Start your day with these dairy-free blueberry muffins. Bursting with juicy blueberries in every bite, they’re ideal for breakfast, brunch, or an easy snack. This simple recipe yields soft, fluffy muffins without any dairy.
Dairy-free baking doesn’t have to be complicated. With a few pantry staples and minimal hands-on time, you’ll have a batch of homemade blueberry muffins that are tender, flavorful, and incredibly satisfying.
All you need is a little time and a handful of ingredients to enjoy freshly baked muffins straight from your oven.
Ingredients
- All-purpose flour – You can substitute a 1:1 gluten-free flour blend if needed.
- Light brown sugar – Adds sweetness and a hint of caramel flavor.
- Baking soda – Helps create a light, fluffy texture.
- Coconut milk – The primary liquid; any non-dairy milk (soy, almond, oat) also works.
- Coconut oil – Melted, it contributes moisture and a delicate flavor. Vegetable, canola, or light olive oil can be used instead.
- Eggs – Large eggs give the best structure and rise.
- Vanilla extract – For warmth and depth of flavor.
- Blueberries – Fresh or frozen both work; fold gently to avoid color bleed.
See the recipe card below for exact quantities.
How to Make Dairy Free Blueberry Muffins
Preheat your oven to 400°F (200°C). Line a 18-cup muffin tin with paper liners and lightly spray them with cooking spray.
Step One: In a large bowl, whisk together the flour, light brown sugar, and baking soda until evenly combined.
Step Two: Add the coconut milk, melted coconut oil, eggs, and vanilla to the dry ingredients and stir to combine.
Step Three: Stir the batter just until the ingredients are combined. Do not overmix; a few small lumps are fine.
Step Four: Gently fold in the blueberries until evenly distributed throughout the batter.
Step Five: Spoon the batter into the lined muffin cups, filling each about three-quarters full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Step Six: Cool the muffins in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Top Tip
Fill muffin cups only three-quarters full to allow room for rising. Gently tapping the pan on the counter helps level the batter. Overfilling can cause overflow and uneven baking.
Substitutions
- Vegetable oil – Swap for coconut oil if you prefer a neutral oil.
- Non-dairy milk – While coconut milk is recommended, soy, almond, or oat milk will work.
- Granulated sugar – White sugar can replace light brown sugar if desired; brown sugar adds a deeper flavor.
Variations
- Vanilla bean – Use scraped vanilla bean seeds or vanilla bean paste instead of extract for a more intense vanilla flavor.
- Crumb topping – Add a simple streusel for extra texture and sweetness.
- Lemon – Stir in a teaspoon of lemon zest or a touch of lemon extract for lemon-blueberry muffins.
Equipment
You’ll need a large mixing bowl, measuring cups and spoons, a muffin tin, paper liners, and a wire rack for cooling.
Storage
Once cooled, store muffins in an airtight container or wrapped in plastic wrap. Keep at room temperature for a few days or refrigerate to extend freshness. Muffins also freeze well—place them in a freezer-safe container and thaw in the refrigerator before serving.
Common Questions
If the batter turned blue, it’s usually from overmixing after adding the blueberries. Gently fold the berries in to keep them intact and prevent their juices from coloring the batter. Blue or purple muffins are still safe to eat.
Yes. Omit the blueberries or replace them with other fruits like strawberries or blackberries. Adjust baking times slightly if using higher-moisture fillings.
Related
For more muffin ideas, try variations such as Kodiak cake muffins, pumpkin muffins, or a classic vanilla muffin.
-
Kodiak Cake Muffins Recipe
-
3 Ingredient Pumpkin Muffins
-
Cheese and Bacon Muffins
-
Vanilla Muffin Recipe
📖 Recipe
Dairy Free Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- 1.5 cups coconut milk
- ½ cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 400°F (200°C). Line 18 muffin cups with paper liners and spray with cooking spray.
- Combine flour, sugar, and baking soda in a large bowl.
- Stir the coconut milk, melted oil, eggs, and vanilla into the dry ingredients until just blended. Fold in the blueberries.
- Fill prepared muffin cups about ¾ full.
- Bake until a toothpick inserted in the center comes out clean, about 20–22 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Carbohydrates: 18.4 g
Protein: 2.8 g
Fat: 10.9 g
If you enjoyed this recipe, please leave a rating and your comments below. Follow the author on social media for more recipes and updates.