Dairy Free Blueberry Muffins

5 from 6 votes

Dairy Free Blueberry Muffins

My dairy-free blueberry muffins are fluffy, moist, and make the perfect grab-and-go breakfast. Ready in just 35 minutes, they feature almond milk, eggs, sugar, and flour, packed with fresh blueberries. This recipe also adapts easily to vegan and gluten-free diets.

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

My #1 Secret Tip for this blueberry muffin recipe is to toss the blueberries in flour before folding them into the batter. This helps them stay put a little better instead of sinking to the bottom of the muffin cup. Just lightly coating them in a bowl will work.
I let the batter rest for a few minutes before cooking to give it a thicker, more robust consistency.
You can use frozen or fresh berries. Frozen blueberries do not need to be thawed before being added to this recipe.
For best results, do not overmix! We want to mix the batter just until the flour has combined with the rest of the ingredients. Overmixing will result in dry / less moist muffins.
I use a butter knife to check the muffins before removing them from the oven. This trick is similar to the toothpick test, but easier to see if any batter comes out of the knife.

Nutrition