Sweet blueberries give these muffins a burst of flavor that is perfect for spring!
Let’s March into spring with these lovely, decadent, and beautiful muffins (pun intended)! Hope you enjoy :).
Ingredients (12 servings):
2 1/2 cups AP flour
1 1/4 cups granulated sugar
3 tsp baking powder
3 tsp salt
3/4 cup dairy-free milk (oat or almond is fine!)
1/2 cup oil
1/3 cup lemon juice, lemon zest (2 large lemons)
1 tsp vanilla extract
1 1/4 cups blueberries, fresh or frozen
3 tbsp powdered sugar
Instructions:
- Set the oven to 350 degrees Fahrenheit.
- Mix the dry ingredients together: flour, sugar, baking powder, and salt.
- Using a stand mixer or hand mixer, mix together the wet ingredients: milk of your choice, oil, vanilla extract, and
lemon juice. (Make sure you zest the lemons before squeezing them!) - Combine the two mixtures together.
- Fold in the cup of blueberries and the lemon zest. (I recommend saving some lemon juice and zest for the icing!)
- Line a 12-cup muffin tin with cupcake liners and evenly distribute the mixture throughout the tray.
- With the remaining blueberries, pop some on top to make it more vibrant! Put them in the oven for about an hour or until a toothpick comes out clean.
- While the muffins are in the oven, combine the rest of the lemon juice, zest, and powdered sugar to make the icing. (If it’s thick, add a tad bit of water).
- Remove the muffins from the heat and let them cool for a few minutes before adding the icing.
This article also appears in our March 2025 print edition.
