Best Lactose Free Blueberry Muffins
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
50
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Margarine1 tbsp
White Sugar (for decoration)1 tsp
Salt2
Eggs2 cups
All-Purpose Flour2 tsps
Baking Powder2 cups
Blueberry (fresh)1 cup
Soy Milk1 tbsp
Vanilla Extract1 tbsp
Lime JuiceDirections:
1
Preheat the oven to 375 degrees F (190 degrees C)
2
Line muffin pans with paper liners, and spray the tops with cooking spray
3
In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth
4
Beat in the eggs one at a time until well blended
5
In a separate bowl, stir together the flour and baking powder
6
Spoon some of this mixture onto the blueberries, and toss to coat
7
This will keep them from sinking to the bottom
8
Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk, vanilla extract, and lime juice
9
Gently fold in the blueberries
10
Spoon the batter into the muffin cups, filling to the top
11
Sprinkle a little sugar over the tops of the muffins
12
Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly
13
Cool for at least 10 minutes before removing from pan