Dairy Free Blueberry Muffins Recipe (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.

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 for a Healthy Version

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 healthier meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

What’s In These Blueberry Muffins without Milk or Butter?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

• Blueberries: You can use fresh or frozen berries, depending on the time of year!
• All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Granulated & Brown Sugar: I like this organic sugar for my recipes, it has a really nice texture in these cookies, I’d recommend Anthony’s organic sugar for baking.
• Baking Powder: I like to use a no sodium baking powder in all my recipes, that way I can control the amount of salt that goes into my food.
• Eggs: If you don’t have fresh eggs, we swear by these powdered dried eggs which last in the pantry for months!  Great for when you want a little extra protein without a trip to the store – and they are perfect for baking. If you are vegan, use apple sauce instead of the eggs for a vegan swap.
• Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
• Almond milk, which Silk has a  shelf-stable version that lasts up to a year in the pantry!
• 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.
• 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?

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.

More Delicious Weekend Brunch Recipes You’ll Love!

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

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 290 kcal

Equipment

• Mixing Bowl

Ingredients

  

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For the Muffins

• 2.5 cups all purpose flour
• 1 cup gradulated white sugar
• 1/2 teaspoon Himalayan 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 flour
• 2 teaspoons cinnamon
• 1/3 cup coconut oil

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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.

Save Money on Fresh Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 

If you think organic produce is too expensive... think again, and give Misfits Market a look!

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

Keyword blueberry muffins with coconut oil, blueberry muffins without butter, blueberry muffins without milk, dairy-free blueberry muffins, non dairy blueberry muffins, non dairy muffins recipe

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