Dairy Free Blueberry Muffins
These homemade dairy-free blueberry muffins are a delicious, easy, snack. They’re also nut-free, can be made gluten-free, and are easy to customize.
I love having a stash of these muffins or banana blueberry oatmeal muffins in the freezer to pull out for a quick snack or breakfast on the go. The hardest part of the whole recipe is really just waiting for the muffins to cool once they come out of the oven.Â
Ingredients
All you need are a few basic ingredients:
- All purpose flour.
- Baking powder – leavening agent.
- Kosher salt – a pinch to balance out the sweetness.
- Brown sugar – the added molasses in the brown sugar helps keep the muffins moist.
- Melted coconut oil – I suggest using refined coconut oil for no coconut taste.
- Large eggs – acts as the binder and helps hold the muffins together.
- Vanilla extract – added flavor.
- Dairy-free milk – such as oat milk, cashew milk, unsweetened almond milk, or soy milk.
- Juicy blueberries – I love using fresh blueberries when they’re in season and frozen blueberries the rest of the time.
How to Make Dairy Free Blueberry Muffins
Step 1. Preheat the oven to 350ÂşF. Grease a 12-cup muffin tin with oil or liners and set it aside.
Step 2. In a large bowl, whisk together the flour, baking powder, and salt.
Step 3. In a medium bowl, beat together the sugar, eggs, coconut oil, and vanilla. Add in the milk and mix again to combine.
Step 4. Pour the wet ingredients into the dry ingredients. Mix until just combined, making sure not to over-mix the batter. Gently fold in the blueberries with a silicone spatula. The batter will be thick.
Step 5. Divide the muffin batter evenly between the greased muffin wells. Sprinkle the muffin tops with turbinado sugar if using.
Step 6. Bake at 350 for 18-22 minutes or until an inserted toothpick comes out clean. Let cool completely on a wire rack.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these dairy free blueberry muffins using what you already have? Here are some ideas…
- No blueberries? –Â use blackberries or raspberries instead.
- Make gluten-free blueberry muffins – use a gluten-free flour blend that has xanthan gum for the best results.
- No coconut oil? – olive oil, avocado oil, or melted vegan butter are great alternatives.
- No brown sugar? – use organic cane sugar or white sugar instead.
- No vanilla extract? – you could also use almond extract, ground cinnamon, or ground cardamom. Really anything to give them another dimension of flavor.
- Add-ins – chocolate chips, lemon zest.​
How to Store
Store leftover muffins at room temperature in an airtight container for up to 5 days or in a freezer-safe bag in the freezer for up to 3 months.
Frequently Asked Questions
You can use coconut sugar, but it’ll slightly change the texture of the muffins since it doesn’t have as much moisture as brown sugar. You can also use whole wheat flour in place of some of the all purpose.
To make these muffins egg-free, I recommend using flax eggs.
There’s no need to use muffin liners if you grease the muffin wells before you pour the batter in.
Top Tip
Use room temperature eggs and gently warm the dairy-free milk. If these ingredients are too cold, it will harden the coconut oil and make the batter difficult to mix.
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Dairy Free Blueberry Muffins
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon diamond crystal kosher salt reduce by half if using something else
- â…” cup brown sugar
- 2 large eggs room temperature
- ½ cup refined coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup dairy free milk of choice gently warmed
- 1 ÂĽ cups fresh or frozen blueberries
- turbinado sugar optional
Instructions
- Preheat the oven to 350ÂşF. Grease a 12-cup muffin tin with oil or liners and set it aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, beat together the sugar, eggs, coconut oil, and vanilla. Add in the milk and mix again to combine.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, making sure not to over-mix the batter. Gently fold in the blueberries with a silicone spatula. The batter will be thick.
- Divide the muffin batter evenly between the greased muffin wells. Sprinkle the muffin tops with turbinado sugar if using.
- Bake at 350 for 18-22 minutes or until an inserted toothpick comes out clean. Let cool completely on a wire rack.
I wish that I had more ripe bananas lying around so that I could double this recipe!! There are only two of us but these muffins don’t last long in our house. Absolutely delicious!