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Lactose-Free Lemon Blueberry Muffins

Delve into a delightful baking experience with our Lactose-Free Lemon Blueberry Muffins – a recipe tailored for both novices and seasoned bakers. Savour the burst of flavours from zesty lemon and plump blueberries, crafting a muffin that's not only delicious but also lactose-free. Whether you're yearning for a sweet breakfast or a delightful snack, our expert tips assure a perfect batch every time. Explore our collection for more tempting lactose-free recipes, each presenting a delightful twist on your favourite classics.

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.

Image of Lactose-Free Lemon Blueberry Muffins

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
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!

Recipe Note

If you're having trouble finding the lactose-free products used in this recipe, check out our lactose-free products database for options and where to buy!

Nutrition

Nutrition

Serving Size: 1 Muffin
per serving: Calories; 210

Amount/Serving % Daily Value

Carbs: 33 grams; 12%
Protein: 4 grams; 8%
Fat: 9 grams; 12%
Sugar: 13 grams; 26%
Fiber: 2 grams; 7%

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