Dairy-Free and Gluten-Free Blueberry Muffins


This recipe for dairy-free and gluten-free blueberry muffins is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Danielle Bell. To qualify, the recipe includes Coconut Milk Beverage and Coconut Milk Yogurt by So Delicious Dairy Free.

Gluten-Free Blueberry Muffins (dairy-free) - These healthy breakfast treats contain a hearty blend of cashew meal, sorghum flour, and coconut flour

Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Gluten-Free Blueberry Muffins

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian.

Cashew Meal/Flour: Though Trader Joe’s sells this, cashew flour can be hard to find in other stores. Fortunately, it takes just 30 seconds to make! Simply put raw cashews in a spice grinder and whiz for about 30 seconds – viola! Perfect cashew meal for making nutritious dairy-free and gluten-free blueberry muffins.

Dairy-Free and Gluten-Free Blueberry Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  1. Preheat oven to 400ºF. Spray a 12 count muffin pan with non-stick spray.
  2. Combine all dry ingredients together, except for the turbinado sugar, in a large bowl and whisk thoroughly.
  3. In a small bowl mix together the oil, eggs, coconut milk, yogurt and lemon extract and whisk until combined. Add the wet ingredients to the dry. Stir in the frozen blueberries and mix until they are well distributed within the batter.
  4. Using an ice-cream scoop or spoon add the batter to the muffin pan. After distributing the batter evenly use your fingers to gently put a pinch or two of turbinado sugar on top of each muffin.
  5. Place the muffins in the oven and bake for 20 minutes or until the muffins are brown on top and firm to the touch.
  6. Let sit in the pan for at least five minutes before removing. To remove easily use a butter knife to trace around each muffin and enjoy!
*If you are new to cooking with coconut flour, it is necessary to take a spoon and stir the coconut flour prior to measuring in order to aerate it as coconut flour density varies greatly depending on which brand you use.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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