These dairy-free blueberry muffins are simple and quick to make.Jump to Recipe
A Simple Recipe with Basic Ingredients
Usually my muffins are full of many ingredients but sometimes it’s nice to just toss the basics together! That is why I made this recipe! This dairy-free blueberry muffins recipe can definitely be made with regular milk if dairy-free is not necessary!
I haven’t been baking much lately due to the kitchen remodel/reno. There has been so much on the go and I have not had a lot of time! Heck, my vegetable gardens are also pretty weedy due to not having enough time for anything! Hopefully in the fall things will calm down and I will be back in the kitchen on the daily. With my new kitchen I am hoping that I will also have more time to dedicate to the blog!
Anyway, if you are looking for a basic recipe, this is it, if NOT, maybe try out my Sweet Potato Blueberry Muffins!
Different Bake Times
When I was making my second batch of these muffins, I was multi-tasking and I missed the timer! This meant that this batch cooked at 425 for 10 minutes and 350 for 5 minutes only. They had a much higher rise as well! I included the directions for the regular bake times only because it is tried, tested and true. If you know what you’re doing in the kitchen you can also mess around with different bake times and temperatures!
Dairy Free Blueberry Muffins
- kitchen scale (optional)
- 240 grams All purpose flour (2 cups) sifted and spooned
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 240 grams coconut milk (or other dairy-free milk of preference!) 1 cup, room temperature
- 2 lg eggs lightly beaten, room temperature
- 100 grams extra virgin olive oil (1/2 cup)
- 1 tsp vanilla extract pure
- 104 grams pure maple syrup 1/3 cup, room temperature.
- 99 grams granulated sugar 1/2 cup ( I use organic sugar)
- 170-255 grams fresh blueberries 1-1.5 cups
- Preheat the oven to 425 and prepare a muffin tin with either oil or muffin liners (or both!)
- in a small mixing bowl, combine the flour, baking soda, powder, salt and cinnamon. Set aside.
- In a large mixing bowl, combine the wet ingredients (coco milk, eggs, olive oil, vanilla, and maple syrup. Once combined, add in the granulated sugar and mix well.
- Next, combine the dry ingredients into the wet ones, gently with a silicone spatula. When mostly combined, add in the blueberries and gently combine again. Do not overmix!
- Fill the muffin cavities almost to the top and place in preheated oven. Bake at 425 for 5 minutes and then reduce the heat to 350 and continue to bake without opening the oven, for an additional 15 minutes, or until a toothpick comes out clean.
- Cool completely and then enjoy!