These “just” dairy-free blueberry muffins showcase wild blueberries, which are smaller than their “domestic” cousins, and perfect for generously populating muffins. They provide the perfect dose of summer fruit for lunch boxes or an after-school treat. For a healthier breakfast muffin, consider swapping the sugars with coconut sugar or evaporated cane juice and using whole wheat pastry flour rather than all-purpose.
This recipe was shared with us by Wild Blueberries. Visit www.wildblueberries.com for more delicious goodies, but keep in mind that not all of their recipes are dairy-free.
Special Diet Notes: Dairy-Free Blueberry Muffins
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. It does contain eggs. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?
For vegan and egg-free blueberry muffins, I recommend swapping Ener-G Egg Replacer, flax eggs, or even 1/2 cup dairy-free yogurt, mashed banana, or applesauce for the eggs. You can see our Egg Substitute Guide for more options.
For gluten-free and dairy-free blueberry muffins, I would recommend keeping the eggs, and using your favorite gluten-free flour blend (one that includes xanthan or guar gum would yield the best results, or you can add 1/2 to 3/4 teaspoon of gum to the recipe).
- 1-1/2 cups all-purpose flour (can substitute whole wheat pastry flour for all or part)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup brown sugar
- ¼ cup + 1 tablespoon granulated sugar, divided
- 2 teaspoons lemon juice or apple cider vinegar + enough dairy-free milk alternative to equal ¾ cup
- ½ cup (4 ounces) egg substitute or 2 large eggs
- 2-1/2 tablespoons grapeseed, canola, or melted coconut oil
- 2 cups Wild Blueberries
- ½ teaspoon ground cinnamon
- Preheat your oven to 400º and grease 12 muffin cups or line them with cupcake liners.
- Combine the flour, baking powder and salt in a large bowl.
- In a separate bowl, whisk together the brown sugar, ¼ cup of the white sugar, lemon or vinegar with the milk alternative, egg substitute and oil.
- Add the wet mixture to the flour mixture and gently mix just to combine. Be careful not to overmix.
- Fold in the blueberries.
- Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.
- Divide the batter between the prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.
- Bake for 18 to 22 minutes or until firm to the touch.