Dairy Free Blueberry Muffins

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.

Course Snack

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 223kcal

Author Sally

Equipment

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

The initial high heat causes the muffins to puff up, giving them that golden muffin top we all love.

Flour: You can make your own self-raising flour by mixing 2 teaspoons of baking powder to every 1 cup / 150 grams of plain flour (all purpose flour).

Nutrition