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Best Lactose Free Blueberry Muffins

SUBMITTED BY: GINBLAKE

"You won't miss the dairy in these tangy blueberry muffins! They have great flavor and a moist texture that produces muffins that no one will believe came from a dairy-free recipe. Be sure to check the label on your margarine for milk solids. Some margarines will contain some milk product."
RECIPE RATING:
The reviewer gave this recipe 14 stars. This recipe average a 4.4 star rating.
Read Reviews (14)
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min
Original recipe yield 18 muffins

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup margarine
  • 1 1/4 cups white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup soy milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon lime juice
  • 2 cups fresh blueberries
  • 1 tablespoon white sugar for decoration

DIRECTIONS

  1. Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray.
  2. In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins.
  3. Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.
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REVIEWS

The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2005 by HAL927
I have not made this yet...but wanted to comment on the last review. The author of the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2007 by naner
This is my very favorite blueberry muffin recipe. I do make some variations, though. I use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2006 by WAMOM444
This is a great receipe. I used nucoa brand margarine which is lactose free and Lactaid milk... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2006 by S. Weaver
Great recipe... I substituted honey for sugar 2/3c... these turned out super!! Thanks for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by mia
Really yummy, lime juice gives a nice twang! I used mixed berries and made bigger muffins so... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2005 by AMYERS2
This recipe is not really lactose free. Margarine generally contains whey (a diary product)... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2005 by MIXEMYTH
This is not a lactose-free recipe and should be removed or changed before it hurts someone.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2005 by CULTEACHER2
it taste like it has real milk! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2008 by mindylovesbaking
I thought this recipe was good. I used freshly picked Huckleberries from the farmers Market... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2008 by Anne B.
These turned out really well. The tip to coat the blueberries in flour really worked. I had... MORE