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