Dairy Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins bake up tall and golden, with a domed, craggy top that's finished in a crunch of turbinado sugar. Juicy blueberries burst through every bite, coated lightly in flour so they stay suspended in the crumb instead of sinking to the bottom. A splash of lemon juice brightens the batter and helps give the crumb that soft, tender bakery texture, while vanilla rounds out the flavor. The batter comes together in two bowls and just a few folds, so there's no overmixing and no fuss — simple, straightforward muffin-making. Sweet, fluffy, and studded with fruit in every slice, these are an easy win for a dairy free breakfast spread or snack basket.

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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
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)

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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