Dairy-Free Blueberry Muffins

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

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