Low Sugar Dairy Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

Fresh blueberries burst through a tender, golden crumb in every bite of these bakery-style muffins, with a bright hit of lemon and vanilla rounding out the flavor. A quick toss in flour keeps the berries suspended throughout the batter instead of sinking to the bottom, and folding the wet and dry ingredients together just until combined is what gives these their soft, domed tops. An optional sprinkle of turbinado sugar adds a crackly, sparkling finish before baking. These come together in one bowl for the wet ingredients and one for the dry, making cleanup easy and the process approachable even on a busy morning. They bake up in a standard muffin tin in just over twenty minutes, so you get a warm batch without a long commitment. This is a genuinely solid pick if you're building out an added sugar–conscious rotation and still want a proper bakery-style muffin.

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Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
⅓ cup dairy free butter, melted and cooled slightly
2 large eggs
1 cup dairy free milk
1 tbsp lemon juice
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tsp all-purpose flour, for tossing blueberries
2 tbsp turbinado sugar, for topping (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
Stir together the dairy free milk and lemon juice in a small bowl or measuring cup and let stand for 5 minutes until slightly curdled.

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