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Dairy Free Blueberry Muffins

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

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.