Snow storm Jonas completely slammed the DMV (DC, MD, & VA) a couple weeks ago – we got almost 40 inches! As annoying as it is to shovel that immense amount of snow (thanks, Ryan!) I’ve always loved the idea of getting snowed in. Growing up that was always a time when my mom and I would cuddle on the couch, watch movies, and of course eat (obviously). Ryan recently told me how he has memories of his mom making blueberry muffins during snow storms, so I thought Dairy Free Blueberry Muffins would be the perfect recipe to tackle while stuck in the house.
I went for a dairy free version because my sister-in-law recently had a cute little baby girl. And the poor little thing had a bout with baby eczema recently, so the doctors suggested she give up all dairy, casein, and whey. No easy task for a cheese-loving lady! While chatting about it she mentioned she’d been craving blueberry muffins, but most traditional muffin recipes include milk and/or butter. So I thought it would be a fun challenge to see if I could make a delicious blueberry muffin with no dairy products. Turns out it’s quite possible and they were both easy and delicious! These were my first crack at making muffins from scratch, but they were a big success. So much so that Ryan ate almost the entire batch in one day. That’s my husband :)
Start by lining a muffin tin with paper liners. Then preheat your oven to 375 degrees F. Next, combine the flour, baking powder and kosher salt in a large bowl.
In a separate smaller bowl, whisk together the granulated white sugar, brown sugar, melted coconut oil (microwave for 25-30 seconds), egg, almond milk, vanilla extract, and 2 teaspoons of fresh lemon juice.
Add the wet mixture to the flour mixture and gently fold the ingredients together. Be careful not to overmix.
Add the blueberries and fold in gently.
Combine 1 tablespoon white sugar and 1 teaspoon cinnamon in a small dish. Then divide the batter equally (filling about ¾ of the way up the muffin liners) and sprinkle each muffin with the cinnamon sugar.
Bake for 18-20 minutes, until the tops are firm. Another good test is to insert a toothpick into the middle of a muffin – if it comes out clean it’s ready. While the muffins bake, make the lemon glaze by whisking together 1 cup of powdered sugar and 2 Tablespoons of fresh lemon juice until smooth.
When the muffins are done, transfer them to a cooling rack. Let sit for at least 10 minutes before drizzling the lemon glaze on top. Check out this deliciousness!
These will keep well in a plastic container with a tight lid for up to 3 or 4 days…not that these last for more than a day around these parts.
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 4 Tablespoons coconut oil, melted in microwave for 30 seconds
- 1 large egg
- 2/3 cup unsweetened plain almond milk
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- 6 oz fresh blueberries
- 1 Tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 2 Tablespoons fresh lemon juice
- Line a muffin tin with paper liners. Preheat the oven to 375 degrees F.
- Combine the flour, baking powder and kosher salt in a large bowl.
- In a separate smaller bowl, whisk together the white sugar, brown sugar, melted coconut oil, egg, almond milk, vanilla extract, and 2 teaspoons of fresh lemon juice.
- Add the wet mixture to the flour mixture and gently fold the ingredients together. Be careful not to over mix. Add the blueberries to the mix and fold in gently.
- Combine 1 tablespoon white sugar and 1 teaspoon cinnamon in a small dish.
- Divide the batter equally (filling about ¾ of the way up the muffin liners) and sprinkle each muffin with the cinnamon sugar.
- Bake for 18-20 minutes, until the tops are firm. Another good test is to insert a toothpick into the middle of a muffin - if it comes out clean it's ready.
- While the muffins bake, make the lemon glaze by whisking together 1 cup of powdered sugar and 2 Tablespoons of fresh lemon juice until smooth.
- When the muffins are done, transfer them to a cooling rack. Let sit for at least 10 minutes before drizzling the lemon glaze on top.
- These will keep well in a plastic container with a tight lid for up to 3 or 4 days.
? this post Nik! The story, the pics and of course, who doesn’t LOVE blueberries! ?
That’s very sweet, thank you Ate Agnes!!
Num Num Nummy!
:) Thanks, Abs!