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Dairy-Free Blueberry Muffins (Gluten-Free)

The best blueberry muffin you’ll ever bake! These delectable dairy-free blueberry muffins are perfectly moist, delicately sweet, and full of fresh juicy blueberries. It’s the only muffin recipe you’ll ever need.

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Fresh baked light golden yellow blueberry muffins full of dark blue blueberries.
Fresh baked light golden yellow blueberry muffins full of dark blue blueberries.

The Best Dairy-Free Blueberry Muffins

Fluffy bakery-style blueberry muffins full of fresh sweet blueberries. What’s not to love? Serve them for breakfast, snack, or dessert, this gluten-free and dairy-free blueberry muffin recipe will be a fast family favorite. Here’s why:

So Easy To Make – 10 ingredients and 30 minutes to make.

Perfect For Any Occasion – Whether it’s a snack or a sweet treat, blueberry muffins are for every occasion. Additionally, they can be made with frozen blueberries so you won’t have to wait until blueberry season.

Not Too Sweet – Just sweet enough to satisfy a sugar craving but won’t leave you with a headache or yucky tummy feeling.

Dietary/Lifestyle Friendly – Gluten-free, dairy-free, vegan, lactose-free, egg-free, or “regular” this recipe can be easily adjusted to suit your specific lifestyle and/or dietary needs.

Fresh baked light golden yellow blueberry muffins full of dark blue blueberries.

As always this recipe is gluten-free and dairy-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these muffins but make sure you scroll to the bottom recipe card for the complete ingredient list.

Dry Ingredients

Flour: I made this cake with Primal Palate gluten-free all-purpose flour blend. If you are not gluten-free, swap the flour with regular all-purpose flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.

Baking Powder: This creates that beautiful bakery-style rise.

Salt: I prefer fine sea salt, but whatever is in your pantry will work as long as it isn’t coarse.

Wet Ingredients

Butter: Becel plant-based bricks are my personal favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work. 

Milk: Unsweetened almond milk is always my baking preference as that’s what’s in my fridge. Use whatever milk that best suits your dietary needs. If you can do dairy, I highly suggest using buttermilk.

Apple Cider Vinegar: This creates the tang that replicates buttermilk. Lemon juice or white vinegar can be used as well. Omit this if using actual buttermilk.

Eggs: Two large eggs can be replaced with 2 flax eggs or other liquid egg replacer for egg-free and/or vegan. Note that the final texture will not be quite as fluffy.

Vanilla Extract: Pure vanilla extract will always be supreme but use whatever is in your pantry.

Blueberries: Fresh or frozen will work. If using frozen, do not thaw.

Optional Ingredients

Almond Extract: While not neccessary, I highly recommend using it. It adds that delicious bakery-style flavor.

Fresh baked light golden yellow blueberry muffins full of dark blue blueberries.

Easy Step-By-Step Instructions

Grab a large and small mixing bowl, a spatula and/or whisk, and a muffin pan. Let’s make the most incredible dairy-free blueberry muffins.

1. Preheat the oven to 400ºF and prepare a muffin pan with liners or generously spray with non-stick baking spray.

2. Combine the milk and apple cider vinegar and set aside to “curdle.” This will take approximately 5 minutes. Skip this step if using regular buttermilk.

3. Combine the melted butter and sugar together in a large mixing bowl and mix until smooth.

4. Add the eggs and mix until fully combined.

5. Add the milk, vanilla extract, and almond extract (if using) and mix again until smooth.

6. Measure in the flour (2 cups), baking powder, and salt and mix until just combined.

7. Combine the remaining flour (2 tablespoons) and blueberries together in a seperate bowl and stir to coat.

8. Gently fold the blueberries into the muffin batter and divide the batter evenly into the muffin pan.

9. Bake for approximately 18-20 minutes or until a toothpick comes out clean and allow the muffins to cool in the pan for 5 minutes before removing. Enjoy!

Fresh baked light golden yellow blueberry muffins full of dark blue blueberries.

Storing and Freezing Instructions

To store these gluten-free and dairy-free blueberry muffins, keep them at room temperature in an airtight container for up to 5 days. Likewise, they can be frozen for up to 6 months.

Note that, as with all gluten-free baking, they are best when enjoyed right away and will dry out as each day passes.

Pro Tip: Give them a quick warm in the microwave or oven and serve with a pat of butter. Yum!

Fresh baked light golden yellow blueberry muffins full of dark blue blueberries.

The Easiest Allergy-Friendly Blueberry Muffins

With a tender crumb and full of classic buttery bakery-style blueberry yum, these easy gluten-free and dairy-free blueberry muffins are pure comfort in every site bite.

With an adaptable ingredient list, you can tailor this recipe to suit all dietary and/or lifestyle needs creating an amazing muffin that everyone can enjoy.

I would love to know if you make this easy blueberry muffin recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Fresh baked light golden yellow blueberry muffins full of dark blue blueberries.

More Blueberry Recipes To Try

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Fresh baked light golden yellow blueberry muffins full of dark blue blueberries.

Dairy-Free Blueberry Muffins (Gluten-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Katie Stymiest
  • Total Time: 30 Minutes
  • Yield: 12 Muffins 1x
  • Diet: Gluten Free

Description

The best blueberry muffin you’ll ever bake! These delectable dairy-free blueberry muffins are perfectly moist, delicately sweet, and full of fresh juicy blueberries. It’s the only muffin recipe you’ll ever need. 


Ingredients

Units Scale

Blueberry Muffins

  • 1/2 cup (118ml) dairy-free milk, room temperature
  • 1 teaspoon apple cider vinegar
  • 1/2 cup (113g) dairy-free butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract *optional but highly encouraged
  • 2 cups (240g) gluten-free flour 1:1 baking blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2 cups (320g) blueberries, fresh or frozen
  • 2 tablespoons gluten-free flour 1:1 baking blend

Instructions

Blueberry Muffins

  1. Preheat the oven to 400ºF and prepare a muffin pan with liners or generously spray with non-stick baking spray.
  2. Combine the milk and apple cider vinegar together and set aside to curdle. This will take approximately 5 minutes.
  3. In a large mixing bowl, combine the melted butter and sugar and mix until smooth.
  4. Add in the eggs and mix until fully combined and smooth.
  5. Add in the milk mixture, vanilla extract, and almond extract and mix until smooth.
  6. Measure in the flour, baking powder, and salt and mix until just combined.
  7. In a small bowl, combine the blueberries and 2 tablespoons of flour and stir to coat the blueberries. This will prevent the berries from sinking.
  8. Divide the batter evenly between the prepared muffin pan and bake for 18-20 minutes or until a toothpick comes out clean. Allow the muffins to cool in the pan for 5 minute sbefore removing to a wire rack to fully cool. Enjoy!
  9. Store leftover muffins in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Quick Breads & Donuts
  • Method: Baking
  • Cuisine: American

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4 Comments

  1. I made these this morning and they are wonderful. Light texture, a little crunchy on the top and so Yummy with the warm blueberries! We have a big storm brewing, so I wanted to make something for breakfasts in case we lose electricity with this storm. I got 18 muffins with my pans and will freeze most of them to enjoy later!






    1. Yay! I am absolutely thrilled to hear you gave this recipe a try and enjoyed it. Good idea for breakfast prep. We have a cold front coming and I should do the same.

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