Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure they are thoroughly combined.2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a separate medium bowl or large measuring cup, whisk together the dairy-free milk, vegetable oil (or melted dairy-free butter), egg (or flax egg), and vanilla extract. If you're adding lemon zest, stir it in here as well.1/2 cup dairy-free milk, 1/3 cup vegetable oil or melted dairy-free butter, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon lemon zest
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing can lead to tough muffins.
- Gently fold in the fresh or frozen blueberries. If using frozen blueberries, it’s helpful to toss them with a tablespoon of the flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom.1 1/2 cups fresh or frozen blueberries, 2 cups all-purpose flour
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds of the way full. You can optionally sprinkle the tops with a little coarse sugar for a delightful crunch.coarse sugar
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Once completely cooled, store the muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to 5-7 days, or freeze for up to 2-3 months.
