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You are here: Home / Recipes / American / Dairy-free Blueberry Lavender Muffins

Dairy-free Blueberry Lavender Muffins

November 30, 2017 By Manu 2 Comments

Dairy-free Blueberry Lavender Muffins 1 (1 of 1)

I am pretty sure that everyone has their favourite flavour combination when it comes to muffins. Mine has always been blueberry and lemon. Well, at least up until very recently, when I remembered that blueberries are fantastic when paired with lavender. Do you remember my Blueberry Lavender Syrup, Blueberry Lavender Mojito, and Blueberry Lavender Swirl Yogurt Popsicles? It is such a winning combo! I made these Dairy-free Blueberry Lavender Muffins using coconut oil and almond milk, but if you don’t care for them being dairy-free you can substitute them with vegetable oil and regular milk respectively. Whatever you do, they are amazing: moist, fluffy and packed with flavour. They are full of blueberries inside and have a delicious lavender sugar crust on the top that I made using my lavender sugar! So… what’s your favourite type of muffin?

Dairy-free Blueberry Lavender Muffins

Dairy-free Blueberry Lavender Muffins 1 (1 of 1)
5 from 1 vote
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Dairy-free Blueberry Lavender Muffins

Dairy-free Blueberry Lavender Muffins – moist and fluffy muffins, full of blueberries and with a crunchy lavender sugar crust.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Manuela Zangara

Ingredients

  • 190 gms – 1 ½ cups plain flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 100 gms – ¾ cup granulated sugar
  • 50 gms – 4 tbsp coconut oil melted
  • 1 large egg
  • 160 ml – 2/3 cup almond milk or your favourite non-dairy milk
  • 1 ½ tsp vanilla extract
  • 170 gms – 6 oz. blueberries
  • Lavender sugar

Instructions

  1. In a bowl mix together the flour, salt, and baking powder. Keep aside.
  2. In another bowl, mix together the granulated sugar, melted coconut oil, egg, almond milk, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix to combine.
  4. Gently fold in the blueberries.
  5. Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
  6. Top with lavender sugar.
  7. Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
  8. When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.

 

Dairy-free Blueberry Lavender Muffins

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Related Posts:

  • Low Fodmap Blueberry Muffins
  • Low Fodmap Chocolate and Raspberry Muffins
  • Dairy-free Chocolate Muffins
  • CHOCOLATE CHOCOLATE CHUNKS MUFFINS
  • Low Fodmap Buckwheat Peanut Butter Cookies

Filed Under: American, Baking, Breakfast, British, Dairy-free, Desserts, Tea Time Tagged With: American, baking, blueberries, breakfast, dairy free, dessert, Lavender, muffins, tea time

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Comments

  1. Cam says

    December 1, 2017 at 11:57 pm

    I’ve never eaten lemon flavour muffins. I would like to try this taste.

    Reply
  2. krishi says

    December 6, 2017 at 6:31 pm

    I’m so excited to try this! I too am going to try it at Christmas. Thanks for sharing

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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