Dairy-free Blueberry Muffins
These easy dairy-free blueberry muffins are soft, fluffy, and packed with juicy blueberries.
Servings 12 muffins
Equipment
- 12-cup muffin pan
- mixing bowls
- whisk
- rubber spatula
- Wire cooling rack
Ingredients
- 1 cup unsweetened almond milk 250 ml
- 1 tablespoon vinegar
- 2 ½ cups all purpose flour 312 g
- 1 cup granulated sugar 200 g
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup neutral vegetable oil 80 ml
- 1 tablespoon pure vanilla extract
- 1 ½ cups blueberries 200–220 g
- Optional: some coarse sugar for sprinkling such as turbinado or demerara
Instructions
- Make the dairy-free “buttermilk”: In a small bowl or measuring cup, stir together the almond milk and vinegar. Let it sit for about 5 minutes. The mixture may thicken slightly or look a little curdled.1 cup unsweetened almond milk, 1 tablespoon vinegar
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Remove 1 tablespoon of the flour mixture and toss it with the blueberries to lightly coat them. Set aside.2 ½ cups all purpose flour, 1 cup granulated sugar, 3 teaspoons baking powder, ¼ teaspoon salt
- Add the oil, vanilla, and almond milk mixture to the dry ingredients. Gently mix with a spatula just until combined. Avoid overmixing.⅓ cup neutral vegetable oil, 1 tablespoon pure vanilla extract
- Fold in the blueberries, along with any flour remaining in the bowl.
- Optional but recommended: Cover the bowl and refrigerate the batter for 20–30 minutes. This helps the muffins bake up taller.
- When ready to bake, preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
- Divide the batter evenly among the liners, filling them all the way to the top. Sprinkle with coarse sugar, if using.
- Bake for 5 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool.
- Enjoy!
Notes
- Don’t overmix the batter; a few small lumps are fine.
- If using frozen blueberries, add them straight from the freezer without thawing.
- Chill the batter for 20–30 minutes, if possible, for better texture.
- Fill the liners all the way to the top.
- Don’t skip the high-heat start at 425°F (220°C); it helps create taller muffin tops.
