Dairy Free Blueberry Muffins
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These are the BEST dairy free blueberry muffins! They are so fluffy, soft, full of juicy blueberries, and topped with a delicious cinnamon streusel topping. They’re easy to make, freezer-friendly, and there’s no mixer required!
I eat a muffin almost every day. I always keep a batch of zucchini muffins and chocolate chip muffins in the freezer so that I can just grab and go.
Dairy free blueberry muffins are the latest muffins added into my rotation, I can’t get enough of them!
Featured Reader Review
“Making these again for probably the 20th time. Its my all time favourite recipe for something quick, easy, and sweet. A never-fail recipe!”
Sarah
These dairy free muffins are perfect to serve for brunch because the streusel topping makes them feel a little bit fancier than your average muffin!
Why These Dairy Free Blueberry Muffins Work
- They are easy to make – you don’t even need a mixer!
- The muffin batter is chilled for 30 minutes to create perfectly tall, rounded muffin tops and a tender, moist, fluffy texture.
- The muffins on their own aren’t too sweet, which balances out the sweetness of the cinnamon streusel topping.
- These non dairy muffins can be easily frozen and enjoyed later (I keep a stash in my freezer at all times).
Ingredients Needed
- Blueberries: I personally think fresh blueberries taste best in this recipe, but you can use frozen if that’s what you have. Frozen blueberries hold a lot of water, and the colour from frozen blueberries often bleeds into the batter, so your muffins will have more streaks of purple throughout, but they will still taste delicious!
- Milk: I use unsweetened soy milk, but you can use any dairy free milk and these even work great with regular milk if you don’t follow a dairy free diet.
- Butter: Any dairy free butter will work in this recipe, but if you don’t have butter you can definitely replace this with a neutral oil like canola or sunflower oil.
- Flour: These muffins call for all purpose white flour, but if you want to make them a little bit healthier you can use whole wheat flour or even all purpose gluten free 1-1 baking flour to make gluten free blueberry muffins.
- Sugar: This recipe uses granulated (white) sugar. To make these muffins healthier, you can also use coconut sugar.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
STEP ONE: Melt the butter in a large microwave-safe bowl and set it aside to cool.
STEP TWO: In a medium bowl, whisk together flour, salt, baking powder, and sugar. Set aside.
STEP THREE: Add the eggs and vanilla extract to the bowl with the cooled melted butter and mix until combined, then add in the milk.
STEP FOUR: Pour the dry ingredients into the bowl with the wet ingredients and mix until just combined. Gently fold in the blueberries.
STEP FIVE: Cover the bowl of muffin batter and place it in the fridge to chill for at least 30 minutes (this chill time is optional but recommended in order to achieve big round muffin tops).
STEP SIX: If you’re using the streusel topping, make it while the batter chills. Mix the brown sugar, white sugar, cinnamon, and flour together in a bowl, then add in the butter and mash it together with a fork. Preheat the oven to 400° F when the batter has chilled for 20 minutes. Line a muffin tin with 12 liners or lightly grease the muffin tin with cooking spray.
STEP SEVEN: Fill the muffin liners 2/3 full, then generously sprinkle streusel topping over them if desired. Bake for 13-17 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let muffins cool for 5 minutes then transfer to a wire rack to cool completely.
Expert Tips
- Please properly measure your flour! This will make or break a recipe. I highly, highly recommend a kitchen scale – they cost $10-$15. If you don’t have one, use the scoop and level method for measuring flour.
- Mix the batter just until the last specks of flour are gone. Over-mixing the batter can lead to muffins that are dry and crumbly instead of soft and fluffy
- Don’t over-mix the blueberries into the batter. You want them to be just incorporated – not squished!
- Chilling the batter will make your dairy free blueberry muffins rise more, giving them taller tops. This is highly recommended, but the muffins will still taste good if you skip the chill time.
- After chilling the batter, don’t stir it up again. Simply scoop the batter into the muffin tins. It will be thick.
- The cinnamon streusel topping will, of course, give you sweeter dairy free muffins. If you prefer the muffins to be less sweet, you can leave out the topping.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Dairy Free Blueberry Muffins
Ingredients
Dairy Free Blueberry Muffins
- ½ cup dairy free butter, melted and cooled
- ¾ cup (150 g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅔ cup unsweetened dairy free milk (or regular milk)
- 2¼ cups (281.25 g) all-purpose flour* SEE NOTES
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries, frozen blueberries, or dehydrated blueberries* SEE NOTES
Streusel Topping (optional)
- 2½ tbsp granulated sugar
- ½ cup (62.5 g) all-purpose flour
- 4 tbsp dairy free butter (or regular)
- 2½ tbsp light brown sugar
- 1 tsp cinnamon
Instructions
- In a large microwave-safe bowl, melt the butter and set aside to cool.
