With lofty domes, a soft and tender crumb, and juicy blueberries, these Dairy-Free Blueberry Muffins are so good you may just forget they lack dairy! Made in just two bowls and super easy to double and store!
Table of contents
- With lofty domes, a soft and tender crumb, and juicy blueberries, these Dairy-Free Blueberry Muffins are so good you may just forget they lack dairy! Made in just two bowls and super easy to double and store!
- Save this recipe for later on Pinterest:
- Why you'll love these blueberry muffins made without milk:
- Ingredients:
- Substitutions:
- How to make this dairy-free blueberry muffin recipe:
- Recipe pro-tips:
- Recipe FAQs:
- Recipe variations:
- How to make gluten-free & dairy-free blueberry muffins:
- How to make vegan blueberry muffins:
- Storage directions:
- Tools needed to make this recipe:
- More dairy-free muffin & baking recipes:
Though my lactose problems have miraculously disappeared postpartum and (by a major miracle), Little Man does just fine nursing when I drink milk, my dairy-free pregnancy taught me so much about baking dairy-free and gave me so much understanding for how hard a dairy-free life can be.
So, in an effort to support my dairy-free readers and friends in finding trustworthy dairy-free and still delicious recipes, I will continue to develop tasty recipes without dairy and/or lactose here on the blog.
My first on the docket: blueberry muffins with almond milk (though really, any plant based milk will work just fine). They're tender, sweet, buttery, and comforting all without a drop of dairy or lactose!
After making a few traditional blueberry muffin recipes, testing out dairy-free substitutions, and getting the ratio of dairy-free fats and plant milk to flour just right, I landed on this recipe that I feel great both enjoying and sharing with you.
Whether you are dairy-free, lactose-free, or just looking for ways to cut back on your dairy consumption, these muffins without milk are for you! So, grab your bowls, mixer, and measuring cups and get ready for a traditional treat that won't disappoint your taste buds or your belly. See you in the kitchen!
Save this recipe for later on Pinterest:
Why you'll love these blueberry muffins made without milk:
- Tender & moist - you don't need butter to achieve a rich crumb!
- Easy clean-up - calling for 2 bowls, this recipe is low fuss and mess!
- Lactose and dairy-free - if you're looking for blueberry muffins made dairy-free, the search is over with this recipe!
- Classic - because I'm convinced breakfast baking doesn't get much better than blueberry muffins
Ingredients:
- All-purpose flour - a classic flour for a classic muffin. Remember to weigh the flour for the most accurate measurement (see my notes below)!
- Blueberries - fresh or frozen both work
- Coconut oil - provides rich flavor without the dairy found in traditional butter.
- Plant milk - no milk blueberry muffins are made possible thanks to this. Almond milk, oat milk, soy milk, cashew milk, or any of your other favorite plant-based milks also work great in this recipe!
- Mayonnaise - the surprising star ingredient. The fat content in mayo adds much needed fat and flavor to the muffin recipe while being dairy-free.
- Eggs - bind the muffins together, helping them rise and form a nice crumb.
- White sugar - adds that classic sweetness to these muffins.
- Brown sugar - the molasses in brown sugar adds depth of flavor and light caramel flavors, adding dimension to the muffins.
- Vanilla extract - use pure vanilla extract for the best flavor.
- Baking soda and baking powder - give these muffins rise and pillowy loft.
- Salt - a surprising but effective way to enhance all of the flavors in these muffins. ¼ teaspoon does the trick!
- Sanding sugar - sprinkle a bit of this coarse sugar onto the tops of the muffins for a crusty and delicious bakery-like topping.
Substitutions:
- Milk - if lactose, rather than dairy, is your issue, you can use lactose-free milk in place of the plant milk recipe. Standard dairy milk also works, but this recipe will no longer be dairy nor lactose-free.
- Coconut oil - softened vegan butter can substitute for the coconut oil. Use a vegan butter with a high fat percentage, however. Earth Balance and Trader Joe's vegan butter both work well in this recipe.
- Sugar - if needed, pure cane sugar or coconut sugar are great replacements for granulated sugar and brown sugar.
How to make this dairy-free blueberry muffin recipe:
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven and line a cupcake tray with muffin liners or spray with non-stick cooking spray.
Step 2: In a mixing bowl, cream together the coconut oil, granulated sugar, and brown sugar until smooth but thick.
Step 3: Mix the eggs and vanilla extra into the creamed butter mixture, until creamy and pale yellow. Mix in the mayonnaise until combined.
Step 4: In a medium-size mixing bowl, whisk together the flour, baking soda, baking powder, and salt until combined.
Step 5: Mix in half of the flour mixture until just combined. Mix in the plant milk until combined and the batter is smooth but loose. Mix in the rest of the flour mixture until the streaks of flour just disappear.
Step 6: Fold the blueberries into the muffin batter with a rubber spatula until just distributed throughout the batter.
Step 7: Fill the muffin cups ¾ of the way with the muffin batter. Sprinkle each muffin with 1-2 teaspoons sanding sugar (optional).
Step 8: Bake the muffins at 425 degrees for 10 minutes. With the muffins still in the oven, decrease the temperature to 350. Bake for 12-14 more, or until a toothpick inserted into the center of the muffins comes out clean.
