Dairy-free Blueberry Muffins

These Dairy-Free Blueberry Muffins are a delicious and healthy treat that everyone can enjoy. Made without any dairy products, these muffins are perfect for those with lactose intolerance or dairy allergies.

Dairy-free Blueberry Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup non-dairy milk (such as almond or coconut milk)
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the non-dairy milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
180 per muffin
Carbohydrates
30g
Protein
3g
Fat
6g

Supplies

Muffin tin Paper liners

Tools

Whisk Mixing bowls Spoon

Serving suggestions

Serve these Dairy-Free Blueberry Muffins for breakfast, brunch, or as a tasty snack with a cup of coffee or tea.

Tips & tricks

For an extra burst of flavor, sprinkle a little bit of sugar on top of each muffin before baking.

Cost

$8