Start off the day with these Dairy Free Blueberry Muffins! With juicy blueberries in every bite, they're perfect for breakfast, brunch, or a simple and easy snack. They are the best way to make muffins without dairy.
Dairy free recipes aren't hard to make, but it can feel hard to find an easy one to follow along with and love. I promise you that these dairy-free blueberry muffins are soft, fluffy, and addictive - so consider yourself warned.
Thankfully, all you need is a little bit of time and ingredients, and you'll have homemade muffins to enjoy!
If you're looking for more dairy-free recipes, be sure to try my Dairy Free Chocolate Brownies!
Ingredients
- All-purpose flour - You could also use a 1:1 gluten free flour blend.
- Light brown sugar - Adds sweetness.
- Baking soda - Helps to add a fluffy texture.
- Coconut milk - The main wet ingredient used to bind the wet ingredients and dry ingredients together.
- Coconut oil - The melted coconut oil adds texture and flavor.
- Eggs - I use large eggs for the best results.
- Vanilla extract - Adds a nice vanilla flavoring.
- Blueberries - You can use fresh blueberries or frozen blueberries for these muffins.
See recipe card for quantities.
How to Make Dairy Free Blueberry Muffins
Preheat the oven to 400 degrees. Add paper muffin liners sprayed with cooking spray to a muffin pan/cupcake pan.
Step One: Add the flour, sugar, and baking soda to a large mixing bowl. Mix the dry ingredients.
Step Two: Add the coconut milk, oil, eggs, and vanilla.
Step Three: Stir until the muffin batter is just blended. Don't overmix.
Step Four: Carefully fold in the blueberries.
Step Five: Fill the muffin cups ¾ of the way full. Put the muffin pan in the oven and bake for about 20-22 minutes, or until an inserted toothpick comes out clean.
Step Six: Let the muffins cool in the pan for 10 minutes. Remove and let them finish cooling on a wire rack.
Top Tip
Don't overfill the muffin tins. Add the batter ¾ of the way full; then, a quick level method tip is to gently tap the pan on the counter to level out the batter. The leftover space in the muffin tin gives the muffins space to expand and fluff as they cook. If you fill the muffin cups too full, they're going to overflow and make a mess in the oven.
Substitutions
- Vegetable oil - You can use this instead of coconut oil. You could also use light olive oil or canola oil.
- Milk - Coconut milk is my go-to, but any non-dairy option will work. You can use soy milk, almond milk, oat milk, etc.
- White sugar - This could be used instead of brown sugar.
Variations
- Vanilla beans - Instead of using extract, you can use the seeds from a vanilla bean or vanilla bean paste.
- Crumb topping - Put a simple crumb topping on top if you want!
- Lemon - Add in a teaspoon of lemon zest or lemon extract to make lemon blueberry muffins.
These Banana Blackberry Oat Muffins are a fun muffin recipe to try! You'll love the contrasting flavors.
Equipment
You'll want to have a large bowl, muffin liners, muffin tin, measuring cups, and a wire rack to make these homemade muffins.
Storage
Leftover muffins are easy to store. You can simply wrap them in plastic wrap once they cool to room temperature or put them in an airtight container. You can keep them at room temperature or store them in the fridge, up to you.
You can also freeze leftover muffins to enjoy later. Simply add them to a freezer-safe container and store them in the freezer. To thaw, move them to the fridge.
Common Questions
This is likely because you stirred the batter too much when you added the blueberries. Carefully fold them in, and don't over-stir. This way, the blueberries stay intact, and their juices don't come out. Even if the muffins turn blue or purple, they're still totally fine to eat!
Absolutely. If you just want to have some dairy-free muffins without blueberries, just leave them out. You can also swap in and use other fruits like strawberries, blackberries, etc.
Related
Looking for other recipes like this? Try these:
- Vanilla Muffin Recipe
- Raspberry and White Chocolate Muffins Recipe
- Orange Poppy Seed Muffins
- Banana Blueberry Oat Muffins
📖 Recipe
Dairy Free Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- 1.5 cups coconut milk
- ½ cup coconut oil melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 400 degrees. Line 18 muffin cups with paper muffin liners and spray with cooking spray.
- Combine flour, sugar, and baking soda in a large bowl.
- Stir the coconut milk, oil, eggs, and vanilla until the batter is just blended. Fold in the blueberries.
- Fill prepared muffin cups ¾ full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition
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