Dairy-Free Blueberry Muffins

Name: Dairy-Free Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Yield: 12 servings
Cuisine: International
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 2½ tsp baking powder; ½ tsp salt; ⅓ cup vegetable oil or melted coconut oil; 1 cup unsweetened almond milk (or other dairy-free milk); 2 large eggs (room temperature); 1 tsp vanilla extract; 1½ cups fresh or frozen blueberries (don’t thaw if frozen)

Dairy-Free 375 Last Update: Aug 05, 2025

Dairy-Free Blueberry Muffins - Dairy-Free

Serves: 12 People
Prepare Time: 10 minutes mins
Cooking Time: 20 minutes mins
Calories: 180 kcal

These dairy-free blueberry muffins are moist, fluffy, and loaded with juicy blueberries. Made with oil and plant-based milk, they’re perfect for anyone avoiding dairy but still craving a bakery-style muffin.

Ingredients

2 cups all-purpose flour
¾ cup granulated sugar
2½ tsp baking powder
½ tsp salt
⅓ cup vegetable oil or melted coconut oil
1 cup unsweetened almond milk (or other dairy-free milk)
2 large eggs (room temperature)
1 tsp vanilla extract
1½ cups fresh or frozen blueberries (don’t thaw if frozen)

Directions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, combine the plant-based milk, oil, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix just until combined (don’t overmix).
Gently fold in the blueberries.
Divide the batter evenly into the muffin cups.
Bake for 20–22 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.