Dairy Free Blueberry Muffins

4.25 from 4 votes
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These dairy free blueberry muffins are bursting with flavor and soft blueberries in every bite. They are made with dairy free ingredients, no one will know the difference.

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Why Make These Dairy Free Blueberry Muffins

Well, for starters they don’t have unnecessary added dairy to them. You can make these muffins easily without any lactose! They are moist and fluffy on the inside and bursting with blueberries throughout. You can choose your topping on them. I like to do some oats and sugar to give them texture, but you can omit if you’d like.

Ingredients Needed

Some of these ingredients can be changed and customizable. You can top these muffins with sugar and oats or you can make your own icing out of powdered sugar and almond milk to drizzle over the muffins.

Dairy Free Muffins Ingredients in bowls on a counter.

Vegan Butter Or Oil. They both great. I prefer this recipe with Olive Oil, if helps the dough to thin our a bit more than the vegan butter. But they both work well.

Sugar. Granulated white sugar.

Flour. All purpose. You may also use all purpose gluten free as well.

Almond Milk.

Blueberries. Raspberries will also work wonderfully.

Vanilla or Almond Extract.

Baking Powder.

Salt.

Eggs. You will need two

Oats for topping. This is optional.

Optional. For icing, powdered sugar.

How To Make This Recipe

These dairy free muffins do not need to be fussed over. The most important part is to be sure the batter is the right consistency and that you don’t over mix. As usual I like to make sure these recipes are FOOL PROOF 😉

Step one. If using vegan butter, soften the butter and add to a stand mixer with the sugar. Mix until “creamed”. If using Oil. do the same thing, it will just be more runny and liquidity which is great.

Step two. Add the flour, salt, baking soda together in a bowl and whisk.

Step three. Add the eggs into the stand mixer with the oil and sugar. mix on low, add in vanilla extract. Next add in the flour followed immediately by the almond milk. Your mix will be thicker than pancake batter, but not as thick as cookie dough. Fold in the blueberries. Be mindful to NOT OVER MIX the batter.

Step four. Set oven to 350º line a muffin tin with paper liners. Scoop about 1/4 cup into each liner. Sprinkle sugar over the top of each muffin, about 1/2 tsp over each. Sprinkle Oats over the top after (optional!) for texture. Bake for 30 minutes or until a toothpick comes out clean. Let the muffins cool completely before enjoying.

Optional Icing: whisk 1 cup powdered sugar with 1/2 tbsp almond milk. Add more powdered sugar to mix if you desire a thicker icing.

Up close photo of dairy free muffins

Recipe FAQ’s

What consistency should the batter be

The batter should be thinner than a sticky cookie dough and thicker than a pancake batter. It will stick to a spoon with you scoop it into the muffin cups

Can I use raspberries?

Yes, they will work wonderfully in this recipe.

Can I use oil?

Yes, avocado, canola or olive oil will work great

Can I make these gluten free

If you use all purpose gluten free flour blend, that’s the only one I have experimented with for this recipe.

Other Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Dairy Free Blueberry Muffins
4.25 from 4 votes

Dairy Free Blueberry Muffins

These dairy free muffins are bursting with flavor and soft blueberries in every bite. They are made with dairy free ingredients, no one will know the difference. 
Prep: 10 minutes
Cook: 30 minutes
Servings: 12

Ingredients 

  • ¾ cup granulated sugar
  • ½ cup olive oil , * or vegan butter, softened
  • 2 cups all purpose flour
  • 2 tbsp baking powder
  • tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup almond milk
  • 1 tbsp almond milk , * combined with 1/2 cup almond milk
  • ½ cup blueberries

Optional For Topping

  • 3 tbsp oats
  • 2 tbsp granulated or brown sugar , for topping

Instructions 

  • If using vegan butter, soften the butter and add to a stand mixer with the sugar. Mix until "creamed". If using Oil. do the same thing, it will just be more runny and liquidity which is great.
  • Add the flour, salt, baking powder together in a bowl and whisk.
  • Add the eggs into the stand mixer with the oil and sugar. mix on low, add in vanilla extract. Next add in the flour followed immediately by the almond milk. Your mix will be thicker than pancake batter, but not as thick as cookie dough. Fold in the blueberries. Be mindful to NOT OVER MIX the batter. 
  • Set oven to 350º line a muffin tin with paper liners. Scoop about 1/4 cup into each liner. Sprinkle sugar over the top of each muffin, about 1/2 tsp over each. Sprinkle Oats over the top after (optional!) for texture. Bake for 30 minutes or until a toothpick comes out clean. Let the muffins cool completely before enjoying.
  • If making an icing instead of a sugar topping:: Optional Icing: whisk 1 cup powdered sugar with 1/2 tbsp almond milk. Add more powdered sugar to mix if you desire a thicker icing.

Notes

*depending on batter consistency you may need one extra tbsp of almond milk.You can add up to two tbsp to the batter if needed. 
Your mix will be thicker than pancake batter, but not as thick as cookie dough.

Nutrition

Serving: 12g | Calories: 227kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 277mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 227
Keyword: muffins
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9 Comments

  1. 4 stars
    great recipe!! the only thing I did different was use coconut milk instead of almond milk. it came out pretty good. looking at more of your recipes now!

    1. Hi Micah! So happy to hear you enjoyed these muffins, they are one of my favorite recipes. Thanks for coming back to let me know they were enjoyed.

    1. Hi John!
      Yes, Oat milk would be a wonderful substitute. Enjoy

    1. Oh, just found it up above! I always skip to the recipe without reading 😬 maybe add it to the instructions on the printable one?!

      1. Thank you for catching that somehow it got deleted from the recipe card I am adding that back in now I appreciate you pointing it out!! Xoxo