Are you looking for a dairy free breakfast option? These epic dairy free blueberry muffins are sure to please everyone in your family. Plus, they’re easy to make and only require a few ingredients.
Summer is here, which means it’s time to break out the blueberry muffins! These dairy free and vegan muffins are packed with juicy blueberries and are perfect for any summer occasion. Plus, they’re easy to make and can be made ahead of time, so you can enjoy them any time of year.
This post will teach you the small-batch Blueberry muffins recipe with a soft interior full of delicious blueberries and a nice tempting top. The recipe prepares 6 deliverables.
Let’s make quick and easy Blueberry muffins today with The Food Nom.
Blueberry Muffins for Breakfast
Mornings are always hectic, but never more so than when you’re trying to get the kids ready and out the door before the rush hour traffic starts. If you’re looking for a quick and easy recipe that will help keep things moving, these dairy free blueberry muffins are just what you need!
Plus, they’re so delicious, that you won’t even have to think about making them healthy.
The muffins are light, fluffy, and super tasty. They are also very easy to make. Just take two bowls to mix ingredients, bake for 15 minutes, and indulge in the richness of your fresh, juicy, homemade Blueberry muffins.
I will share a quick and simple Blueberry muffin recipe to save you time and energy.
Dairy Free Muffin Recipe
This is our family’s year-old favorite dairy-free recipe we make very often and enjoy the fluffiest experience together.
Caution: You will keep craving for more once you try these best blueberry muffins! 😊✨
Dairy Free Blueberry Muffins —Ingredients
You will need the ingredients given below to make your non-dairy blueberry muffins:
- Egg: 1
- Avocado oil: ¼ cup
- All-purpose flour: 1 cup + 1/2 tablespoon
- Vanilla extract: 1 teaspoon
- Sugar or coconut sugar: ½ cup
- Baking soda: 1/2 teaspoon
- Baking powder: 1 teaspoon
- Salt: ½ teaspoon
- Almond buttermilk: ¼ cup
- Apple cider vinegar: ¾ teaspoon
- Blueberries: ⅓ cup (frozen)
Note: When you mix 3/4 teaspoon of apple cider vinegar into 1/4 cup of unsweetened almond milk, you make vegan buttermilk.
Cooking Method
- Take a muffin tin. Line each cup with paper liners.
- Preheat the oven to 425 °F.
- Now, take a large bowl. Put all wet ingredients into it except for almond buttermilk. Add Avocado oil, egg, vanilla extract, and sugar.
- Mix these ingredients well.
- Next, add the dry ingredients like the flour cup, baking soda, baking powder, and salt to the bowl.
- Stir well until completely combined.
- Pour the soured almond milk and mix well again.
- Take another smaller bowl. Put in the Blueberries and ½ tablespoon flour for coating.
- Add this mix to the muffin batter.
- Use the rubber spatula and fold the mixture several times until it becomes perfectly thick.
- Use a dry measuring cup to add better to the 6 liners. Fill the liners with about ¾.
- Bake for 5 minutes at 425 °F.
- Decrease the temperature to about 325 °F. Bake for 10 to 12 minutes.
- Check the muffin texture using the famous toothpick test. For doing that, insert a toothpick into the center of a muffin. When it comes out all clean, it means your bake is ready.
- Pull all 6 pieces out of the oven. Cool them on a wire rack.
- Enjoy the juicy, tender Blueberry muffins.
So, you learned above how to make all-natural and delicious dairy-free blueberry muffins.
Cooking Tips
The cooking notables for the dairy-free muffin mix are:
- Try avoiding using olive oil due to its very distinctive taste.
- Melted coconut oil or any other neutral vegetable oil should work well to replace avocado oil.
- Use any non-dairy milk to make the vegan buttermilk. You can use coconut milk, oat milk or soy milk.
- Replace apple cider vinegar with lemon juice in case it’s not available
- If you wish to lift up the flavor, add ⅛ teaspoon of a little lemon zest or almond extract.
- You should store leftovers in an air-tight container at room temperature. It is safe to keep it this way for 3 to 4 days.
Can You Freeze the Blueberry Muffins?
The answer is yes. If you want to freeze the muffins, you can get instant great-tasting muffins anytime you feel tempted. The way to do just that is:
- Fully wrap cooled muffins in plastic wrap individually.
- Then again, wrap them in tin foil.
- Place into a freezer-safe bag.
- Store the muffins in the freezer for about 3 months.
These are the expert tips for making the nicest blueberry muffins without milk. Let’s have a look at the Blueberry muffins’ nutritional value.
