Dairy Free Blueberry Muffins

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Introducing Dairy-Free Blueberry Muffins—the ultimate way to kickstart your morning! These muffins are light, fluffy, and bursting with juicy blueberries in every bite. Plus, they’re ready in just 30 minutes from start to finish, making them the perfect companion to your morning coffee!

Why You’ll Love This Recipe:

  • Dairy-Free Blueberry Muffins are a breeze to whip up—all it takes is one bowl and 30 minutes of your time.
  • Enjoy the delightful combination of fluffy texture, sweetness, and juicy blueberries in every mouthful.
  • Whether you have fresh or frozen blueberries on hand, this recipe works like a charm.
  • With this recipe, you can bid farewell to dairy—all the goodness, none of the lactose!
  • For those avoiding gluten, simply swap all-purpose flour for a gluten-free blend for equally delicious results.
  • Sweetened with monk fruit, these muffins offer a sugar-free alternative for guilt-free indulgence.

Tips And Tricks:

  • Mix the wet ingredients before adding the dry ones for a smooth batter.
  • Toss the blueberries in flour before adding them to the batter to prevent them from sinking.
  • To achieve those coveted fluffy muffin tops, fill only every other muffin cavity with batter and add water to the unused ones to create steam.
  • For an extra crunch, sprinkle some turbinado sugar on top of the muffins before baking.

Frequently Asked Questions:

  • Can I use almond flour instead of all-purpose flour? While almond flour may work, for best results, opt for a gluten-free flour blend or oat flour.
  • Can I use butter instead of coconut oil? Absolutely!
  • Can I use frozen blueberries? Yes, frozen blueberries work just as well!

Dairy Free Blueberry Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 12 muffins


  • 2 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup monk fruit sweetener or cane sugar, brown sugar, coconut sugar
  • 1/2 cup coconut oil or butter or ghee
  • 2 eggs
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 cup oat milk or any other milk/nut milk alternative
  • 1.5 cups fresh blueberries or frozen
  • Turbinado sugar optional, for sprinkling on top


  • Preheat your oven to 425°F and line 2 muffin tins with liners, skipping every other one.
  • In a large mixing bowl, whisk together melted coconut oil, monk fruit sweetener, eggs, vanilla extract, and oat milk until well combined.
  • Sift in the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  • Before mixing, gently fold the blueberries into the flour until just combined.
  • Sprinkle turbinado sugar on top of the muffins, if desired.
  • Bake at 425°F for 15 minutes, then reduce the heat to 375°F and bake for another 10 minutes without opening the oven door.
  • Let the muffins cool slightly before enjoying warm!


  • Mixing the wet ingredients before adding the dry ensures a smooth batter.
  • Coating the blueberries in flour helps prevent them from sinking in the batter.
  • To achieve fluffy muffin tops, fill only every other muffin cavity and add water to the unused ones.
  • Sprinkle turbinado sugar on top for a crunchy, sweet muffin top.

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