Best Blueberry Muffins Dairy Free Recipes

DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
• Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
• Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
• Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

BLUEBERRY MUFFINS - DAIRY FREE

Steps:

• Preheat oven to 400, grease muffin cups.
• Sift flour, sugar, baking powder and salt together into a mixing bowl.
• Stir in blueberries.
• Mix egg, oil, vanilla and water together, then stir them into the flour mixture.
• Stir until well combined.
• Spoon into muffin cups.
• Sprinkle top with optional sugar and cinammon (if desired).
• Bake 13 - 20 minutes.

DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, 1/2 cup sugar and baking powder in large bowl.
• In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

GLUTEN, DAIRY & CANE SUGAR FREE BLUEBERRY MUFFINS

Steps:

• In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
• Preheat your oven to 400 degrees.
• In a large mixing bowl, combine your dry ingredients.
• In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
• Fold in the frozen blueberries.
• Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.

DAIRY-FREE WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffins cups or line with paper liners sprayed with oil.
• Whisk flour, coconut sugar, wheat bran, flax seeds, baking powder, baking soda, and salt together in a large bowl.
• Whisk almond milk, olive oil, vegan butter, agave, egg whites, and vanilla extract together in a separate bowl. Stir into the flour mixture until moistened. Add more almond milk if batter is too thick. Gently stir in the blueberries.
• Spoon batter into the prepared muffin cups, filling them almost to the top.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.