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blueberry muffins without butter or milk dairy free muffins with blueberries and cinnamon sugar crumble topping

Dairy Free Blueberry Muffins (No Milk or Butter)

Kelly Jensen
These Dairy Free Blueberry Muffins are straight out of the oven: heavenly, warm, and sweet. Made with fresh berries and a cinnamon sugar topping. Easy to make, with both vegan and gluten free options.  These farmhouse muffins will be loved by everyone at your table! A fantastic breakfast or brunch the whole family will love.
5 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 290 kcal

Equipment

  • Mixing Bowl

Ingredients
  

For the Muffins

  • 2.5 cups all-purpose flour
  • 1 cup gradulated white sugar
  • 1/2 teaspoon Sea Salt
  • 2.5 teaspoons baking powder
  • 2 eggs
  • 1/2 Vegetable oil
  • 1/2 plain unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries

For the Crumble Topping

  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1/3 cup coconut oil

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
  • In a large mixing bowl, add the flour, sugar, salt, and baking powder.
  • In a small bowl mix the wet ingredients: eggs, Vegetable oil, almond milk, vanilla extract.  Once mixed, pour into the dry ingredients and stir well.
  • Fold the blueberries into the batter, and scoop the batter into the muffin tin. Batter should fill the muffin cups to the top.
  • Make the crumble: in a bowl, add the sugar, flour, cinnamon, and coconut oil.  Mash with a fork and scoop about a tablespoon over each muffin before baking.
  • Bake for 20 to 25 minutes.  Muffins will be ready when you can insert a toothpick into the center and it comes out clean.

Notes

Dietary Modifications

  • Vegan Option: To make these vegan, use an egg replacer or flax egg (1 tablespoon ground flax meal mixed with 1 tablespoon of water, for each egg). 
  • Gluten Free Option: To make these gluten free: use a 1:1 gluten free baking mix or almond flour instead of the all purpose.

Nutrition

Calories: 290kcalCarbohydrates: 55gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 256mgPotassium: 63mgFiber: 1gSugar: 30gVitamin A: 276IUVitamin C: 2mgCalcium: 65mgIron: 2mg
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