Dairy-Free Blueberry Muffins

Name: Dairy-Free Blueberry Muffins
Total time: 35 min
Yield: 12 servings
Ingredients: 1.75 cups all-purpose flour; 0.5 cup granulated sugar; 2 teaspoons baking powder; 0.5 teaspoon salt; 1 cup plant milk; 0.5 cup vegetable oil; 1 teaspoon vanilla extract; 1.5 cups fresh blueberries; 1 teaspoon lemon zest

Bursting with juicy blueberries, these tender muffins make an ideal breakfast or afternoon treat.

American⏱ 35 min⚠ Contains 3 allergen(s)

Ingredients

All-purpose flour1.75 cups
Granulated sugar0.5 cup
Baking powder2 teaspoons
Salt0.5 teaspoon
Plant milk1 cup
Vegetable oil0.5 cup
Vanilla extract1 teaspoon
Fresh blueberries1.5 cups
Lemon zest1 teaspoon

Nutrition (per serving, makes 12)

Calories189 kcal

Protein2.2 g

Carbs24.4 g

Fat9.5 g

Fiber1.1 g

Sugar10.2 g

Sodium177 mg

Vitamin C1.8 mg

Iron0.7 mg

Calcium41 mg

Potassium36 mg

Estimated values.

Steps

1Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
2In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3In a separate bowl, combine the plant milk, vegetable oil, vanilla extract, and lemon zest.
4Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5Gently fold in the fresh blueberries into the batter.
6Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.