Dairy-Free Blueberry English Muffins
Start your morning right with these irresistible Dairy-Free Blueberry English Muffins! Perfectly soft and chewy, these homemade muffins are packed with bursts of fresh blueberries and crafted without any dairy, making them ideal for plant-based or lactose-free diets. The recipe combines warm almond milk, avocado oil, and dry active yeast to create a fluffy dough that lets the sweetness of the blueberries shine. Finished with a golden crust thanks to a sprinkle of cornmeal, these muffins are griddled to perfection for that classic nooks-and-crannies texture we all love. Whether enjoyed toasted with your favorite spreads or as the base for a savory breakfast sandwich, these easy-to-make muffins are a wholesome treat worth savoring. Plus, they’re made from simple pantry staples in just over an hour—perfect for impressing family or friends!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 package (2 1/4 tsp) Dry active yeast
- 1 cup Warm water
- 2 tbsp Sugar
- 1 tsp Salt
- 1 cup Unsweetened almond milk
- 2 tbsp Avocado oil
- 1 cup Fresh blueberries
- 0.5 cup Cornmeal
Instructions
In a large bowl, dissolve sugar in warm water and then stir in the dry active yeast. Let it stand for about 10 minutes until the yeast becomes frothy.
Meanwhile, in a medium saucepan, heat the unsweetened almond milk until it is warm but not boiling. Stir in the salt and avocado oil, and then remove from heat.
Add the almond milk mixture to the bowl with the yeast mixture, and gradually stir in 2 cups of flour. Mix until combined.
Stir in the remaining flour half a cup at a time, mixing well each time. Dough should be soft but still slightly sticky.
Fold in the fresh blueberries gently to evenly distribute them throughout the dough.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough and roll it out on a surface sprinkled with cornmeal to about 1/2 inch thickness.
Cut into circles using a 3-inch cookie cutter or a glass. Re-roll any scraps to make more muffins.
Heat a large griddle or non-stick skillet over medium-low heat.
Place the muffins on the griddle and cook for about 7-10 minutes on each side or until golden brown and cooked through. Be sure to adjust the heat as necessary to prevent burning.
Cool the muffins on a wire rack. To serve, split them open with a fork to preserve the nooks and crannies, and enjoy them toasted.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 402.7 g | 146% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 41.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 483 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 790 mg | 17% | |
*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.
