Breakfast

Dairy Free Blueberry Muffins

These Dairy Free Blueberry Muffins are the perfect way to start your day. They are fluffy, sweet and have bursting blueberries in each bite. Start to finish, these muffins are ready in 30 minutes and are best enjoyed warm with some butter and a cup of coffee!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

a hand holding a single blueberry muffin that has sugar on the top so it's crunchy and golden brown

Why You’ll Love This Recipe

  • Dairy Free Blueberry Muffins come together in one bowl and are ready in just about 30 minutes.
  • These muffins are fluffy, sweet and have bursting blueberries in each bite.
  • You can use frozen or fresh blueberries for this recipe.
  • As written this recipe is dairy free!
  • It can also be made gluten free with the swap of a 1:1 gluten free flour blend instead of all purpose flour.
  • This recipe using monk fruit sweetener which is a sugar free sweetener.
  • Check out my brown buttered blueberry muffins for more blueberry love!

Ingredients And Substitutions

These are the main ingredients and substitutions for Dairy Free Blueberry Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

What makes these muffins so fluffy and airy is the use of all purpose flour. If you are gluten free you can swap for a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthur’s. Oat flour is also a great alternative, however, they won’t be as fluffy as these ones are pictured here.

Baking soda and baking powder combined together are going to help the texture and fluffiness of these muffins.

Salt help balance out all the flavors.

To keep these muffins sugar free, use a monk fruit sweetener. Otherwise, feel free to use cane sugar, brown sugar, or coconut sugar.

Coconut oil is going to give these muffins a moist texture. You may sub for regular butter, dairy free butter or ghee.

Eggs will also add to the moisture and will add to the texture of these muffins as well. I have not tested this recipe with an egg substitute. You can use flax eggs, however, please note the texture will differ slightly.

Vanilla extract adds flavor to any baked good.

Feel free to use your favorite milk or nut-milk alternative. I used oat milk, but almond milk, coconut milk, hemp milk or even dairy milk will work the same.

You can use fresh or frozen blueberries.

Sprinkle some turbinado sugar on top of the muffins before baking if desired.

all the ingredients that you need to make these muffin in individual containers.

How To Make

ONE: In a large mixing bowl, combine melted coconut oil, monk fruit sweetener, eggs, vanilla extract, and oat milk. Whisk together until ingredients are well incorporated.

TWO: Next, sift in the all purpose flour, baking soda, baking powder, salt and cinnamon. Then, before mixing fold in the blueberries straight into the flour and gently mix until ingredients are just combined.

THREE: Add batter to muffin tins, skipping every other cavity. This is going to help the muffins rise during baking time and have those amazing fluffy muffin tops. Sprinkle the turbinado sugar on top of the muffins and then bake.

liners in a muffin tin spaced out by every other and filled with the blueberry muffin batter and toped with sugar.

FOUR: Let cool slightly and enjoy warm!

blueberry muffins after being baked on a plate

Tips And Tricks

Mix together the wet ingredients before adding in the dry.

Throwing the blueberries in the batter before mixing in the dry ingredients will naturally coat the blueberries with flour which will prevent them from sinking to the bottom of the muffins.

To achieve those fluffy muffin tops, only use every other muffin cavity and fill the unused ones with water.

Water in the unused muffin cavities will steam the muffins during baking time creating a much more moist texture.

Sprinkle some turbinado sugar on top of the muffins before baking to create a crunchy and sweet muffin top.

How To Serve And Store

Serve these Dairy Free Blueberry Muffins once they are cool enough to handle. Enjoy warm with some dairy free butter and a cup of coffee.

Store muffins in an airtight container on the counter and enjoy within 3-4 days.

a hand holding a blueberry muffin that is cut in half.

Taste And Texture

These Dairy Free Blueberry Muffins are perfectly sweet and are filled with bursting blueberries in each bite.

The texture is fluffy, airy, and chewy.

two blueberry muffins stacked on top of one another with the top one having a bite taken out of it.

Frequently Asked Questions

Can I use almond flour instead of all purpose flour?

I haven’t tested these muffin with any other flour aside from the all purpose flour. But if you are gluten free you can swap for a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthur’s. Oat flour is also a great alternative, however, they won’t be as fluffy as these ones are pictured here.

Can I use butter instead of coconut oil?

Yes!

Can I use frozen blueberries?

Yes, absolutely!

Other Recipes You May Like

If you make these Dairy Free Blueberry Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Dairy Free Blueberry Muffins

These Dairy Free Blueberry Muffins are the perfect way to start your day. They are fluffy, sweet and have bursting blueberries in each bite. Start to finish, these muffins are ready in 30 minutes and are best enjoyed warm with some butter and a cup of coffee!
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
25 minutes
TOTAL TIME:
35 minutes
Author - Hannah

Ingredients

  • 2 cups all purpose flour 
  • 1.5 tsp baking soda
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 3/4 cup monk fruit sweetener, or cane sugar, brown sugar, coconut sugar
  • 1/2 cup coconut oil, sub butter or ghee
  • 2 eggs
  • 1 tsp cinnamon 
  • 2 tsp vanilla extract
  • 1/2 cup oat milk, or any other milk/nut-milk alternative
  • 1.5 cups fresh blueberries, can sub frozen
  • Sprinkle some turbinado sugar on top of the muffins before baking, if desired.

SCALE:

1X

YIELDS:

12 Muffins

Directions

  1. Preheat oven to 425F and prepare 2 muffin tins by lining them with liners, skipping every other one. This is going to help the muffins rise during baking time and have those amazing fluffy muffin tops.
  2. In a large mixing bowl, combine melted coconut oil, monk fruit sweetener, eggs, vanilla extract, and oat milk. Whisk together until ingredients are well incorporated. 
  3. Next, sift in the all purpose flour, baking soda, baking powder, salt and cinnamon. 
  4. Then, before mixing, fold in the blueberries straight into the flour and gently mix until ingredients are just combined. 
  5. Sprinkle the turbinado sugar on top of the muffins and then bake for 15 minutes at 425F and then reduce heat to 375F and bake for another 10 minutes. Don’t open the oven door. 
  6. Let cool slightly and enjoy warm! 

Notes

  • Mix together the wet ingredients before adding in the dry.
  • Throwing the blueberries in the batter before mixing in the dry ingredients will naturally coat the blueberries with flour which will prevent them from sinking to the bottom of the muffins.
  • To achieve those fluffy muffin tops, only use every other muffin cavity and fill the unused ones with water.
  • Water in the unused muffin cavities will steam the muffins during baking time creating a much more moist texture.
  • Sprinkle some turbinado sugar on top of the muffins before baking to create a crunchy and sweet muffin top.

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