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Dairy Free Blueberry Muffins Recipe (No Milk or Butter)

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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.

cinnamon sugar muffin top recipe crumble struedel topping for muffins breakfast brunch everyone will love
 
There’s nothing better than fresh dairy free blueberry muffins on a cool fall day.  They are the perfect breakfast or snack, and they make the kitchen smell amazing as they cook! 
 
These simple blueberry muffins are a great way to rise & shine. They are a easy breakfast to meal prep for the week, taste amazing, and are muffins that everyone at the table 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
cinnamon sugar blueberry crumble mufins recipe vegan gluten free options healthy easy muffins weekend brunch breakfast recipes

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!
blueberry muffins with cinnamon sugar top crumble topping muffin recipe healthy berries vegan and gluten free baking options breakfast brunch

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.

dairy free blueberry muffins with cinnamon sugar crumble topping

How Do I Make These Blueberry Muffins Without Milk or Butter?

  1. Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, add the flour, sugar, salt, and baking powder.
  3. In a small bowl mix the wet ingredients: eggs, Vegetable oil, milk, vanilla extract.  Once mixed, pour into the dry ingredients and stir well.
  4. Fold the blueberries into the batter, and scoop the batter into the muffin tin. Batter should fill the muffin cups to the top.
  5. 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.
  6. 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.
blueberry muffins with butter recipe healthy fresh sweet berry muffins with wild berries wild blueberries homemade best muffin crumble recipe breakfast or brunch

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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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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

Dairy Free Blueberry Muffins (No Milk or Butter)

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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 5 votes (3 ratings without comment)

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