven to 375. Prepare your muffin pan by either greasing or lining with paper liners.
- In a large bowl, combine the lemon juice and the coconut milk. Let it sit for about 5 minutes to slightly curdle the milk (It's DIY buttermilk!) Using a handheld mixer beat in the sugar, zest, oil and butter. It will look kind of separated - that's normal, don't worry. Add in the flour, baking powder, and salt. Beat until you have a nice smooth batter, then add the vanilla. But be careful that you don't over-mix.
- In a small bowl, toss the blueberries with the other 3 tablespoons flour, just until all the berries are coated.
- Gently fold them into the batter, being careful that they don't start to break apart or else you will have the dreaded purple muffins.
- Spoon into the greased muffin pan or liners. Bake for 18 minutes or until inserted toothpick comes out clean.
- This recipe makes 18 muffins. And they freeze so well! I usually make a double batch 🙂
Hope you all enjoy!