📝 About This Recipe
These bakery-style muffins swap heavy butter for high-quality oil, resulting in an incredibly moist, tender crumb that stays soft for days. Bursting with fresh blueberries and brightened with a hint of lemon zest, they offer a sophisticated flavor profile that proves dairy-free baking can be truly indulgent. Perfect for a busy morning or a slow weekend brunch, these muffins are a testament to the beauty of simple, wholesome ingredients.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Granulated sugar (organic preferred)
- 2 teaspoons Baking powder
- 1/2 teaspoon Fine sea salt
Wet Ingredients
- 1/2 cup Neutral vegetable oil (such as avocado or grapeseed oil)
- 2 pieces Large eggs (at room temperature)
- 1/2 cup Unsweetened almond milk (or any preferred dairy-free milk)
- 2 teaspoons Pure vanilla extract
- 1 tablespoon Fresh lemon zest (from about one large lemon)
- 1 teaspoon Lemon juice (freshly squeezed)
The Fruit & Topping
- 1.5 cups Fresh blueberries (rinsed and dried thoroughly)
- 1 tablespoon All-purpose flour (to coat the berries)
- 2 tablespoons Turbinado sugar (for a crunchy topping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). High heat at the start helps the muffins rise quickly to create those beautiful domed tops.
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2
Line a standard 12-cup muffin tin with paper liners or lightly grease with a bit of oil.
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3
In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and sea salt until well combined.
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4
In a separate medium bowl, whisk the eggs vigorously for 30 seconds until slightly frothy.
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5
Slowly stream the vegetable oil into the eggs while whisking, then add the almond milk, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is emulsified.
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6
In a small bowl, toss the blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the muffins during baking.
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7
Make a well in the center of the dry ingredients and pour in the wet ingredients.
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8
Using a large spatula, gently fold the mixture together. Stop as soon as no large streaks of flour remain; a few small lumps are perfectly fine and ensure a tender muffin.
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9
Gently fold in the flour-coated blueberries, being careful not to over-mix or crush the berries.
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10
Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
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11
Generously sprinkle the tops of the batter with turbinado sugar for that signature bakery crunch.
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12
Place the tin in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 22-25 minutes.
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13
Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
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14
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Do not over-mix the batter; over-working the gluten leads to tough, rubbery muffins. If using frozen blueberries, do not thaw them first; toss them in flour while frozen and add directly to the batter to prevent the color from bleeding. Room temperature eggs incorporate more easily into the oil, creating a smoother emulsion. For an extra citrus punch, rub the lemon zest into the granulated sugar with your fingertips before mixing to release the essential oils. Measure your flour using the 'spoon and level' method to avoid using too much, which can make the muffins dry.
🍽️ Serving Suggestions
Serve warm with a dollop of coconut oil or dairy-free buttery spread. Pair with a hot cup of Earl Grey tea to complement the lemon zest notes. Enjoy alongside a bowl of fresh fruit salad for a light, vibrant breakfast. Drizzle with a simple glaze of powdered sugar and lemon juice for a more dessert-like treat. Pack into a brunch basket with a bottle of chilled almond milk or fresh orange juice.