These dairy free blueberry muffins are super soft and sweet, bursting with pockets of tangy juicy blueberries. This low fuss recipe is so easy yet produces a delicious café-style muffin every single time. These muffins are quick to make, freezer friendly and perfect for beginners. This is my favourite blueberry muffin recipe and the only one you’ll ever need!
Featured Comment
⭐⭐⭐⭐⭐ Thanks for this recipe Sally, it is my first time baking dairy-free blueberry muffins & these were absolutely delicious! I follow a dairy-free diet as my baby girl has a severe dairy allergy (CMPA) & I am breastfeeding. Recipes like this make following dairy-free a breeze! – Philippa
Blueberry muffins are such a classic and this is the recipe I’ve been making over and over again for years. I love how easy it is to make and that it uses regular everyday ingredients I’m likely to already have on hand.
There is not too much that can really go wrong with this recipe meaning it is perfect for beginner bakers. It is one of the reasons why I keep making them.
These muffins are ideal for weeknight baking as they are easy, quick to clean up and can be frozen for grab and go breakfasts or snacks later in the week. But honestly nothing beats that first one still warm from the oven!
Making these the best dairy free blueberry muffins
To make these muffins dairy free, we have substituted the traditional butter and milk with oil and almond milk. I love using almond milk in my baking as I find it is more subtle in flavour than some other nut-based milks and I love the softness that it provides.
Oil will add moisture to baked goods but it also results in a more open or coarser crumb than a traditional butter muffin would. I find that the combination of these two ingredients creates a muffin that is pretty indistinguishable from its dairy-filled friend with the texture being both light and soft with a nice crumb exactly as you would expect.
If you are looking for a vegan blueberry muffin recipe or just something a little bit different to the norm then definitely make a batch of my earl grey blueberry muffins.
Key Ingredients
A few key ingredients will help ensure your dairy free blueberry muffins are soft and full of flavour without the need for any dairy.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Self-raising flour – a common ingredient in Australia and the UK this flour already has a leavener added meaning you do not need to add baking powder. If you do not have any you can use regular plain (all purpose) flour and add baking powder.
- Brown sugar – adds flavour and moisture.
- White sugar – also known as granulated sugar, to sweeten the muffin but also to sprinkle a little extra over the top for that sparkle and crunch.
- Vanilla – to flavour the muffins make sure to use vanilla extract.
- Egg – to help bind, add lift and give the muffins extra moisture.
- Canola oil – adding moisture and resulting in an open or coarser crumb. You could also use melted coconut oil if you prefer but I wouldn’t recommend olive oil as the flavour would be too strong.
- Almond milk – my preference for these muffins but you can really use any dairy free milk you prefer such as soy milk or oat milk.
- Frozen blueberries – you could use fresh blueberries instead but I find frozen work perfectly in muffins and means you can enjoy them year round.
Step-By-Step Instructions
These muffins are super simple to make with the batter coming together in one bowl. You will only need a whisk and a spatula which means less to clean up afterwards. I’ll take that thank you!
Step 1: In your bowl, whisk together your egg, oil, vanilla and sugars until it all comes together.
Step 2: Once combined, sift the self-raising flour directly into the bowl and then using your spatula, slowly fold it through adding in the almond milk bit by bit until combined. You want to mix just until the flour and milk have been incorporated and not more or the muffins will turn out dense and flat. If a few lumps remain in the batter, that is ok!
Step 3: Finally, add in the frozen blueberries. Give the batter a couple of turns with the spatula just so that the blueberries are incorporated, but not too much or the blueberries will bleed leaving you with a blue/purple/brown mess.
Step 4: Spoon the muffin batter into a lined muffin tin and sprinkle the tops with a little bit of extra white sugar to give them that sparkle.
Step 5: Bake in a preheated oven at 220°C (428°F) for 5 minutes before turning the oven down (don’t open the door!) to 180°C (350°F) and continue to bake until cooked through. This will allow the tops to puff up and give you that nice golden brown muffin top.
Storage Instructions
These muffins are amazing fresh from the oven but if you do not want to eat 12 at once you can store them in an airtight container for up to 3 days. Otherwise I recommend freezing them.
