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You are here: Home / recipes / Lemon Blueberry Muffins (With Dairy-Free Option)

Lemon Blueberry Muffins (With Dairy-Free Option)

By Teresa

Disclosure: Articles may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases (at no additional cost to you). See our full disclosure here.

Last updated on October 2nd, 2022 at 11:15 pm

recipe for lemon blueberry muffins

These lemon blueberry muffins are so good for breakfast, as an after-school treat, or as a quick and tasty snack anytime. I love them with a hot cup of tea or coffee.

Yes, they’re a little more work than buying store-bought muffins, but they’re so worth it! They’ll fill the house with a delicious aroma as they bake, and of course, it’s best to eat them warm out of the oven!

I love anything lemon, and if you do too, this is a must-make recipe. Enjoy!

Make these lemon blueberry muffins dairy-free:

If you’re avoiding dairy, you can still enjoy this delicious recipe. To make these muffins dairy-free, just swap out the butter in this recipe for vegetable oil.

Lemon Blueberry Muffins Recipe
Print Pin

Lemon Blueberry Muffins

Ingredients

  • 2 ½ Cups flour
  • ¾ Cup butter
  • 1 Cup sugar
  • 2 Tsps baking soda
  • 2 Eggs
  • 1 Cup blueberries
  • ¾ Cup water
  • 4 lemons juiced
  • Pinch of salt

Instructions

  • Preheat the oven to 375 degrees.
  • In a large bowl, whisk the sugar, half of the butter, baking soda, eggs, half of the blueberries, water, lemon juice, and salt.
  • Mix for five minutes.
  • Fill a muffin pan with liners, and pour the batter into them.
  • Bake for 30 minutes or until golden.
  • Remove from the oven, and let cool for 5 minutes before removing the muffins from the pan.
  • Serve, and enjoy.

Notes

Swap the butter for vegetable oil to make this recipe dairy free.

Lemon Blueberry Muffin recipe


You might also like this recipe…Strawberry Bread with Pecans


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