With high domes, a soft and tender crumb, and juicy blueberries, these Dairy-Free Blueberry Muffins are so good you may forget they lack dairy! Made in just two bowls and super easy to double and store!
½cupvirgin coconut oilsoftened to room temperature
½cupgranulated sugar
¼cuppacked brown sugarlight or dark
2large eggs
1 ½teaspoonspure vanilla extract
½cupmayonnaiseregular, light, olive, or avocado oil mayo
1 ¾cups220g all purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
¼teaspoonsalt
½cupalmond milkor other unsweetened plant milk
1 ¾cupsfresh or frozen blueberries
½cupcoarse sanding sugarto 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.
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.
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).
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.