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 Time10

Cook Time30

Course: Breakfast

Cuisine: American

Diet: Low Lactose

Servings:

Author: Bailey Rhatigan

Ingredients

¾ cup granulated sugar
½ cup olive oil * or vegan butter, softened
2 cups all purpose flour
2 tbsp baking powder
⅛ 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