Blueberry Muffins Dairy Free
Discover the perfect blend of flavor and inclusivity with these Dairy-Free Blueberry Muffins! Light, fluffy, and bursting with juicy blueberries in every bite, this recipe is a must-try for anyone seeking a dairy-free treat that doesn't compromise on taste or texture. Made with almond milk and your choice of a regular or flaxseed egg for a vegan-friendly option, these muffins are simple to prepare and ready in just 35 minutes. A touch of vanilla extract enhances their natural sweetness, while tossing the blueberries in flour ensures they stay perfectly distributed throughout the batter. Ideal for breakfast, brunch, or a grab-and-go snack, these muffins are as versatile as they are delicious. Plus, they’re freezer-friendly, making them perfect for meal prep or unexpected cravings. Indulge in a dairy-free delight that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsweetened almond milk (or any dairy-free milk)
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 unit Large egg (or flaxseed egg for vegan option)
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoons All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups lightly with oil.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a medium bowl, combine the almond milk, vegetable oil, vanilla extract, and egg. Whisk until smooth and fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients, mixing gently until just combined. Be careful not to overmix as this can make the muffins dense.
In a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins during baking.
Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 173.7 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 410 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
