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Best Lactose Free Blueberry Muffins

Best Lactose Free Blueberry Muffins

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
GINBLAKE

GINBLAKE

You won't miss the dairy in these tangy blueberry muffins! They have great flavor and a moist texture that produces muffins that no one will believe came from a dairy-free recipe. Be sure to check the label on your margarine for milk solids. Some margarines will contain some milk product.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray.
  2. In a large bowl, mix together the margarine, 1 1/4 cups of 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.
  3. 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.
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Reviews

naner
48

naner

6/26/2007

This is my very favorite blueberry muffin recipe. I do make some variations, though. I use rice milk instead of soy milk, and I eliminate the lime juice and instead add an extra 1/2 tablespoon of vanilla. I also decrease the sugar to 2/3 cup because i cut the sugar in pretty much everything I bake.

HAL927
48

HAL927

6/14/2005

I have not made this yet...but wanted to comment on the last review. The author of the recipe did say to check your margarine for milk products. There are margarines available with no milk products...I know because I buy them. They do not cause any milk problems. I can't wait to try this recipe!! :)

MIXEMYTH
38

MIXEMYTH

3/30/2005

This is not a lactose-free recipe and should be removed or changed before it hurts someone. Margarine contains whey, which is milk sugar and milk protein, and can place the lactose-intolerant in extreme pain. You might substitute olive oil or another cooking oil in it's place, that would make it lactose free. I give it one star for the inaccuracy of making the very first ingredient a lactose containing product.

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