Dairy Free Blueberry Burst Muffins
A classic dairy free blueberry muffin but made even better with its secret surprise addition of some amazing blueberry compote. Makes 6 large muffins!
Equipment
- Microplane (for zesting the lemon)
Ingredients
- 180 grams Brown Sugar (Just under 1 US Cup)
- 100 grams Plant Based Butter (unsalted) (7 tbsp - softened)
- 2 Eggs (I usually use large eggs)
- 120 ml Plant Based Milk (1/2 US Cup)
- 1 Lemon (juice and zest)
- 250 grams All Purpose Flour (2 US Cups)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 50 grams Blueberries (1/2 US Cup)
- Blueberry Compote (make this in advance)
Instructions
Prep
- Gather all supplies and ingredients. Ensure that the eggs and butter are at room temperature before commencing.
- Preheat your oven to 350°F / 180°C and line your muffin tin with 6 muffin cases.
To Make the Blueberry Muffins
- Add the brown sugar and butter to a mixing bowl and whisk until combined.180 grams Brown Sugar, 100 grams Plant Based Butter (unsalted)
- Add 2 eggs and about a third of the milk. Stir until combined.2 Eggs, 120 ml Plant Based Milk
- Add in the zest and juice from 1 lemon.1 Lemon
- In a small bowl, take 1 tbsp of the all purpose flour (from the 250 grams for the recipe) and stir into the blueberries. This prevents them from sinking in the muffins.50 grams Blueberries
- Add half of the remaining flour plus the salt and baking powder to the muffin batter. Stir until combined. Add half of the milk to lighten the batter and stir.250 grams All Purpose Flour, 2 tsp Baking Powder, 1/2 tsp Salt
- Add the remaining flour and milk and stir to combine. Do not overwhisk the batter as this will toughen the muffins. Stop as soon as everything is incorporated.
- Scrape down the bowl then fold in the floured blueberries.
- Using an ice cream scoop, add two scoops of batter to each muffin case. Level the batter with a spoon then add a generous tsp of compote to each muffin case. Top with the remaining batter.Blueberry Compote
- Bake at 350°F (180°C) for 25 - 30 minutes until well risen and lightly golden.
- Allow to cool then enjoy!
Video
Notes
- Yield: This recipe makes 6 large muffins. You can also make approx 10-12 cupcakes if you prefer.
- Milk: My preferred plant-based milk is almond milk but you can substitute it with any plant-based milk such as oat or soy milk if you are nut-free. Just use the same amount.
- Substitutions: For vegan and gluten free ingredient substitutions, check out the full recipe post.
- Storage: Best enjoyed on the day of baking. If you wish to store them, place them in an airtight container and store them at room temperature for 5 days.
- Nutrition: Nutritional information is based on 1 muffin per serving and nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Nutrition
Serving: 1 MuffinCalories: 416kcalCarbohydrates: 65gProtein: 6.3gFat: 15.3gSaturated Fat: 2.2gCholesterol: 55mgSodium: 342mgFiber: 1.5gSugar: 31.9gCalcium: 112mgIron: 3mg
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