Dairy Free Blueberry and Lemon Muffins

You’d never know these muffins were dairy free. The texture and rise is just like a normal muffin, and they taste delicious – zesty, sweet and full of blueberries.

I’ve made them using coconut milk and oil, instead of butter, soured cream, milk or yoghurt, so they’re completely dairy free. (They are, however, made using eggs, so they’re not strictly vegan.)

In the UK, you’ll find coconut milk in a tin, on the same aisle as the Chinese, and Indian cooking sauces in your local supermarket. You can’t taste it in the muffins at all, so don’t worry if you’re not a fan of coconut, it just binds all the dry ingredients together just as milk or soured cream would.

A batch of 12 muffins only takes 30 mins, from start to finish, and they’re really easy to make, so it’s a really nice treat to bake with kids. Then just store them in an air-tight container and work your way through them with every cup of tea – yum!

Ready in 30mins + cooling (10mins prep, 20mins bake) – makes 12

Ingredients:

• 150mls of coconut milk
• 100mls of oil (vegetable or olive, but not one with a strong flavour)
• 1 teaspoon of vanilla extract
• The juice of 1 lemon
• 2 free-range eggs
• 275g of plain flour
• 1 tablespoon of baking powder
• A pinch of ground ginger
• 250g of caster sugar
• The zest from 1 lemon
• 100g of fresh blueberries

Method:

• Preheat your oven to 220c / 200c fan / gas mark 7.
• In a large bowl, whisk together the coconut milk, oil, vanilla, lemon juice and eggs.

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• Sift in the flour, baking powder and ginger and mix well.

• Stir in the sugar and lemon zest, then add the blueberries and mix.

• Lay out 12 large muffin cases in a muffin tray and spoon the mixture evenly into each one. Fill them almost to the top.
• I like to place a blueberry on top of each one just before they go in the oven, to create a nice colour when they cook.

• Bake for 5 mins.
• Then turn your oven down to 200c / 180c fan / gas mark 6, and bake for a further 20 mins, or until risen, firm and golden brown in colour.

• Remove from the oven, but leave in the tray for 5 mins before transferring to a cooling rack.

If you liked this recipe, you may also like:

No Cream Chocolate Truffles

Flourless Almond Biscuits

Raspberry and White Chocolate Muffins