These one-bowl dairy free and egg free blueberry muffins are soft, fluffy, and perfectly sweet.
It’s blueberry season, y’all! I couldn’t resist grabbing a couple cartons of fresh blueberries at the store this week.
One of my favorite spring and summer activities is baking with seasonal ingredients.
These easy vegan blueberry muffins are loaded with plump juicy blueberries!
Vegan Blueberry Muffin Ingredients
These delicious muffins come together with 10 common ingredients in about 30 minutes.
Enjoy them for breakfast, lunch, or an afternoon snack. These muffins are non dairy, eggless, and can easily be made gluten free or vegan.
Here’s what you’ll need:
- Dairy-free milk
- Apple cider vinegar
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Refined coconut oil
- Vanilla extract
- Fresh blueberries
How Do You Make Dairy Free Blueberry Muffins?
Y’all know I’m all about quick and easy dairy free recipes! This allergy-friendly treat is no different.
You’re going to start by creating a vegan buttermilk. To do this combine dairy-free milk with apple cider vinegar and let it sit for 5-10 minutes.
As the plant-based buttermilk curdles, grab a large mixing bowl, and whisk in the flour, sugar, baking powder, baking soda, and salt.
Once that’s all combined, stir in the “buttermilk”, oil, and vanilla. Gently fold in the fresh blueberries then transfer batter to prepared muffin tin.
If you want to add some extra curb appeal to these muffins, pop some extra bluebs on top!
Bake at 400F for 25 minutes, or until fully cooked. Remove from oven then let cool before digging in.
The aroma from these freshly baked bakery style blueberry muffins is enough to keep this recipe on rotation!
Tips for Making The Best Dairy Free Muffins
- Make sure you’re measuring your flour the correct way. Spoon flour into your measuring cup, then level it off with the back of a knife.
- Be careful not to overmix the batter. Stir until just combined for super fluffy and tender muffins.
- Use a 1/4 cup measuring cup to create the same sized muffins.
Dairy-Free and Egg-Free Blueberry Muffins FAQ
What is the best type of dairy-free milk to use? Use what you have on hand. Soy milk seems to curdle the best, but I’ve also had great results using oat milk and almond milk.
What can I use in place of coconut oil? You can substitute coconut oil with canola oil or vegetable oil.
Can I make these oil-free? Yes! Replace the oil with unsweetened applesauce.
Can I make this recipe gluten-free? You sure can! Simply use your favorite 1-1 gluten free flour blend.
How do I make these vegan blueberry muffins? Easy! Follow my recipe as is and just ensure you’re using vegan-friendly sugar.
Can I use frozen blueberries? If you are using frozen berries, thaw the blueberries by running them under room temperature water in a colander. Let the blueberries sit for at least 15 minutes then pat them dry with a paper towel.
How do I store blueberry muffins? Store leftovers in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Want more delicious dairy free dessert recipes? Check these out next:
- Easy Banana Chocolate Chip Muffins
- Vegan Cinnamon Rolls
- Pumpkin Banana Bread
- Coconut Oil Brownies
- Easy Vegan Chocolate Cupcakes
- Baked Banana Bread Donuts
- Dairy-Free & Egg-Free Vanilla Cake
- Baked Apple Cider Donuts
I hope you enjoy my dairy free blueberry muffins recipes! If you give it a try, please share a photo with me over on Instagram.
Dairy-Free and Egg-Free Blueberry Muffins
Ingredients
- 1 cup unsweetened dairy-free milk (soy, almond, oat, etc.)
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup refined coconut oil melted
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 400F and line a muffin pan with liners and spray with oil.
- In a measuring cup, whisk together dairy-free milk and apple cider vinegar to create a non-dairy buttermilk.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Pour in the “buttermilk”, oil, and vanilla. Stir until just combined, then gently fold in the blueberries.
- Transfer batter into muffin pan, filling each liner about 3/4 full. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool then remove from pan.
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