These Healthy Dairy-Free Blueberry Muffins are dairy and gluten-free, as well as refined sugar-free. They are light, moist, sweet, and a good source of protein and fiber to help keep you feeling full and satiated.
The blueberries give these muffins a burst of sweet, juicy flavor. Blueberries are a powerful superfood. They're a great source of antioxidants, fiber, and vitamins. You can add more to your diet with my Blueberry Juice or this delicious Blueberry Toast.
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👍Why this Recipe Works
- Grab-and-go: These muffins are easy to meal prep, and are great for a tasty and nutritious breakfast or snack on the go.
- Healthy and delicious: They satisfy your sweet tooth while providing your body with beneficial nutrients.
- Kid-friendly
- Customizable
📝Ingredient Notes
- Oat and almond flour: The combination of both flours gives these muffins the perfect texture.
- 100% pure maple syrup: These muffins are not overly sweet! They have a more subtle sweetness. You can always add a little more if desired.
🍯Substitutions/Variations
- Corn starch: Tapioca starch works as well.
- Pure maple syrup: Use honey in place of pure maple syrup.
- Berries: Frozen wild blueberries are great to use because they contain more antioxidants. You can also use other berries like chopped strawberries, raspberries, and blackberries.
- Chocolate chips: Get some dairy-free chocolate chips to make dairy-free blueberry chocolate chip muffins!
- Lemon: Lemon and blueberries go so well together. Make this a dairy-free blueberry lemon muffin recipe by adding the zest of a small lemon and a couple of tablespoons of the juice.
- Nuts: Add chopped nuts to fold into the batter. You can use walnuts, pecans, hazelnuts, or even macadamia nuts. These all pair well with blueberries.
🔪Instructions
- Preheat the oven to 425 degrees Fahrenheit.
2. In a medium-sized mixing bowl, sift the dry ingredients and mix them. Sift the almond flour separately. Mixing it with the rest of the dry ingredients can make it too difficult to sift.
3. Mix the wet ingredients in a small mixing bowl.
4. Place the blueberries in a small bowl and mix in 1 tablespoon of the dry ingredients.
5. Combine the wet and dry ingredients. Mix until well combined, but do not over-mix.
6. With a spatula, fold in the blueberries. Make sure they are incorporated evenly.
7. Put 8 muffin liners in a muffin tin and spray them with oil. Using an ice cream scoop, fill them all the way with the muffin batter. Add extra blueberries on top if desired.
8. Bake for 10 minutes at 425 degrees Fahrenheit. Then, without opening the oven door, turn the oven temperature down to 350 degrees Fahrenheit and bake for 20 minutes.
9. After 20 minutes, you can insert a toothpick in the center of a muffin to check for doneness. The toothpick will come out clean when they are fully cooked. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool for another 10 minutes. They will deflate some once they've cooled.
Enjoy!
🥣Equipment
- High-speed blender: If you make your own oat flour, you will need a high-speed blender. If not, you can use store-bought oat flour.
- Sift: I recommend using a sift with a handle that you turn. It's a lot easier because it scrapes the flour against the sift and makes the process faster.
- Spatula: Use this to fold the blueberries into the batter.
- Muffin pan and liners
- Mixing bowl
- Whisk
✅Pro Tips
- Sift the dry ingredients: I recommend sifting the oat flour and almond flour separately. If you try and sift all of the dry ingredients together, it can get too thick to move through the sift.
- Coat the berries in flour: This ensures that the blueberries do not sink to the bottom while cooking.
- Let the muffins cool completely before removing the liner: If you remove the liners before the muffins are completely cooled, the muffin will stick to the liner.
- Don't leave the muffins in the pan for too long: Leave them in the pan for a maximum of 5 minutes once they come out of the oven. Leaving them for longer can make the muffins soggy.
🧊Storing
I have stored these muffins in an airtight container at room temperature before. However, the USDA guidelines say that foods baked with eggs should be refrigerated. Once the muffins have cooled completely, transfer them to an airtight container and refrigerate them for 3 to 4 days.
Freezing: You can freeze these muffins in a freezer-safe container or a freezer zip-lock bag. Freeze for up to 2 months. Let it thaw in the refrigerator.
Reheating: Reheat leftover muffins in the microwave for 30 to 45 seconds, or until warmed through.
⁉️Frequently Asked Questions
Muffins left in the pan to cool for too long will trap the steam, resulting in a soggy muffin. Only leave the muffins in the pan for a maximum of 5 minutes to cool.
First, make sure to grease the muffin liners with oil. Secondly, make sure the muffins have completely cooled down before removing the liners. If your greased liners are sticking to the muffins, this is an indication that they have not cooled down fully.
No. I would not recommend using an egg substitute for this recipe. The consistency can turn out gummy.
Yes. Traditional blueberry muffins contain butter and milk. This recipe is not only dairy-free, but also gluten and refined sugar-free.
⭐️Before you go! If you enjoyed this recipe for my Healthy Dairy-Free Blueberry Muffins, I would love it if you left a review! I love to hear from you. Also, if you aren't following me on Instagram, search @thedairyfreemenu for some more cooking inspiration!
📖 Recipe
Healthy Dairy-Free Blueberry Muffins
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ½ teaspoon salt
- 2 teaspoons corn starch
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 1 egg
- ⅓ cup pure maple syrup
- ⅔ cup unsweetened plain coconut yogurt
- ⅓ cup unsweetened apple sauce
- 1 ½ teaspoons vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a medium-sized mixing bowl, sift the dry ingredients and mix them. Sift the almond flour separately. Mixing it with the rest of the dry ingredients can make it too difficult to sift.
- Mix the wet ingredients in a small mixing bowl.
- Place the blueberries in a small bowl and mix in 1 tablespoon of the dry ingredients.
- Combine the wet and dry ingredients. Mix until well combined, but do not over-mix.
- With a spatula, fold in the blueberries. Make sure they are incorporated evenly.
- Put 8 muffin liners in a muffin tin and spray them with oil. Using an ice cream scoop, fill them all the way with the muffin batter. Add extra blueberries on top if desired.
- Bake for 10 minutes at 425 degrees Fahrenheit. Then, without opening the oven door, turn the oven temperature down to 350 degrees Fahrenheit and bake for 20 minutes.
- After 20 minutes, you can insert a toothpick in the center of a muffin to check for doneness. The toothpick will come out clean when they are fully cooked. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool for another 10 minutes.
- Enjoy!
Notes
- Don't leave the muffins in the muffin pan to cool for longer than 5 minutes. It can trap the steam and make the muffins soggy.
- Let the muffins cool completely before removing the muffin liner. If it's sticking to the liner, the muffins haven't cooled all the way.
- If you use frozen blueberries, rinse the blueberries in water until the water runs almost clear. Otherwise, it can turn your muffin batter colors.
- The muffins will deflate some after cooling.
Nutrition
Note: The nutrition label is only an estimate. Amounts may vary.
Meredith says
One of my favorite things about this blogger is these recipes tend to have less sugar also but you don’t miss it. These blueberry muffins are fantastic and you don’t miss the normal sugar you get in any other blueberry muffin recipe! Great little muffin to curve your sweet tooth!
Kayla says
Thank you so much, Meredith 🙂