Best Lactose Free Blueberry Muffins

Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). Prepare a muffin tin with paper liners, and lightly coat the liners with cooking spray. (5 minutes)

Recipe View 10 mins In a large mixing bowl, cream together the dairy-free margarine, 1 1/4 cups of sugar, and salt until the mixture is smooth and well combined. Incorporate the eggs one at a time, beating thoroughly after each addition until fully blended. (10 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour and baking powder. Take a few spoonfuls of this flour mixture and gently toss it with the blueberries. This coating will prevent the blueberries from sinking to the bottom of the muffins during baking. (5 minutes)

Recipe View 10 mins Gradually add the remaining flour mixture to the wet ingredients, alternating with the soy milk, vanilla extract, and lime juice. Mix until just combined, being careful not to overmix. Gently fold in the flour-coated blueberries. (10 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling each one to the top. Sprinkle the tops of the muffins with a touch of sugar for a sparkling finish. (5 minutes)

Recipe View 25 mins Bake in the preheated oven for 25 minutes, or until the muffin tops are a beautiful golden brown and spring back when lightly touched. (25 minutes)

Recipe View 10 mins Allow the muffins to cool in the tin for at least 10 minutes before carefully removing them to a wire rack to cool completely. (10 minutes)