Lactose-Free Lemon Blueberry Muffins
Lactose-Free Lemon Blueberry Muffins
Rated 5.0 stars by 1 users
Category
Muffins
Cuisine
Baking
Servings
12 Muffins
Prep Time
15-20 minutes
Cook Time
20 minutes
Calories
210
These muffins are light, fluffy, and bursting with the fresh flavors of lemon and blueberry, making them a perfect lactose-free treat for breakfast or snack time.
Ingredients
-
240g (2 cups) all-purpose flour
-
240g (1 cup) lactose-free yogurt
-
100g (1/2 cup) granulated sugar
-
60ml (1/4 cup) vegetable oil
-
1 teaspoon vanilla extract
-
Zest of 1 lemon
-
150g (1 cup) fresh or frozen blueberries (if using frozen, do not thaw)
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
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2 Large Eggs
-
Powdered sugar, for dusting (optional)
Directions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together lactose-free yogurt, vegetable oil, eggs, vanilla extract, and lemon zest until well combined.
Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix.
Gently fold in the blueberries until evenly distributed in the batter.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Enjoy these delightful Lactose-Free Lemon Blueberry Muffins with a cup of your favourite lactose-free beverage!
Nutrition
Nutrition
- Serving Size
- 1 Muffin
- per serving
- Calories
- 210
- Carbs
- 33 grams
- 12%
- Protein
- 4 grams
- 8%
- Fat
- 9 grams
- 12%
- Sugar
- 13 grams
- 26%
- Fiber
- 2 grams
- 7%
