These blueberry muffins are not only free of dairy, but they are free of oils and refined sugars as well. With that being said, you won't have to worry about them being dry. These dairy-free blueberry muffins are incredibly moist and a healthy treat for breakfast, snacks or even for dessert!
Ingredients You'll Need
Oat flour and Almond flour- Oat and almond flour are fantastic for your health. So, I like to use these ingredients when I can. This is a perfect recipe to use them both as a 1:1 ratio. The combination of both gives these muffins the perfect texture!
100% pure maple syrup- these muffins are not overly sweet! They have a more subtle sweetness, so if you'd like you can always add a little more!
Unsweetened plain coconut yogurt
Salt, cinnamon, baking powder and tapioca starch
How to Make Dairy-Free Blueberry Muffins
Start by taking 1 cup of oat flour and blending it in a high speed blender until it resembles the texture of flour. Sift the oat flour into a bowl and discard any oats that didn't get ground up in the blender. While you're at it, add 1 cup of almond flour and sift it along with the rest of the dry ingredients.
Mix your wet ingredients together lightly then combine with the dry ingredients and mix until well incorporated.
Take one cup of frozen wild blueberries and put them into a bowl covered with water and rinse them a few times until the water starts to run semi clear. It won't be perfect and that's okay. Then pat them dry with paper towels. This will help keep the muffin mix from turning weird alien colors when you mix it together. If you're not using frozen blueberries, you can skip this step.
Coat the blueberries in a little bit of flour. This will help keep the blueberries from sinking to the bottom of the muffin while baking.
Gently fold the blueberries into the batter with a spatula. It should only take a few turns. If you over mix it, the batter will start to turn into those weird alien-like colors!
Spray muffin liners with oil (it should make about 8 muffins!) and fill the liners right up to the top without overflowing the liner.
Place muffins in the oven at 425 degrees F for about 10 minutes. Do not open the door!
Turn oven temperature down to 350 degrees F and bake for another 20 minutes or until the muffins are completely cooked.
Let the muffins cool down before peeling off the liners or they will stick to it
How to Store Them
You'll want to store these muffins in an airtight container.
You can enjoy these for up to about 5 days if they last that long!
Dairy-Free Blueberry Muffins
- 1 cup oat flour
- 1 cup almond flour
- ½ teaspoon salt
- 2 teaspoons tapioca starch
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 1 egg
- ⅓ cup 100% pure maple syrup
- ⅔ cup unsweetened plain coconut yogurt
- ⅓ cup unsweetened apple sauce
- 1 ½ teaspoons vanilla extract
- 1 cup frozen wild blueberries
- 1 tablespoon flour all-purpose or gluten free
- Preheat oven to 425 degrees Fahrenheit.
- Spray the muffin liners with oil.
- Blend oats in a blender until it resembles the texture of flour.
- Sift oats into a bowl and discard the oats that did not get blended finely.
- Sift the almond flour and the rest of the dry ingredients into the bowl.
- Lightly mix all of the wet ingredients in a bowl.
- Combine wet and dry ingredients until well combined.
- Take 1 cup of frozen wild blueberries, place them into a bowl and cover with water. Rinse the blueberries until the water runs semi clear. Then pat them dry with paper towels.
- Coat the blueberries with flour of your choice. This keeps them from sinking to the bottom of the muffin tin while baking.
- Gently fold the blueberries into the mix with a spatula, only folding just a few times. Avoid overmixing as it can cause the batter to turn colors from the blueberries.
- Fill the muffin liners with the batter all the way to the top, without overflowing the liners.
- Bake the muffins at 425 degrees Fahrenheit for 10 minutes-- do not open the oven door! This will help give them a nice color.
- Turn the oven temperature down to 350 degrees Fahrenheit and bake for another 20 minutes, or until cooked all the way. Test with a toothpick. If the toothpick comes out clean, the muffins are finished cooking.
- Remove from oven, let sit for about 5 minutes and then transfer to a wire cooling rack. Let the muffins completely cool or the muffins will stick to the liners.