Dairy-Free Mixed Berry Muffins
Brighten up your morning routine with these delightful Dairy-Free Mixed Berry Muffins! Bursting with juicy mixed berries and a hint of zesty lemon, these muffins strike the perfect balance between sweet and tangy. Made with unsweetened almond milk and vegetable oil, they’re completely dairy-free, making them a fantastic option for those with dietary restrictions or simply looking for a lighter baked treat. The recipe comes together effortlessly in just 15 minutes of prep time, and the muffins bake to golden perfection in under 25 minutes, making them an ideal choice for busy mornings or last-minute brunch plans. Whether enjoyed fresh from the oven or saved as a grab-and-go snack, these fluffy, fruity muffins are sure to be a hit with family and friends. Plus, they store beautifully, ensuring you can enjoy their moist, tender crumb for days! Perfect for plant-based eaters and berry lovers alike, this recipe invites you to indulge in a wholesome, dairy-free treat that’s as easy to make as it is delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1.5 cups Mixed berries (fresh or frozen)
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
In another bowl, combine the almond milk, vegetable oil, vanilla extract, and egg. Whisk until well combined and smooth.
Step 4
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, being careful not to overmix. The batter will be slightly lumpy.
Step 5
Fold in the mixed berries and lemon zest gently, ensuring even distribution without crushing the berries.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1116.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2255.6 |
| Total Fat 66.5g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 36.2g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2565.7mg | 0% |
| Total Carbohydrate 390.4g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 186.2g | |
| Protein 35.4g | 0% |
| Vitamin D 141.6IU | 0% |
| Calcium 563.1mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 894.1mg | 0% |
Source of Calories