Dairy Free Blueberry Muffins

by liliana
Dairy Free Blueberry Muffins Recipe

Do you love blueberry muffins but can’t eat dairy? If so, then you’re going to love this recipe for dairy free blueberry muffins! They’re healthy, delicious, and perfect for those who are lactose intolerant. This is simple to follow and makes a perfect breakfast or snack. These muffins are perfect for anyone on a dairy free diet, or for those who just want a healthy and tasty treat.

Why These Dairy Free Blueberry Muffins Work

These dairy free blueberry muffins are a great way to start your day. They’re light and fluffy, thanks to the baking powder, and are sweetened with maple syrup instead of sugar. The combination of almond flour and coconut oil makes them moist and delicious. And, because there is no butter or milk in this recipe, it’s dairy free, making it perfect for those with lactose intolerance. Plus, the blueberries add a burst of juicy sweetness that is absolutely irresistible!

Muffins Vs Cupcakes

While these dairy free blueberry muffins are delicious, they’re not technically cupcakes. Cupcakes have a light and fluffy texture, while these muffins are more dense due to the lack of dairy products. But don’t worry, they still taste great! Just be sure to follow the recipe closely so you get the perfect consistency every time.

Dairy Free Blueberry Muffins

Dairy Free Blueberry Muffins

Ingredient Notes

Milk: Any type of non-dairy milk will work for this recipe, such as almond, coconut, or cashew.

Blueberries: I recommend using fresh wild blueberries for this recipe, as they have a sweeter and tangier flavor than cultivated blueberries. Frozen berries will also work, just be sure to thaw them before baking.

Flour: I highly recommend using whole wheat flour for this recipe. It gives the muffins a bit of a nutty flavour and also adds some extra fibre, which is great for your digestion. You can use all-purpose flour if you prefer, but whole wheat flour is definitely recommended.

Butter: Coconut oil can be used as a substitute for the butter. It adds an extra tropical flavor to the muffins, and makes them dairy free.

Sugar: This recipe calls for pure maple syrup but you can also use honey or brown sugar if that’s what you have.

How To Make Dairy-Free Blueberry Muffins

1. Preheat your oven to 375°F and lightly grease a muffin pan with some coconut oil.

2. In a large bowl, whisk together the almond flour, baking powder, sugar, and salt until combined.

3. Add the melted coconut oil and stir until it’s evenly distributed throughout the batter.

4. Fold in the blueberries and stir until they are evenly mixed in.

5. In a separate bowl, whisk together the almond milk, maple syrup, and egg until combined.

6. Pour the wet mixture into the dry mixture and mix until just combined. Do not overmix!

7. Scoop the batter into the muffin pan, filling each cup about three-quarters full.

8. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. Let cool before serving and enjoy!

Recipe Tips

– You can use any type of non-dairy milk that you prefer. Almond, coconut, and cashew all work great.

– If you’re using frozen blueberries, be sure to thaw them before adding them to the batter.

– Don’t overmix the batter; this will cause your muffins to become dense and chewy.

– Be sure to let the muffins cool completely before serving; otherwise, they will be too hot and won’t taste as good.

– For an extra burst of flavor, you can add some freshly grated lemon zest to the batter. This adds a nice citrusy sweetness that is absolutely delicious!

Watch Video How To Make It

How To Make Dairy-Free Gluten Free Blueberry Muffins

Baking without gluten can be intimidating to those who are just starting out – and it doesn’t help that some recipes require complicated flour blends. But the reality is, you can easily substitute any wheat flour with your favorite gluten free variety without having to alter the recipe in any other way. For example, if a recipe calls for one cup of wheat flour, all you need to do is replace it with one cup of your chosen gluten free blend. Adding a tablespoon of psyllium husk is always an option, although not necessarily necessary depending on what you’re baking. If you prefer making your own blends, then a popular combination is 1/2 cup rice flour, 1/3 cup potato starch and 2 1/2 Tablespoons tapioca starch. Once you play around with different blends and know what works best for your needs, baking without gluten will become much easier and far less daunting!

How To Make Vegan Blueberry Muffins

If you’re vegan, it’s actually really easy to make delicious blueberry muffins without any dairy products or eggs. All you have to do is replace the butter in the recipe with coconut oil and use your favorite plant-based milk in place of cow’s milk. You can also use a flax egg as an egg substitute. To make a flax egg, just mix together one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 10 minutes – it should become gelatinous in texture before adding it to the recipe. And lastly, be sure to use pure maple syrup instead of honey or any other type of sweetener.

How To Store These Muffins

Once you’ve baked your muffins, you can store them on the countertop for up to three days. If you want them to stay fresh longer, simply place them in an airtight container or plastic bag and keep them in the refrigerator for up to one week. You can also freeze these muffins for up to two months – just be sure to wrap them individually in plastic wrap or aluminum foil and transfer them to an airtight container before placing them in the freezer. When you’re ready to eat one, just thaw it overnight in the refrigerator.

