These dairy free blueberry muffins are soft, fluffy, and perfectly sweet. No eggs needed! Enjoy them for breakfast or an afternoon snack.
June and July are blueberry season! I couldn't resist grabbing a couple cartons of fresh blueberries at the store this week. One of my favorite summer activities is baking with seasonal ingredients.
These easy vegan blueberry muffins are loaded with plump juicy blueberries! They're perfect for breakfast, brunch, an afternoon snack, or even dessert.
Why you'll love this recipe
- Dairy and egg free muffins are quick and easy to make. They bake in 25 minutes!
- These homemade muffins are accidentally vegan and can easily be made gluten free.
- They are kid friendly for your baby or toddler. The ultimate grab and go treat!
Dairy free blueberry muffins come together in one bowl, with no mixer required. Here are my recommended kitchen tools.
Ingredients and substitutions
These blueberry muffins without milk, butter, or eggs muffins come together with 10 common ingredients in about 30 minutes. Here's what you'll need:
- Dairy free milk: You can use any non dairy milk you have as long as it's unsweetened and unflavored. I suggest almond milk, soy milk, or oat milk.
- Apple cider vinegar: ACV gives our muffins a little tang and when mixed with milk, creates a DIY buttermilk! You can use lemon juice as an alternative.
- All purpose flour: We're using good ol' all purpose flour. To make gluten free blueberry muffins, use your favorite 1-to-1 gluten free flour blend.
- Granulated sugar: My muffins aren't overly sweet because the blueberries will impart their natural sweetness.
- Baking powder and soda: These ingredients act as the leavening agent, which give the muffins a nice rise.
- Oil: I suggest using refined coconut oil for a mild taste and bouncy texture. You can use canola oil or vegetable oil as a substitute.
- Vanilla extract: Vanilla rounds out the flavors and gives the muffins a warmness.
- Blueberries: I prefer baking with fresh blueberries, but if you only have frozen that's perfectly fine too. Be sure to rinse frozen berries well so your muffins don't turn a green-blue color!
How to make dairy free blueberry muffins
Y'all know I'm all about quick and easy allergy friendly recipes! This one 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 "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 blueberries 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!
How to store leftovers
Store leftovers in an airtight container at room temperature for up to 5 days. Dairy free blueberry muffins are freezer friendly! Store in a freezer safe bag in the freezer for up to 2 months. Thaw in the fridge when ready to enjoy!
Add these optional mix-ins to the muffin batter to switch it up.
- Lemon blueberry muffins: Add the zest of one lemon.
- Mixed berry muffins: Use a combo of raspberries, blueberries, and diced strawberries.
- Blueberry walnut muffins: Toss in chopped walnuts or your favorite nuts.
- Blueberry chocolate muffins: Add dairy free chocolate chips!
Follow these tips and tricks for making the best dairy free muffins!
- Properly measure the flour using the scoop and level method. 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.
- Stir the blueberries in gently. We just want to fold them into the batter, not break them apart.
- If time permits, let the muffin batter rest a few minutes before cooking. This will give it a thicker consistency.
- Use a ¼ cup measuring cup to spoon batter into the muffin pan to ensure even-sized muffins.
Frequently asked questions
Yes! 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.
To make oil free blueberry muffins, substitute the coconut oil with applesauce.
Fill each liner about ¾ full.
There are a few reasons for dry or crumbly muffins. You may have used too much flour, over-mixed the batter, or let them cook in the oven for too long.
More dairy free recipes
I hope you love these dairy free and egg free blueberry muffins as much as we do! Want more? Try these next:
- Dairy free banana muffins
- Wacky cake
- Dairy free banana bread
- Brownies without egg or dairy
- Dairy free cupcakes
Dairy Free Blueberry Muffins
- 1 cup unsweetened dairy free milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted refined coconut oil
- ½ teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 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 mixture.
- 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 ¾ full. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool then remove from pan.