High Fructose Corn Syrup Free Dairy Free Blueberry Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.9(17)
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Learn more →Ingredients
12 servings
- 2 cups all-purpose flour
- 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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