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How To Make Dairy Free Blueberry Muffins At Home

How To Make Dairy Free Blueberry Muffins At Home

Frequently Asked Questions

Why Should I Chill Muffin Batter?

Chilling muffin batter is important because it helps keep the muffins from spreading too much while baking. It also gives the flour time to absorb moisture and helps prevent them from becoming dense or dry.

Can I Make Muffins Without Baking Soda?

Yes, you can make muffins without baking soda, but they won’t rise as much and will have a denser texture. We recommend using baking soda for the best results.

Can I Make these Muffins Ahead of Time?

Yes, you can make these muffins ahead of time and store them in an airtight container or plastic bag for up to one week in the refrigerator.

Can I Skip The Streusel Topping?

Yes, you can skip the streusel topping if desired. The muffins will still be delicious without it!

Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries in this recipe. Just be sure to thaw them before adding them to the batter. Additionally, if using frozen blueberries, we recommend increasing the flour by 2 tablespoons as frozen berries release more liquid than fresh ones.

Why Are My Muffins Dry And Crumbly?

If your muffins are dry and crumbly, it may be because the batter was overmixed or not enough liquid was used. Try adding a bit more milk or yogurt to the batter before baking. Additionally, make sure you’re using fresh ingredients – if they’re past their expiration date, they won’t provide the same texture and flavor. Finally, check your oven temperature to make sure it’s accurate – if it’s too hot or cold, that can affect how your muffins turn out.

What Can I Substitute For Milk In Blueberry Muffins?

If you’re looking for a dairy-free option, you can use your favorite plant-based milk in place of cow’s milk. Coconut, almond and oat milks all work well. You can also use plain yogurt or buttermilk as alternatives. Additionally, if you don’t have any available, you can substitute water, although this may affect the flavor and texture of your muffins.

Can You Use Almond Milk In Muffin Mix?

Yes, you can use almond milk in muffin mix. Almond milk is a great non-dairy option and works just as well as traditional cow’s milk when it comes to making muffins. Just be sure to choose an unsweetened variety so that the sweetness of your muffins isn’t compromised.


These dairy free blueberry muffins are a delicious and healthy alternative to the traditional recipe. By using almond milk and olive oil, Liliana Kitchen can still enjoy the moistness and flavor of the muffin without all the unhealthy saturated fats. These muffins are also bursting with fresh blueberries which provide plenty of antioxidants and fiber. Enjoy them for breakfast or as a snack throughout the day!

Dairy Free Blueberry Muffins Recipe

Dairy Free Blueberry Muffins Recipe

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 248 calories 10.3 grams fat
Rating: 5.0/5
( 1 voted )


  • Flour or gluten free flour blend (gently scooped and leveled): 1 cup
  • Baking powder: 1 tsp
  • Egg or flax egg: 1
  • Granulated sugar (plus more for topping): ½ cup
  • Coconut oil: ¼ cup
  • Frozen blueberries: 1 cup
  • Unsweetened almond milk (regular or vanilla): ¼ cup
  • Fine sea salt: ⅓ tsp
  • Muffin pan liners: 6


  1. Preheat your oven to 350°F and line a muffin tin with paper liners.
  2. In a medium bowl, mix together the flour, baking powder and sea salt. Set aside.
  3. In a separate bowl, whisk together the egg (or flax egg) and sugar until combined.
  4. Add the coconut oil and almond milk, stirring until smooth.
  5. Gently fold in the dry ingredients until just combined, being sure not to overmix.
  6. Carefully fold in the frozen blueberries and stir gently to combine.
  7. Divide the batter among your muffin tin liners, filling each about 3/4 full.
  8. Sprinkle with a little extra sugar (if desired) and bake for 18-20 minutes.
  9. Allow to cool before serving and enjoy!


  • You can substitute any other type of frozen fruit for the blueberries if you'd like.
  • Be sure to use frozen blueberries and not fresh, as they will have more moisture and won't turn your muffins into a soggy mess.
  • It's best to store these dairy free blueberry muffins in an airtight container at room temperature or in the fridge. For best results, consume within 2-3 days.
  • To make ahead of time, you can prepare the batter and store it in the fridge for up to two days before baking. Just be sure to add an extra minute or two to your bake time if doing this.
  • If you find your muffins are a bit dry, try adding a few tablespoons of almond milk to the batter before baking. This will give them a more moist and fluffy texture.
  • These muffins can also be made gluten free by using a gluten free flour blend in place of regular flour. The flavor and texture may be slightly different, but they will still be delicious!
  • You can also add a sprinkle of cinnamon or nutmeg to the batter for an extra boost of flavor.
  • If you're looking for a more indulgent treat, try adding some chocolate chips before baking. The melted chocolate and blueberries are a match made in heaven!
  • These muffins also make a great snack. Just wrap them individually and store in the freezer for up to 2 months. When you're ready to eat, simply pop one in the microwave for about 30 seconds and enjoy!

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