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

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.