Dairy-Free Blueberry Muffins

One bite and you'll see why these muffins are a family favorite. Each one has a soft, tender crumb, juicy blueberry pockets throughout, and a golden top that's hard to resist.

They're perfect for breakfast, brunch, or as an afternoon treat.

Are These Dairy Free Blueberry Muffins Vegan?

Yes! These muffins are dairy-free and vegan because they're made without milk, butter, yogurt, or eggs.

Instead of dairy milk, I use almond milk mixed with a little vinegar to make a quick dairy-free "buttermilk." It helps give the muffins a soft, tender texture without using any dairy.

You don't need flax eggs or egg replacers here, either. The batter is simple and straightforward.

Should You Chill Dairy-Free Muffin Batter?

You don't absolutely have to, but I highly recommend it.

Even a short 20 to 30-minute chill gives the flour time to absorb some of the liquid. This makes the batter a little thicker, which helps the muffins rise upward instead of spreading too much.

If you're short on time, you can skip the chill and still get soft, fluffy muffins. 

Can I Use Fresh or Frozen Blueberries?

Yes, both work well! Fresh blueberries hold their shape nicely and give you clean, juicy bursts of fruit. If blueberries are in season, fresh ones are wonderful here.

Frozen blueberries are great, too. Don't thaw them first, though. Add them straight from the freezer, otherwise they'll release too much juice and may turn the batter purple. Still tasty, but a little dramatic.

For either fresh or frozen blueberries, I like to toss them with a small spoonful of the flour mixture before folding them into the batter. This helps keep them from sinking to the bottom.

Ingredients

You don't need a long list of ingredients for these muffins. Here are the key ones that make the recipe work.

• Flour: Ordinary, all purpose flour is what I use.
• Dairy Free milk: I use unsweetened almond milk, but you can use another unsweetened plant-based milk if you prefer. Soy milk would also work well.
• Vinegar: This is mixed with the almond milk to make a quick dairy-free "buttermilk." I like using apple cider vinegar or white vinegar.
• Baking powder: This is the only leavening used in this recipe.
• Neutral vegetable oil: Oil keeps these muffins soft and moist, even the next day. Use a mild oil that won't compete with the blueberry flavor.
• Vanilla extract: A full tablespoon gives the muffins a warm, sweet flavor that pairs beautifully with the blueberries.
• Blueberries: Fresh or frozen both work. If using frozen blueberries, don't thaw them first.
• Coarse sugar (not shown above): This is optional, but I love sprinkling some on top before baking. It gives the muffin tops a light crunch.

Equipment you'll need

• a standard 12-cup muffin pan
• paper liners
• a small bowl or measuring cup
• a large mixing bowl
• a whisk
• a rubber spatula
• a wire rack

How to make Dairy-Free Blueberry Muffins

Step 1: Make the dairy-free "buttermilk"

Stir the almond milk and vinegar together in a small bowl or measuring cup. Let it sit for about 5 minutes.

Step 2: Whisk the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 

Step 3: Coat the blueberries

Scoop out 1 tablespoon of the flour mixture and toss it with the blueberries. This light coating helps keep the berries suspended in the batter.

Step 4: Add the wet ingredients

Add the oil, vanilla, and dairy-free "buttermilk" to the bowl with the dry ingredients. Mix gently with a spatula until the batter comes together.

Step 5: Fold in the blueberries

Add the blueberries, along with any flour left in the bowl. Fold them in gently so the batter doesn't turn streaky or overmixed.

Step 6: Chill the batter & fill the muffin cups

Cover the bowl and refrigerate the batter for 20 to 30 minutes. Divide the batter evenly among the liners, filling them all the way to the top. Sprinkle with coarse sugar, if using.

Step 7: Bake the muffins

Bake until golden brown, then let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack.

Storage Tips & Freezing Instructions

Room temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To help keep the tops from getting too soft, line the container with a paper towel before adding the muffins. You can also place another paper towel over the top before closing the lid.

Freezer: These muffins freeze really well, too! Let them cool completely, then wrap them individually or place them in a freezer-safe bag. Freeze for up to about 3 months.

Thawing: Thaw the muffins in the refrigerator overnight or let them sit at room temperature until softened.

Reheating: For a quick option, microwave a muffin for about 15 to 30 seconds, or until warm.

Oven: For the best texture, warm the muffins in a preheated oven at 350°F (180°C) for about 10 to 15 minutes. Place them on a baking sheet and cover them loosely with foil so the inside stays soft while the tops lightly crisp up again.

Variations

• Dairy-free lemon blueberry muffins: Add 1 to 2 teaspoons of lemon zest to the batter. Lemon pairs beautifully with blueberries.
• Dairy-free blueberry almond muffins: Sprinkle sliced almonds over the tops before baking for a little crunch.
• Dairy-free mixed berry muffins: Replace some of the blueberries with raspberries or chopped strawberries. Keep the total amount of fruit about the same.
• Spiced blueberry muffins: Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warmer flavor.