These dairy free blueberry muffins are light, fluffy, and oh so delicious. They're super easy to make, you only need one bowl, and they bake in just 15 minutes. With a nice domed top and tender interior filled with juicy blueberries, this small batch dairy free muffin recipe is the only one you'll need.
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I don't know about you, but to me, the baking of blueberry muffins means summer is officially around the corner. Berry season is definitely one of the highlights of this season, from strawberries, to raspberries, and especially juicy, fresh blueberries- there's so much delicious food you can create! I love incorporating berries into compotes for my breakfast, or cupcakes for a treat, but these blueberry muffins mighttttttt just be my new favorite way to bake with berries!
This great recipe is so easy to follow, quick to prepare, and delivers 6 incredibly amazing muffins. They're soft and tender on the inside with a lightly crisp, golden brown exterior. You only need a few pantry staple ingredients and less than 30 minutes to bake up a batch of these yummy, dairy-free blueberry muffins.
Not in the mood for muffins? Try this lemon blueberry sheet cake instead!
WHY YOU'LL LOVE THIS RECIPE
- Muffins bake in just 15 minutes
- You only need one bowl
- Easy recipe to follow, great for beginners
- You get 6 incredibly delicious, tender muffins
- They make a great grab and go breakfast, or dairy-free dessert
INGREDIENTS FOR DAIRY FREE BLUEBERRY MUFFINS
- Avocado oil: I use oil instead of butter so they're dairy free. You could also use melted coconut oil or any other neutral vegetable oil
- Sugar: This organic white sugar is my favorite kind, additionally you could use coconut sugar
- Egg: Yes, eggs are dairy free. I'm not sure why that's always a concern
- Vanilla extract
- Flour: King Arthur All Purpose flour is the best quality in my opinion
- Baking soda & baking powder: The combination of the two creates that nice domed top
- Almond "buttermilk": You can make vegan buttermilk by mixing 1 Tablespoon of apple cider vinegar into 1 cup of unsweetened almond milk
- Blueberries: I used wild frozen blueberries in these muffins. Frozen is just more convenient and more cost effective
HOW TO MAKE BLUEBERRY MUFFINS DAIRY FREE
- Preheat your oven to 425 degrees f and line every other cup in a muffin tin with paper liners
- Next, in a large bowl, whisk together the wet ingredients except for the almond 'buttermilk'. Once well mixed, add in the dry ingredients and mix until just combined
- Now you're going to pour in the 'buttermilk' and mix until fully incorporated
- In a separate small bowl, toss the blueberries with ½ tablespoon of flour to coat them, then add to the muffin batter and use a rubber spatula to gently fold them in
- Use a cookie scoop to divide batter into the 6 liners, filling then ¾ of the way full
- Bake at 425 f for 5 minutes, then lower the oven temperature to 325 degrees f and bake for 10-12 minutes. A toothpick inserted into the center of a muffin should come out clean
- Pull the muffin tin out of the oven and let the blueberry muffins cool completely on a wire rack
HOW TO GET THOSE NICE MUFFIN TOPS
Ever wonder how bakers seem to get that beautiful, domed muffin top that's lightly crispy on the outside but melt in your mouth tender on the inside? Well, I'm here to share all the tips and tricks I've learned along the way.
- Make sure your leavening agents aren't expired. Bad baking powder and baking soda won't allow your muffins to rise, and you'll end up with flat topped, lack luster muffins. Check out how to do that here.
- Don't overmix the muffin batter. By overmixing you activate the gluten proteins more, resulting in a dense, muffin with a hard texture
- Fill the muffin cups almost to the top with the batter
- Don't skip that initial high heat bake time. That activates what's called a "fast rise" and helps the batter to spring up and get that gorgeous domed, brown, lightly crisp exterior
- Do not open the oven door while they're baking. I know it's tempting to check, but that's what the oven light is for! By opening the door you allow cold air into the oven which, not only adds baking time, but also may lead your muffins to collapse due to the sudden shock of cold air.
STORING AND FREEZING
You can store any leftover muffins in an airtight container at room temperature for 3-4 days. Be sure they're fully cooled before storing them in the container or else the moisture from the steam will make the dairy-free blueberry muffins soggy.
If you'd like, you can also freeze these and have delicious muffins instantly, any time the craving hits! To do that, wrap fully cooled muffins individually in plastic wrap, then again in aluminum foil and place into a freezer safe bag. Store in the freezer for up to 3 months.
EXPERT TIPS FOR YOUR BEST DAIRY-FREE MUFFINS
- Read the entire recipe first
- I don't suggest using olive oil because it has a more distinct taste
- Make the vegan "buttermilk" with any non-dairy milk- soy milk, coconut milk, oat milk. They should all work
- If you don't have apple cider vinegar, you can use lemon juice
- Add ⅛ teaspoon of almond extract or a little bit of lemon zest to really boost the flavor
- Line every other cup of your muffin tin so the hot air can circulate around the muffins better, resulting in the BEST blueberry muffins
FAQs
You can substitute the all purpose flour with a 1:1 gluten free all purpose flour blend that contain xanthan gum.
No, this recipe was designed to be made with a real egg not an egg substitute.
Did you make these amazing, dairy free blueberry muffins? If so, I would greatly appreciate you leaving a comment and star rating down below. Additionally, you can follow me on Instagram and tag me if you make any of my easy recipes.
PrintAmazing Dairy Free Blueberry Muffins
These dairy free blueberry muffins are soft and tender inside with a lightly crisp exterior. You only need 20 minutes to whip up a batch of these amazing muffins that make a great breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 6 Servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¼ cup avocado oil
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup + ½ tablespoon all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsweetened almond milk "soured" with ¾ teaspoon apple cider vinegar
- ⅓ cup frozen wild blueberries
Instructions
- Preheat oven to 425 degrees f and line every other cup in a muffin tin with paper liners
- Next, in a large bowl, stir together the avocado oil, sugar, egg, and vanilla extract until well combined
- Add 1 cup of flour, baking powder, baking soda, and salt directly into the wet ingredients, and stir until just combined
- Now, pour in the 'soured' almond milk and mix until fully incorporated
- In a separate small bowl, toss the blueberries with ½ tablespoon of flour to coat them, then add to the muffin batter and use a rubber spatula to gently fold them in
- Use a cookie scoop or dry measuring cup to divide batter into the 6 liners, filling then ¾ of the way full
- Bake at 425 f for 5 minutes, then lower the oven temperature to 325 degrees f and bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean
- Pull the muffins out of the oven and let them cool completely on a wire rack
Notes
- Melted coconut oil or another neutral oil will work to replace the avocado oil
- Any non-dairy milk will work in place of the almond milk
- Use lemon juice if you don't have apple cider vinegar
- Add ⅛ teaspoon almond extract or a little bit of lemon juice to boost the flavor
- Line every other cup in your muffin tin so the hot air can circulate better
- Store leftovers in an airtight container at room temperature for 3-4 days
Keywords: blueberry muffins with oil, blueberry muffins without butter, dairy free muffins
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