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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.
When blueberry season comes around, I always take my kids to the farm to pick kilos of fresh berries to make tons of tasty treats together, like my homemade strawberry blueberry pie and lemon blueberry cookies.
They eat as many blueberries as they stuff in the recipes, and they’re so sweet and juicy that I drop them into vegan blueberry pancakes and other breakfast recipes for a burst of flavor and sweetness, which is why I created this easy blueberry muffin recipe. It’s packed with naturally sweet blueberries and perfect for a delicious snack on the go.
I used to always grab a muffin with a coffee at the coffee shops in town, but it always felt like I was eating dessert rather than something I could enjoy for breakfast. So, I decided to make my own. After a few tweaks, I created this fluffy, moist, low-sugar blueberry muffin recipe that is just perfect for enjoying with a coffee in the morning. My kids happily walk into the kitchen and grab one before heading off to school, and my husband sneaks a few into his work bag. Everyone loves them, and the fact that I can make a big batch to have enough for the week in under an hour is fantastic.
If you’ve ever made pancakes, you’ll be totally fine with baking my non-dairy blueberry muffins. The process is so simple, I get my kids to pour and mix the ingredients every time! Once the ingredients are separated into dry and wet, they mix them together until a thick batter forms, fold in the blueberries, and scoop the batter into a muffin tin to bake. They’re so delicious and fluffy, it’s hard to let them cool down before grabbing one.
The great thing about this blueberry muffin recipe is that I can adapt it to suit everyone’s dietary needs. I use gluten-free flour when I make a batch for my friend, and substitute eggs with flax seeds to make them fully vegan for my neighbor, and since I use plant-based milk, it’s perfect for those avoiding dairy products. No matter what your preference, this low-sugar, healthy, fluffy muffin recipe stuffed with juicy blueberries is for you.
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🥘 Ingredients
My non-dairy muffins are such a breeze to make with just a few simple ingredients that I almost always have in my pantry.
All-purpose flour: Flour is the base for this dairy-free blueberry muffin recipe. I prefer all-purpose flour as it’s great for all types of baked goods, but any type of flour will work for this recipe, including whole wheat flour or oat flour for more fiber, and gluten-free flour.
Baking Powder: I add a small spoon of baking powder to help the muffins rise while they’re cooking.
Sugar: I use a small amount of sugar in this recipe to give these delicious muffins a perfectly sweet flavor that complements the natural sweetness of blueberries without an overpoweringly sweet taste. Use whichever sugar you prefer for this recipe: raw sugar, brown sugar, coconut sugar, regular granulated white sugar, or even monk fruit.
Eggs: Eggs act as an emulsifying agent. I use 2 in this recipe to hold everything together and give the muffins a richer flavor. Swap the eggs for two flax eggs if you would like to make these blueberry muffins vegan.
Coconut Oil: My muffins need oil to retain moisture and a tender, fluffy texture. Olive oil would be a great option too. You can use vegetable oil, but I like coconut oil or olive oil because of the healthy fats.
Almond Milk: Milk adds more moisture and flavor, and helps prevent them from drying out. I use unsweetened almond milk in this recipe, but any plant milk will work.
Vanilla Extract: I add just a few drops of vanilla extract to give the muffins a wonderful flavor and bring out the sweetness of the other ingredients.
Fresh Blueberries: Juicy blueberries are the key ingredient in this recipe. I recommend using fresh berries if available, but frozen will do if not. Fold them in frozen if using. Wild blueberries are also an excellent choice for this recipe if they are in season in your area.
🔪 How To Make
I love making my foolproof method to bake these delicious blueberry muffin. Here is how I do it:
Preheat Oven, Mix Dry Ingredients: First, I preheat the oven to 350 degrees F / 180 °C and line a 12 cup muffin tin with cupcake liners or muffin liners. I whisk together the flour, baking powder, and sugar in a large bowl.
Mix Wet Ingredients: In a separate bowl, I whisk together the eggs, oil, almond milk, and vanilla extract.
Combine All Ingredients: Then, I pour the wet ingredients into the dry, along with the blueberries.
Gently Mix: I gently stir the mixture until combined, making sure not to overmix the batter.
Divide Batter: Then, I divide the batter evenly between the prepared muffin liners with a spoon or ice cream scoop.
Bake and Cool: Lastly, I pop the muffins in the preheated oven for 20-30 minutes or until an inserted skewer comes out clean and the tops are lightly golden brown. Let the muffins cool completely on a cooling rack before enjoying.
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.
Other Tips To Keep In Mind:
- 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.
📖 Variations
My dairy-free muffin recipe is great for flavor combinations. I’ve tried a few variations of this recipe to add extra flavor and texture. Below are a few of my favorite variations for this dairy-free blueberry muffin recipe.
Egg-Free: I make vegan blueberry muffins by ditching the eggs for what’s commonly called a flax egg. Check out my recipe on how to make flax eggs if you’ve never made them before. Just mix 1 tablespoon of ground flaxseed + 3 tablespoons of water for each egg. Dairy and egg free muffins are super simple to make and taste just as delicious.
Chocolatey: I simply fold in 1 cup of chocolate chips at the same time as the blueberries to the batter. If you are making vegan muffins, be sure you choose vegan chocolate chips.
Add Walnut: Adding chopped walnuts gives my muffins a lovely crunch. I simply add 1/2 cup to the batter before baking. If you don’t like walnuts, any kind of nut you like will work.
🍽 Serving Suggestions
For a filling breakfast or brunch, I serve these tasty blueberry muffins with other tasty treats. Here are some of my favorites:
Breakfast: My family loves these muffins as a grab-and-go treat during the week, but on weekends, we set a morning table full of fluffy oat flour pancakes and healthy smoothies or a nourishing Greek yogurt bowl with peanut butter so everyone can choose their favorite or enjoy a bit of everything before we head out for the day.
Brunch: When I have friends over for a midweek brunch get-together, I like to pair muffins with an iced mocha latte coffee during the summer season and a cup of thick, healthy hot chocolate in colder weather.
🧊 Storage Directions
Refrigeration: Once cooled, I store leftover muffins in an airtight container or wrap them well with plastic wrap and store them in the fridge for 4-5 days.
Freezing: I find the best way to freeze these milk-free blueberry muffins is to wrap them individually in plastic wrap, transfer them to an airtight freezer-safe container or freezer bag, and freeze them for up to 3 months. Thaw in the fridge overnight before eating.
Reheating: The best way to reheat these muffins is in the microwave for 30 seconds to a minute.
❓Recipe FAQs
In my experience, when muffins are dry instead of moist, it means they have been cooked for too long or at a higher temperature than recommended (350 degrees F / 180 °C). I always check my muffins after 20 minutes with a toothpick to see if the batter is still wet, and every 5 minutes after so that they come out perfect.
Technically, yes. Water will help the ingredients mix together and can be used in muffin batter. However, I don’t recommend using water, as muffins made with water instead of milk will not be as moist, the texture will likely be off, and the flavor will be more bland.
Muffins that don’t rise during baking are a likely cause of overbaking. I recommend folding the batter lightly until the wet and dry ingredients are just mixed and letting the batter rest for 10-15 minutes before baking.
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📋 Recipe Card
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.
Servings: 12 muffins
Calories: 201kcal
- 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.
Serving: 1muffin | Calories: 201kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 39mg | Potassium: 82mg | Fiber: 1g | Sugar: 15g