Best Lactose Free Blueberry Muffins The Best Recipes

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Best Lactose Free Blueberry Muffins

"You won't miss the dairy in these tangy blueberry truffles! They have tremendous flavor and a moist texture that produces muffins that no person will accept as true with came from a dairy-free recipe. Be sure to check the label to your margarine for milk solids. Some margarines will comprise a few milk product."

Ingredients :

1/2 cup margarine
1 1/four cups white sugar
1 teaspoon salt
2 eggs
2 cups all-motive flour
2 teaspoons baking powder
2 cups sparkling blueberries
1/2 cup soy milk
1 tablespoon vanilla extract
1 tablespoon lime juice
1 tablespoon white sugar for decoration

Instructions :

Prep : 10M	Cook : 18M	Ready in : 35M

Preheat the oven to 375 ranges F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray.
In a huge bowl, mix together the margarine, 1 1/four cups of sugar, and salt till clean. Beat inside the eggs one by one till well combined. In a separate bowl, stir collectively the flour and baking powder. Spoon some of this aggregate onto the blueberries, and toss to coat. This will hold them from sinking to the lowest. Stir the closing flour mixture into the bowl with the eggs, alternating with the soy milk, vanilla extract, and lime juice. Gently fold within the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a bit sugar over the tops of the muffins.
Bake for 25 minutes inside the preheated oven, or until muffin tops are golden brown, and the tops spring again whilst pressed gently. Cool for as a minimum 10 mins earlier than disposing of from pan.

Notes :

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