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.
Preheat oven to 220°C 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 to bake for a further 15-20 minutes or until a skewer when inserted comes out clean.
Notes
The initial high heat causes the muffins to puff up, giving them that golden muffin top we all love.