Dairy-Free Lemon Blueberry Muffins

Lemon Blueberry Muffins are perfect for a spring brunch. Happy Easter!


  • 3 c flour
  • 1 c sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • zest from 1 lemon


  • 1/2 c oil
  • 2 egg
  • 1/2 cup fresh squeezed lemon juice  (2 squeezed lemons) 
  • 1/4 c water (use more if you don’t have 1/2 c lemon juice)


Add and carefully stir in blueberries-6 oz or 1 cup (frozen or fresh)

Crumb Topping:

MIx together

  • 1/2 c sugar
  • zest of 1 lemon
  • 2 T dairy-free margarine
  • 2 T flour

Line muffin tins with muffin papers or spray with non-stick spray. Fill muffin tins 1/2 to 2/3 full. Sprinkle with crumb topping.

Bake at 400 degrees for 18 minutes for muffins.

30 minutes if you cook it in a greased 9×13 instead of muffin tins. 

For easy clean-up, I like baking my muffins in a casserole dish.

2 thoughts on “Dairy-Free Lemon Blueberry Muffins

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