Print

Dairy Free Blueberry Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 69 reviews

Delicious and moist Dairy Free Blueberry Muffins made with almond milk and vegetable oil, perfect for a healthy, gluten-free-friendly breakfast or snack. These muffins are easy to make and feature fresh blueberries for a burst of natural sweetness without any dairy ingredients.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour)
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup unsweetened almond milk (or any non-dairy milk)
  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Fruit

  • 1 ½ cups fresh blueberries

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. Mix wet ingredients: In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk these wet ingredients until fully blended.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  5. Fold in blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them to avoid turning the batter purple.
  6. Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for perfect muffin shape.
  7. Bake muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool muffins: Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • Do not overmix the batter to keep the muffins tender and light.
  • Fresh blueberries work best, but you can use frozen if fresh are unavailable—no need to thaw.
  • You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.
  • Use any non-dairy milk of your choice to keep the recipe dairy free.
  • Muffins are best eaten within 2 days but can be stored in an airtight container for up to 4 days.

Find it online: https://justsosavory.com/dairy-free-blueberry-muffins-recipe/