Blueberry Muffins Dairy Free

Discover the perfect blend of flavor and inclusivity with these Dairy-Free Blueberry Muffins! Light, fluffy, and bursting with juicy blueberries in every bite, this recipe is a must-try for anyone seeking a dairy-free treat that doesn't compromise on taste or texture. Made with almond milk and your choice of a regular or flaxseed egg for a vegan-friendly option, these muffins are simple to prepare and ready in just 35 minutes. A touch of vanilla extract enhances their natural sweetness, while tossing the blueberries in flour ensures they stay perfectly distributed throughout the batter. Ideal for breakfast, brunch, or a grab-and-go snack, these muffins are as versatile as they are delicious. Plus, they’re freezer-friendly, making them perfect for meal prep or unexpected cravings. Indulge in a dairy-free delight that’s sure to become a household favorite!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Granulated sugar
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.75 cups Unsweetened almond milk (or any dairy-free milk)
• 0.5 cups Vegetable oil
• 1 teaspoons Vanilla extract
• 1 unit Large egg (or flaxseed egg for vegan option)
• 1.5 cups Fresh or frozen blueberries
• 1 tablespoons All-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups lightly with oil.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a medium bowl, combine the almond milk, vegetable oil, vanilla extract, and egg. Whisk until smooth and fully incorporated.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients, mixing gently until just combined. Be careful not to overmix as this can make the muffins dense.

Step 5

In a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins during baking.

Step 6

Gently fold the blueberries into the batter using a spatula, being careful not to crush them.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.

Nutrition Facts

Serving size	980.7 grams (980.7g)

Amount per serving	% Daily Value*
Calories	2613

Total Fat 114.60g	147%
Saturated Fat 17.00g	85%
Polyunsaturated Fat 67.20g
Cholesterol 185mg	62%
Sodium 2507mg	109%
Total Carbohydrate 378.60g	138%
Dietary Fiber 12.80g	46%
Total Sugars 173.70g
Protein 34.00g	68%

Vitamin D 115IU	575%
Calcium 410mg	32%
Iron 14mg	75%
Potassium 636mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 5.1%

Carbs: 56.5%