- Combine flour, salt, baking powder, and sugar in a medium bowl and set aside.
- Add the eggs and vanilla into the bowl of the melted butter and whisk gently to combine, then add in the milk.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined (do not over mix). Fold in the blueberries.
- Cover the bowl of batter and chill in the fridge for 30 minutes. This step is optional but highly recommended as it will help create much taller, beautifully rounded muffin tops *SEE NOTES
- After the batter has been chilling for 20 minutes, preheat the oven to 400°F and line a muffin tin with 12 liners (or lightly spray the tin with cooking spray)
- Make the streusel topping by combining brown sugar, granulated sugar, flour, and cinnamon in a small bowl, then mash in the butter with a fork until combined. (If you're not using streusel, skip this step).
- Fill the muffin liners 2/3 full with the chilled batter, then generously sprinkle streusel topping over them. Bake for 13-17 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Let muffins cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These muffins are so good! Thank you for another wonderful DF recipe!
Thank you Jan! So happy to hear you enjoyed these muffins!
I have made these twice – dairy and gluten free. First time, followed the recipe.
Second time – i changed:
Flour I used 181 grams of gluten free all purpose. Added 100 grams of almond flour. Substitute veg oil over butter. I refrigerated for 40+ minutes.
The streusel topping- used half recipe, but I used solid becel vegan butter. The full recipe is too much and it falls off.
Secret to baking gluten free muffins is NO paper liners, when they are baked, let them cool almost completely in the pan…. If you take them out after 5 minutes, their structure sinks. Is weakened and they sink.
If you follow my tweaks, these are delicious gluten and dairy free muffins.
Will coconut milk or coconut cream work in this recipe?
I would use milk for its thinner consistency, but there also might be a slight difference in flavor using coconut milk.
These are delicious. The whole house loved them. Thank you!
This recipe was incredible and a huge hit with our family. After refrigerating the dough as suggested, the muffins did rise up, and we used a cup and a half of mixed berries. The cinnamon topping was delicious. Just a note: put a cookie sheet under the muffins while they cook, as the ingredients bubbled over and made a mess in our oven (but was certainly worth it, thank you!).
Hi! I would like to make these in a mini muffin version so I can pack them in my sons lunch. Do you know what the cooking time would be changed to?
Hi Tara! I would try 8-10 minutes at 350°F for mini muffins!
These are the best dairy free muffins I’ve made. Do you have a recipe for dairy free lemon muffins or can I adjust this recipe ? 🙂
Hi Jane! So happy to hear you enjoyed these blueberry muffins. I don’t have a dairy free lemon muffin recipe up yet, but let me know how it turns out if you try it on your own!
Can i use oil instead of melted butter in same way as a carrot cake mix?
You can replace the melted butter with oil at a 1:1 ratio, yes
Making these again for probably the 20th time. Its my all time favourite recipe for something quick, easy, and sweet. a never-fail recipe!
Yay!! This makes me so happy!
I think depending on your dairy free milk choice you may need more. I ended up using a full cup of oat milk. They came out great!
I’m so happy you loved them!!
These are the BEST blueberry muffins I’ve ever had
Hi Shay! What a compliment, I am so happy to hear that! Thanks for the review 🙂
Love this blueberry muffin recipe! The recipe is simple and the muffins turned out delicious. I used fresh blueberries which turned out amazing. I will definitely be making this again! Thank you for sharing your recipe!
Hi! I am so happy to hear how much you loved the muffins! Thanks so much for taking the time to come back and leave a review 🙂
Loved this recipe! So fluffy and delicious!
Hi Stefania! So glad to hear you loved the muffins 🙂 Thanks for taking the time to come back and leave a review!
OMG these turned out so good. I had extra topping leftover and I should have went for it and added more because it is THE best.
Hi Kayma! I am so glad to hear that you loved them! The streusel topping is my favorite part too 😉
These were delicious and blueberries are my favorite
Hi Linda! I’m so happy to hear that you loved the recipe – thanks so much for trying it out! 🙂
Hello to make these gf too would you use plain or SR flour and would you use 1/4 tsp of xtham gum?
Hi Sue! To make these gluten free, my recommendation would be to use a gluten free 1-1 baking flour like Bob’s Red Mill. The recipe already has baking powder in it so self rising flour isn’t necessary 🙂
My batter came out extremely thick compared to your photos. Why is this ?
Hi Kayla – if the batter was too thick it sounds like you might have added too much flour. Which method did you use for measuring your flour?