Try my quick and easy to make fluffy homemade nickel free blueberry muffins.

Nickel Free Lemon Blueberry Muffins

There’s nothing like making your entire home smell like delectable lemon blueberry muffins. Growing up my Mother would make blueberry muffins for dessert or Saturday morning breakfast once a month. Developing my own quick and easy to make nickel free lemon blueberry muffins occurred after I could not find any off-the shelf processed blueberry muffin mixes without soybean oil as an ingredient. I especially love to make these in the summer when fresh blueberries are in season.

Drinking and eating cow milk often gives me acne. Instead I drink Rice Dream rice milk, yet I’ve never bake with it. Since my spouse drinks Soymilk, we rarely have milk in our house. As a result, we’ve started buying and baking with Nestle Carnation dehydrated milk.

As a tip to making the recipe, I recommend combining the dry and wet ingredients separately. However, I add the lemon juice after all the other wet ingredients have been combined with the wet ingredients so the lemon doesn’t cause the milk to curdle.

If you try and love this recipe, let me know in the comment section or by rating it below!

4 from 1 vote
Nickel Free Lemon Blueberry Muffins
Prep Time
20 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
50 mins
 

There’s nothing like making your entire home smell like delectable nickel free lemon blueberry muffins on a Saturday morning! 

Course: Appetizer, bread, Dessert, Snack
Cuisine: American
Servings: 20 muffins
Author: Christy Cushing at http://nickelfoodallergy.com/
Ingredients
  • 2 cups all purpose white flour
  • ¾ cup white sugar
  • teaspoons baking powder
  • ½ a teaspoon of baking soda
  • a pinch of salt
  • ½ cup milk
  • 1 egg
  • 1/4 cup cup of olive or canola oil
  • 2 Tablespoons sour cream
  • 1 Tablespoon cold water
  • 1-2 Tablespoons lemon zest
  • 2 Tablespoons fresh lemon juice
  • cups fresh blueberries
Instructions
  1. First, preheat the oven to 400 degrees and line 2 muffin tins with paper cups for 20-24 muffins.

  2. In a large bowl mix the dry ingredients of flour, sugar, baking powder, baking soda and a pinch of salt and place it aside.

  3. In a small bowl combine the milk, oil, egg, sour cream, lemon zest and water, excluding the lemon juice. 

  4. After gently combine the wet ingredients without the lemon juice into the dry ingredient muffin batter. Lastly add the lemon juice as the milk will be fully mixed to prevent curdling. If you like your muffins fluffy, add an additional splash or Tablespoon of cold water to thin the blueberry mix.

  5. Using a large rubber spatula, fold in the fresh blueberries to your muffin mix.

  6. Drop a Tablespoon portion of the blueberry muffin mix into each of the paper lined muffin cups.

  7. Bake them for 20-30 minutes, until they are both golden brown and a wooden toothpick comes out clean when placed in their center. 

  8. Let the muffins cool for about 10 minutes. Enjoy them bare or with a little powdered sugar sprinkled on top!

Recipe Notes

As a tip to making the recipe, I recommend combining the dry and wet ingredients separately. However, I add the lemon juice after all the other wet ingredients have been combined with the wet ingredients so the lemon doesn’t cause the milk to curdle.