Step 9: Cool the muffin trays on wire cooling racks until at room temperature. Enjoy!
Recipe pro-tips:
- Measure the flour by weighing it. This allows you to get the most accurate measure. If you don't have a food scale, scoop the flour into the measuring cups with a spoon and then level off the top with a knife.
- If using frozen blueberries, do not defrost them before stirring into the batter. This will prevent the muffins from having dark blue streaks.
- Start the muffins at high heat. The blast of high heat to start allows the muffins to get the best rise.
- Don't over stir the batter. Instead, stir the flour in until just combined. This will prevent the batter from getting tough.
- Scoop the muffins evenly by using a muffin scoop. Alternatively, you can weigh the muffins after scooping to ensure that they are uniform.
Recipe FAQs:
You can substitute almost any plant milk for dairy milk in blueberry muffins. Some of my favorite options are almond milk and oat milk!
In addition to being dairy free, these muffins are lower in sugar and feature more blueberries than typical blueberry muffins. For the final verdict on if these muffins are healthy or not, you will want to consult a registered dietitian or physician, however.
Recipe variations:
Make this dairy free muffin recipe your own by making any of the following substitutions:
- Berries - switch up the berries. Blackberries, cut up strawberries, raspberries, or even pitted and halved cherries would all be delicious in this recipe.
- Lemon - step up this recipe with a bit of fresh citrus! Substitute 2 tablespoons of lemon juice for part of the milk and stir 1 tablespoon fresh lemon zest into the muffin batter before scooping into the muffin tin.
- Streusel - top the muffins with a brown sugar streusel instead of sanding sugar for a bakery-style topping! To make the streusel dairy-free, substitute softened coconut oil for the butter.
How to make gluten-free & dairy-free blueberry muffins:
To make this dairy-free blueberry muffin recipe also gluten-free, simply substitute a gluten-free flour blend for the all-purpose flour and follow the recipe directions as listed. For best results and a most accurate measurement, weigh the gluten-free flour blend as you would the all-purpose flour.
How to make vegan blueberry muffins:
Though I have not made this recipe vegan myself yet (so please proceed with caution ;), you should be able to do so by substituting 2 flax eggs for the large eggs.
To make 2 flax eggs, just whisk together 2 tablespoons flax meal and ¼ cup water and let sit for 5 minutes before using in the recipe.
Storage directions:
Though these muffins are best enjoyed fresh, leftovers can be stored in an airtight container at room temperature for 1-2 days or covered in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 3 months.
Tools needed to make this recipe:
- Mixing bowls
- Food scale
- Measuring cups and spoons
- Hand mixer or stand mixer
- Whisk
- Silicone spatula
- Muffin tray
- Muffin liners (optional)
- Muffin scoop (optional)
More dairy-free muffin & baking recipes:
- Dairy-Free Banana Muffins
- Dairy-Free Waffles
- Dairy-Free Banana Bread
- Dairy-free Cornbread
- Dairy-Free Chocolate Chip Cookies
- Blueberry Peach Crisp (Dairy-Free & Gluten-Free!)
If you make and like this recipe, please review and rate it 5 Stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Dairy-Free Blueberry Muffins
Email FacebookIngredients
- ½ cup virgin coconut oil softened to room temperature
- ½ cup granulated sugar
- ¼ cup packed brown sugar light or dark
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ½ cup mayonnaise regular, light, olive, or avocado oil mayo
- 1 ¾ cups 220g all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup almond milk or other unsweetened plant milk
- 1 ¾ cups fresh or frozen blueberries
- ½ cup coarse sanding sugar to garnish (optional)
Instructions
- Preheat the oven to 425 degrees and line a cupcake pan with muffin liners or spray with non-stick cooking spray.
- In a mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream together the coconut oil, granulated sugar, and brown sugar until smooth but thick.
- Mix the eggs and vanilla extra into the creamed butter mixture , scraping down the sides of the bowl as needed, until creamy and pale yellow. Mix in the mayonnaise until combined. Scrape down the sides of the bowl.
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- In a medium-size mixing bowl, whisk together the flour, baking soda, baking powder, and salt until combined.
- With the mixer on low speed, mix in half of the flour mixture until just combined. Mix in the plant milk until combined and the batter is smooth but loose. Mix in the rest of the flour mixture until the streaks of flour just disappear. Don’t overmix the batter or the muffin batter can get tough.
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- Fold the blueberries into the muffin batter with a rubber spatula until just distributed throughout the batter. Fill the muffin cups ¾ of the way with the muffin batter. Sprinkle each muffin with 1-2 teaspoons sanding sugar (if desired).
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- Bake the muffins at 425 degrees for 10 minutes. With the muffins still in the oven, decrease the temperature to 350. Bake for 12-14 more, or until a toothpick inserted into the center of the muffins comes out clean.
- Cool the muffin trays on wire cooling racks until at room temperature. Enjoy!
Notes
- These muffins can be made gluten-free by substituting a gluten-free flour blend for the all-purpose flour.
- If using frozen blueberries, do not thaw before mixing into the batter.
- These muffins are best enjoyed completely cooled. The texture and flavor is not as good when they are still hot or warm out of the oven.
- Though these muffins are best enjoyed fresh, leftovers can be stored in an airtight container at room temperature for 1-2 days or covered in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 3 months.
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