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Lemon Blueberry Muffins (Dairy-Free, Refined Sugar-Free)

I’ve been craving everything lemon and blueberry the last few weeks and decided to make these lemon blueberry muffins. They are perfectly moist, just sweet enough, and simply amazing! Perfect for breakfast or a snack any time of day.

If you’ve ever wanted to enjoy just one or two muffins and don’t want a large batch taunting you all day then this is the perfect recipe for you!  I started baking cookies and muffins in smaller batches because, honestly, I cannot control myself. I am likely to devour the entire batch of whatever I make in a day or two so recently I’ve started cutting my recipes in half.

This lemon blueberry recipe makes 3 decent size muffins. In my family, this means 2 for me and 1 for my husband…it seems only fair given that I am the one making them. Doubling the recipe works really well so if you want a half-dozen muffins go ahead and double the ingredients. I promise the taste and quality will not be compromised.

BAKING TIP: I use a convection oven so baking these muffins at 160C for 25-30 minutes is suitable. I’ve made similar muffin recipes in a regular oven and always baked them at 350F. I would recommend checking your muffins around the 20-25 minute mark but note that these muffins will likely take 30-35 minutes to bake.

Lemon Blueberry Muffins (Dairy-Free, No Refined Sugar)

yield: 3 medium-to-large size muffins

prep time: 10 minutes        cook time: 25-30 minutes         total time: 35-40 minutes

INGREDIENTS:

  • 1/4 cup coconut sugar
  • 1 egg, room temperature
  • 2 tablespoons coconut oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons almond milk, room temperature
  • 1/2 cup unsweetened applesauce
  • 3/4 cup whole wheat or spelt flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon powder
  • 1/4 – 1/2 cup fresh blueberries

INSTRUCTIONS:

  1. Preheat oven to 350F (or convection oven to 160C).
  2. In a large bowl, whisk together egg and coconut sugar. Then add coconut oil, unsweetened applesauce, almond milk, vanilla extract and whisk well.
  3. In a medium bowl, mix together the whole wheat flour, baking powder, baking soda, sea salt, and cinnamon powder.
  4. Transfer the flour mixture to the large bowl and mix until well combined. Fold in fresh blueberries.
  5. Spoon batter into muffin tins lined with tulip parchment paper or coconut oil spray.
  6. Bake in convection oven for 25-30 minutes (regular oven may need 30-35 minutes). Remove from oven and transfer to a wire rack to cool completely.
  7. Store muffins in airtight container for 3-4 days or in the freezer for up to a month.
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