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.
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
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Preheat the oven to 375 degrees F. Line muffin pans with paper liners, and spray the tops with cooking spray.
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In a large bowl, mix together the margarine, sugar, and salt until smooth. Beat in the eggs one at a time until well blended.
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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.
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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.
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Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins.
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Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly.
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Cool for at least 10 minutes before removing from pan.
Nutrition
- Calories: 174.50kcal
- Fat: 5.89g
- Saturated Fat: 1.25g
- Trans Fat: 0.93g
- Monounsaturated Fat: 2.67g
- Polyunsaturated Fat: 1.70g
- Carbohydrates: 28.25g
- Fiber: 0.77g
- Sugar: 16.70g
- Protein: 2.38g
- Cholesterol: 18.45mg
- Sodium: 150.65mg
- Calcium: 51.61mg
- Potassium: 46.58mg
- Iron: 0.85mg
- Vitamin A: 11.27µg
- Vitamin C: 1.85mg
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