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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.

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.

FOUR: Let cool slightly and enjoy warm!

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.

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.

Frequently Asked Questions

Other Recipes You May Like

• Brown Butter Blueberry Muffins
• Blueberry Flax Bagels
• Healthy Blueberry Scones
• Pound Cake with Lemon and Blueberries
• Chocolate Chip Muffins

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 Instagram, Tiktok or Pinterest!