Name: Lactose Free Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 18
Cuisine: American
Ingredients: ½ cup margarine; 1¼ cups white sugar; 1 tsp salt; 2 eggs; 2 cups all purpose flour; 2 tsp baking powder; 2 cups fresh blueberries; ½ cup soy milk; 1 tbsp vanilla extract; 1 tbsp lime juice; 1 tbsp for decoration white sugar

How To Make Lactose Free Blueberry Muffins

With their moist texture, it’s hard to believe that these blueberry muffins are completely dairy-free. These tangy treats are perfect for summer.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

½cupmargarine
1¼cupswhite sugar
1tspsalt
2eggs
2cupsall purpose flour
2tspbaking powder
2cupsfresh blueberries
½cupsoy milk
1tbspvanilla extract
1tbsplime juice
1tbspwhite sugar,for decoration

Instructions

Preheat the oven to 375 degrees F. Line muffin pans with paper liners, and spray the tops with cooking spray.
In a large bowl, mix together the margarine, sugar, and salt until smooth. Beat in the eggs one at a time until well blended.
In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom.
Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk, vanilla extract, and lime juice. Gently fold in the blueberries.
Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly.
Cool for at least 10 minutes before removing from pan.