Dairy Free Blueberry Muffins

5 from 6 votes

Dairy Free Blueberry Muffins

In just 35 minutes with just 8 ingredients, you'll have delicious dairy free blueberry muffins that are perfectly fluffy, moist, and flavorful! These easy to make healthy blueberry muffins are the perfect grab-and-go breakfast recipe for busy mornings. Includes a tried and tested vegan and gluten free option too!

Prep Time10

Cook Time25

Total Time35

Course: Baking, Breakfast, Brunch

Cuisine: American, Vegan

Diet: Low Salt, Vegetarian

Servings: muffins

Calories: 201kcal

Author: Anjali Shah

Ingredients

2 cups all-purpose flour
1 tsp baking powder
¾ cup sugar use a ½ cup for a lower sugar option
2 eggs
⅓ cup coconut oil melted
1 cup almond milk
2 tsp vanilla extract
1½ cups blueberries

Instructions

Preheat the oven to 350 degrees F / 180 C. Line a 12 cup muffin tray with muffin liners, set aside.
Whisk together the flour, baking powder and sugar in a mixing bowl.
In a separate bowl whisk together the eggs, oil, almond milk and vanilla extract.
Pour the wet ingredients into the dry, along with the blueberries.
Gently fold until combined, do not over mix the batter.
Divide the batter between the prepared muffin liners.
Bake muffins for 20-30 minutes or until an inserted skewer comes out clean.
Cool completely on a cooling rack.

Video

https://youtu.be/gpLyqpObJQI

Notes

Muffins can be stored in an airtight container in the fridge for up to 4 days.
Avoid over mixing the batter.
To make these muffins vegan friendly substitute the eggs with 2 flax eggs.
To make these muffin gluten free substitute the flour with gluten free flour.
Fresh or frozen blueberries work in this recipe. If using frozen do not thaw them before using.
Store muffins in an airtight container in a cool dry place for up to 2 days.
Muffins can be frozen for up to 1 month.
Each muffin has 12.5 grams of added sugar. To cut the sugar even more, use 1/2 cup of sugar and then each muffin will only have 8 grams of added sugar!

Nutrition