Nutrition Facts for the Blueberry Muffins with Oil
Here’s the Blueberry muffins’ nutrition profile:
|
Nutrition Facts
|
| Serves |
6 |
| Serving size |
1 muffin |
| Calories per serving |
245 cal |
| Total Fats |
10.2 grams |
| Sodium |
320.6mg |
| Sugar |
16.8g |
| Cholesterol |
31mg |
| Total Carbohydrates |
35.1g |
| Protein |
3.3g |
| Vitamin A |
18.3µg |
| Vitamin C |
0.1mg |
6 Ways to Get the Nice Tops on Your Blueberry Muffin Without Milk
Now, how can you get the same professional look on your homemade dairy-free muffins, do NOT skip the initial high bake time temperature? Read on to know some more tips on this.
- Baking soda and baking powder combined to create the fancy nice domes tops on the muffins.
- The baking powder and baking soda must NOT be expired. Otherwise, these essential leavening agents will not let the muffins rise. And you sure do not want to have luster-lacking, flat-topped, boring looks on your muffins.
- Avoid over-mixing the muffin batter. If you do so, the gluten proteins activate more than needed. This will result in extra dense batter and a very hard muffin.
- Remember to fill the muffin cups with the batter near the top almost.
- Ensure to have the initial baking at a high temperature. This practice gives a fast rise to all pieces and lets the batter cook well from the inside out; the beautiful brown lightly crips aesthetics.
- Never open the oven door while it’s busy baking your stuff. Satisfy all your temptations for ”checking” by noticing the light. If this happens, the sudden entrance of the cold air may lead to muffin collapse.
Wrapping Up
These are some tips I have learned to make perfect muffins. Using them you will get 6 amazing muffins baked in just 15 minutes. It’sIt’s great for beginners to try, being the simplest of its kind.
Looking at your gorgeous baker-like muffins with that appealing golden dome will give you a sense of fulfillment. You can enjoy this melt-in-your-mouth treat with your kids, family and friends on weekdays and weekends and make beautiful memories.
Are you making this butter-free recipe? Tell us in the comments about your cooking experience and your family’s feedback.
Epic Dairy Free Blueberry Muffins: 6 Servings
The small-batch Blueberry muffins recipe with a soft interior full of delicious blueberries and a nice tempting top. The recipe prepares 6 deliverables.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 6 people
Calories 245 kcal
- 1 Egg
- ¼ cup Avocado oil
- 1 cup All-purpose flour
- 1 tbsp Vanilla extract
- ½ cup Sugar or coconut sugar
- ½ tbsp Baking soda
- 1 tbsp Baking powder
- ½ tbsp Salt
- ¼ cup Almond buttermilk
- ¾ tbsp Apple cider vinegar
- ⅓ cup Blueberries (frozen)
Take a muffin tin. Line each cup with paper liners.
Preheat the oven to 425 °F.
Now, take a large bowl. Put all wet ingredients into it except for almond buttermilk. Add Avocado oil, egg, vanilla extract, sugar and mix them all!
Next, add the dry ingredients like the flour cup, baking soda, baking powder, and salt to the bowl and stir well until completely combined.
Pour the soured almond milk and mix well again.
Take another smaller bowl. Put in the Blueberries and ½ tablespoon flour for coating.
Add this mix to the muffin batter.
Use the rubber spatula and fold the mixture several times until it becomes perfectly thick.
Use a dry measuring cup to add better to the 6 liners. Fill the liners with about ¾.
Bake for 5 minutes at 425 °F.
Decrease the temperature to about 325 °F. Bake for 10 to 12 minutes.
Check the muffin texture using the famous toothpick test. For doing that, insert a toothpick into the center of a muffin. When it comes out all clean, it means your bake is ready.
Pull all 6 pieces out of the oven. Cool them on a wire rack.
Enjoy the juicy, tender Blueberry muffins.
- Try avoiding using olive oil due to its very distinctive taste.
- Melted coconut oil or any other neutral vegetable oil should work well to replace avocado oil.
- Use any non-dairy milk to make the vegan buttermilk. You can use coconut milk, oat milk or soy milk.
- Replace apple cider vinegar with lemon juice in case it's not available
- If you wish to lift up the flavor, add ⅛ teaspoon of a little lemon zest or almond extract.
- You should store leftovers in an air-tight container at room temperature. It is safe to keep it this way for 3 to 4 days.
Keyword blueberry muffins with oil, blueberry muffins without butter, dairy free muffins
