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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!
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).
- 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 ⅔ 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.
Frequently Asked Questions
Chilling the muffin batter before baking is my top tip for achieving tall, round muffin tops. It causes the flour to be absorbed more into the batter, which makes it thicker.
Yes! The streusel is totally optional.
Yes! I personally like these muffins with fresh blueberries, but you can use frozen or even dehydrated blueberries as well. The frozen blueberries will turn the muffin batter slightly more blue/purple in color.
If your muffins came out dry or crumbly, you either over-mixed the batter, over measured your flour, and/or left the muffins in the oven for too long.
If you want to make these blueberry muffins healthier, you can replace the granulated sugar with coconut sugar, and/or use whole wheat flour. Please note that this will change the texture of the muffins (as with any substitutions to the original recipe).
If you want to make these muffins egg free, I would recommend replacing the eggs with flax eggs.
To make these muffins dairy free and gluten free, I recommend substituting the flour with gluten free 1-1 baking flour.
- 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 the 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 muffins. If you prefer the muffins to be less sweet, you can leave out the topping.
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Dairy Free Blueberry Muffins
- Muffin tin
Dairy Free Blueberry Muffins
- ½ cup dairy free butter, melted and cooled
- ¾ cup granulated sugar (150 g)
- 2 eggs
- 1 tsp vanilla extract
- ⅔ cup unsweetened dairy free milk (or regular milk) (170 ml)
- 2¼ cups all-purpose flour* SEE NOTES (280 g)
- 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 all-purpose flour (62 g)
- 4 tbsp dairy free butter (or regular)
- 2½ tbsp light brown sugar
- 1 tsp cinnamon
- 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 ⅔ 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.