Lemon & Blueberry Muffins (Lactose Free!)

Welcome back to another delicious lactose free recipe. For this weeks recipe I am going back to basics making a simple but delicious classic; the blueberry muffin. Soft, fluffy and bursting with delicious blueberries and a hint of lemon, these muffins are really easy to make.

The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.

This recipe makes 12 medium sized muffins or 6 jumbo muffins.

Tips

• Make sure your milk and egg are at room temperature before you start.
• Try to use an oil that has a very mild favor.
• Do not over mix the batter as it will affect the density of the muffins. Just mix until the batter has just combined. A few lumps are completely fine.
• Be careful not to crush the blueberries when mixing.
• Muffins can be stored for several days in an airtight container. They are perfect to freeze as well.
• You can make your own self raising flour by mixing one cup of flour and 2 tsp of baking powder together.
• Try not to overload the muffins with berries. Too many berries will cause the batter to sink and the bottoms to become soggy.

Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.