Best Lactose Free Blueberry Muffins Recipe - Allrecipes.com
Best Lactose Free Blueberry Muffins Recipe
  • READY IN 35 mins

Best Lactose Free Blueberry Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings

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, vanilla extract, and lime juice. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2007

This is my very favorite blueberry muffin recipe. I do make some variations, though. I use rice milk instead of soy milk, and I eliminate the lime juice and instead add an extra 1/2 tablespoon of vanilla. I also decrease the sugar to 2/3 cup because i cut the sugar in pretty much everything I bake.

 
Most Helpful Critical Review
Mar 30, 2005

This is not a lactose-free recipe and should be removed or changed before it hurts someone. Margarine contains whey, which is milk sugar and milk protein, and can place the lactose-intolerant in extreme pain. You might substitute olive oil or another cooking oil in it's place, that would make it lactose free. I give it one star for the inaccuracy of making the very first ingredient a lactose containing product.

 
Jun 14, 2005

I have not made this yet...but wanted to comment on the last review. The author of the recipe did say to check your margarine for milk products. There are margarines available with no milk products...I know because I buy them. They do not cause any milk problems. I can't wait to try this recipe!! :)

 
Nov 03, 2006

This is a great receipe. I used nucoa brand margarine which is lactose free and Lactaid milk which still worked great.

 
Jul 10, 2008

We just discovered our daughter is lactose intolerant. I was looking for a blueberry muffin recipe that she could enjoy. This recipe was really good. If you are concerned about the lactose, just substitute natural applesauce for the margarine. I always do this in recipes that call for butter, margarine or oil. Then you can also cut a bit of the sugar as the applesauce adds natural sugar. My daughter's only complaint was too many blueberries-I may have thrown a couple extra in! Thanks for sharing!

 
Jul 20, 2005

This recipe is not really lactose free. Margarine generally contains whey (a diary product) and sometimes other dairy products. If you suggest soybean margarine from Willow Run, that would work or even subsitute the margarine with canola oil.

 
Oct 22, 2006

Great recipe... I substituted honey for sugar 2/3c... these turned out super!! Thanks for the recipe!

 
Apr 09, 2008

Really yummy, lime juice gives a nice twang! I used mixed berries and made bigger muffins so my batch made 12 instead of 18, still 25 minutes. Will definitely make again. Thanks for sharing.

 

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Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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