To freeze, let the dairy free blueberry muffins cool completely, then store them in an airtight container or freezer bag for up to 3 months.
Recipe FAQs
Yes you can freeze these muffins for up to 3 months. Let them come to room temperature on the kitchen bench or in a lunchbox. For that fresh from the oven feel, microwave for about 10 seconds and they will be just like new.
Yes! To make gluten free blueberry muffins just replace the flour with your favourite gluten free self raising flour blend.
You can make your own self raising flour by mixing 2 teaspoons of baking powder with every 1 cup or 150 grams of plain (all purpose) flour.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free muffin recipes:
Gluten Free Raspberry Muffins
Vegan Chocolate Muffins
Lemon Poppy Seed Muffins (Dairy-Free)
Vegan Banana Walnut Muffins
Dairy Free Blueberry Muffins
Ingredients
- 2 cups self-raising flour
- ¼ cup brown sugar
- ½ cup white sugar/granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup canola oil
- 1 cup almond milk
- 1 cup frozen blueberries
Instructions
- Preheat oven to 220°C / 428°F and line a 12 cup muffin pan with muffin/cupcake liners and set aside.
- In a large bowl whisk together the egg, oil, vanilla, brown and white sugar until smooth. Sift in flour and stir with a spatula to combine, slowly adding in almond milk until the batter just comes together. Be conscious not to over mix, it’s ok if there are a few lumps!
- Add in the frozen blueberries folding through mixture, 3-4 times. Do not over mix as the blueberries will bleed into the batter.
- Spoon mixture evenly into the prepared muffin pan and sprinkle the tops with some extra white sugar. Bake for 5 minutes, before turning down the oven to 180°C / 350°F to bake for a further 15-20 minutes or until a skewer when inserted comes out clean.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Elaine says
sorry, I see your answer!
Elaine says
can this recipe be frozen?
Imogen says
Made the recipe exactly and they were lovely. 12 small muffins. I didn’t like the sugar on top at first but having them the next day, I see why it’s suggested. It’s really yummy once it’s soaked in a bit. Delicious!
Sally says
Thanks Imogen, glad you enjoyed the muffins!
LoveWhatMatters says
Hello Sally,
Thank-you so much for this recipe. I made them yesterday with my children. I’m always on the look out for ‘vegan’ style recipes to make with my children that have multiple food allergies.
Your recipe was easy to configure to egg free too with Orgran Egg Replacer.
These were amazing straight from the oven. I did slightly reduce the sugar content and didn’t put the sugar on top of the muffins.
Thank-you 🙂
Sally says
Thank you for making the recipe, so glad you all enjoyed them!! And happy to hear they adapted vegan ok 🙂
Andybogi says
The consistency came out perfect from the very beginning of mixing the batter, and the muffins turned out amazing!! Can’t believe its dairy free! Thanks much for the recipe!! Substituted canola woth coconut butter, and used rice instead of almond milk.
Sally says
So glad you enjoyed them!!
aliciaonemotherhen says
They look delectable.
I am intrigued by almond milk now and have to buy a carton to satisfy my curiosity!
Demi says
These are amazing! I followed everything accept I used a light olive oil (can’t taste it). I added lemon zest and sprinkled top with oats not sugar. I will reduce the white sugar by nearly half next time. But they cooked up amazingly! Like a Cafe muffin! I also used the jumbo muffin molds so it made 6 of those exactly. Thankyou for the amazing recipe!
Sally says
Hi Demi! Thank you for your comment, they sound perfect!
Min (@riteofthemiddle) says
Those muffins look delicious Sally! Well done on coming up with a dairy free solution. I’ll be tucking this one away in my recipe pile! 🙂
sallyslifestylejournal says
Thank so much 🙂
Philippa says
Thanks for this recipe Sally, it is my first time baking dairy-free blueberry muffins & these were absolutely delicious! I follow a dairy-free diet as my baby girl has a severe dairy allergy (CMPA) & I am breastfeeding. Recipes like this make following dairy-free a breeze!
Sally says
So great to hear you enjoyed this recipe! Dairy-free doesn’t mean you need to miss out!