Dairy Free Blueberry Muffins Recipe (No Milk or Butter)
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Jump to RecipeThese 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.
These Dairy Free Blueberry Muffins are
- Warm
- Fresh
- Sweet
- Simple
- Easy to Bake
- Made with pantry staple ingredients
- Can easily be made vegan & gluten free
Make Blueberry Muffins Dairy Free
This dairy free blueberry muffin recipe is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
What’s In These Blueberry Muffins without Milk or Butter?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Blueberries: You can use fresh or frozen berries, depending on the time of year!
- All Purpose Flour
- Granulated & Brown Sugar
- Baking Powder
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand.
- Almond milk
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give these cookies an #extra boost.
- Eggs
- Crumble topping: made with cinnamon, sugar, coconut oil, and flour!
Make Ahead Muffins for Everyday Eats!
These muffins are best served warm from the oven, with a pad of dairy free butter and a drizzle of fresh raw honey. These are a fantastic make-ahead breakfast idea.
Bake once, and enjoy a dozen muffins throughout the week. These also freeze well, so if you have extras, you can store in an airtight bag in the freezer and reheat later.
How Do I Make These Blueberry Muffins Without Milk or Butter?
- 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, 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 butter. 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.
Dietary Modifications, Vegan and Gluten Free Options
- 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.
More Delicious Weekend Brunch Recipes You’ll Love!
Breakfast Brownies with Granola (Vegan, Gluten Free, Paleo, Whole30)
Vegan Avocado Toast Options, 3 Delicious Ways! (Vegan, Gluten Free)
Apple Berry Crumble Oatmeal (Vegan, Gluten Free)
Vegan Peach Baked Oatmeal (Gluten Free, Pantry Staple Recipe)
Vegan Lemon Poppy Seed Bread (High Protein, Dairy Free)
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Dairy Free Blueberry Muffins (No Milk or Butter)
Equipment
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 pure 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
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Blueberries are good for the brain and these muffins are good for my taste buds
Scrumptious Delicious Wonderfully warm and satisfying