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Giant Blueberry Muffins

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A dozen blueberry muffins with fresh blueberries

Recipe by: LACTAID® Brand


Treat yourself to these giant lactose-free muffins loaded with blueberries.

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

2 cups all-purpose flour


¾ cup granulated sugar


2 ½ teaspoons baking powder


½ teaspoon salt


2 beaten eggs

, ,

½ cup melted butter or cooking oil*


1 tablespoon finely shredded orange peel


1 cup fresh blueberries or frozen blueberries, thawed


Coarse sugar (optional)

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LACTAID® Reduced Fat 2% Lactose-Free Milk

  1. Preheat oven to 350 degrees F. Lightly grease six 3 ½-inch muffin cups or line with large paper bake cups. Set aside.
  2. In a medium bowl stir together flour, ¾ cup sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
  3. In a small bowl combine eggs, LACTAID® Reduced Fat 2% Lactose-Free Milk, butter or oil, and orange peel (if using). Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
  4. Spoon batter into prepared muffin cups, filling each about ⅔ full. If desired, sprinkle with coarse sugar.
  5. Bake in a 350 degree F oven about 30 minutes or until golden.
  6. Cool in muffin cups on wire rack 5 minutes.
  7. Remove from muffin cups; serve warm.

If you prefer standard-size muffins, spoon the batter into twelve 2 ½-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutrition Facts

Serving Size: 1 muffin

Amount Per Serving

Calories 445
Total Fat 21g
Calories from Fat 180
Saturated Fat 2g
Cholesterol 74mg
Sodium 398mg
Total Carbohydrate 60g
Dietary Fiber 1g
Sugars 30g
Protein 7g
Calcium 148mg
Recipe by:

Treat yourself to these giant lactose-free muffins loaded with blueberries.

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:
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