Berry Lemon muffins (dairy-free)


Hello ‘ello,

For the weekend, this happened upon a special mama as a gift (although part of this ‘gift’ was eaten before it was packed, by whom? you ask, I wonder). Mmmmm berry berry yummy indeed 😉.

The original plain dairy-full recipe is by this yummy mummy over here:

Let’s get to it shall we, Enjoy!


For this version, you’ll need:

  • 280g plain flour
  • 1 tbsp baking powder
  • pinch of salt
  • 115g fine golden caster sugar
  • 3 eggs
  • 100ml soya milk plus 100ml soya cream to make 200ml in total
  • 6 tbsp sunflower oil
  • juice and zest of two lemons
  • Coulis
  • 2 punnets of Strawberries
  • 1 punnet of blueberries
  • 3 tbsp caster sugar

For the muffins: 

  • Preheat the oven to 200 oC/400 oF/Gas Mark 6 and grease muffin tin or place cases in muffin tin.
  • Sift flour, salt and baking powder together then stir in the caster sugar.
  • in a separate bowl, beat the eggs then beat in the milk, oil and lemon juice and add the lemon zest.
  • Gently beat the egg mixture into the dry ingredients until combined but don’t over mix.
  • Bake in a 180°C preheated oven for 25 minutes until risen and golden brown
  • Then transfer to a wire rack and leave to cool.

For Coulis – use this recipe. But keep some berries aside for topping.

Assemble thus: 

  • Muffin – 1 tbsp of Coulis – some chopped fruit….Done!






packed and ready to go!

packed and ready to go!


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About the Author: foodie

Yoga Teacher & Great Baker