Blueberry Muffin Bars
Prep time
Cook time
Total time
Blueberry is our old standby flavor, but if you like, you can try these bars with other berry and yogurt combinations.
Serves: 16 to 20 bars
  1. Preheat your oven to 400ºF and grease a 9x13-inch baking pan.
  2. In a medium-sized bowl, whisk together the flour, salt, baking soda, and poppy seeds (if using).
  3. In a large mixing bowl, cream together the ¾ cup sugar and margarine using a hand mixer.
  4. Add the eggs or prepared egg replacer and mix to combine.
  5. Add the dairy-free yogurt or sour cream, fresh or frozen berries, milk, and vanilla if using. (For more intact berries, you can fold them in at the end of mixing in the next step.)
  6. Add the flour mixture to the wet mixture and stir until just moistened. Do not over mix.
  7. Evenly spread the batter into your prepared pan.
  8. Sprinkle the top of the batter with the ¼ cup sugar, if desired.
  9. Bake for 25 to 30 minutes, or until the edges of the muffin bars are lightly browned and a toothpick inserted into the center comes out clean.
  10. Put the pan on a cooling rack and let cool completely before cutting into bars.
Dairy-Free Sour Cream Option: It isn't necessary to add additional sugar if you are using dairy-free sour cream instead of dairy-free yogurt. The bars will still be sweet enough.

Optional Glaze: In a small bowl, whisk ¾ cup powdered sugar with 2 tablespoons blueberry dairy-free yogurt until smooth.
Recipe by Go Dairy Free at