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    Home > Recipes > Muffins, Scones, and Loaves > Dairy Free Blueberry Muffins

    Dairy Free Blueberry Muffins

    Published on June 2, 2021. Last updated on June 8, 2021. By Gabby. 18 Comments

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    Jump to Recipe Print Recipe

    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!

    three dairy free blueberry muffins stacked on top of each other
    TABLE OF CONTENTS show
    1 Why These Dairy Free Blueberry Muffins Work
    2 Ingredients Needed
    3 Step By Step Instructions
    4 Dairy Free Blueberry Muffins

    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!

    blueberry muffins in a pan after being baked with blueberries scattered around them

    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).
    dairy free blueberry muffin with a bite out of it and crumbs around it

    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.
    ingredients to make dairy free blueberry muffins in bowls labeled

    Step By Step Instructions

    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 by step process to make dairy free blueberry muffins in bowls labeled
    step by step recipe instructions

    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.

    • sugar and cinnamon and butter in a bowl to make cinnamon streusel
      how to make cinnamon streusel topping
    • sugar and cinnamon and butter in a bowl to make cinnamon streusel
      how to make cinnamon streusel topping

    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.

    • dairy free blueberry muffin batter in muffin liners in a tray before being baked
    • blueberry muffin batter in a muffin tin with cinnamon streusel on top
    Why should I chill muffin batter?

    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.

    Can I skip the streusel topping?

    Yes! The streusel is totally optional.

    Can I use frozen blueberries?

    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.

    Why are my muffins dry and crumbly?

    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.

    Can I make these muffins healthy?

    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).

    Can I make these muffins vegan?

    If you want to make these muffins egg free, I would recommend replacing the eggs with flax eggs.

    Can I make these muffins gluten free?

    To make these muffins dairy free and gluten free, I recommend substituting the flour with gluten free 1-1 baking flour.

    blueberry muffin in a pan with a bite out of it after being baked with blueberries scattered around them

    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 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.
    dairy free blueberry muffin in a muffin tin with a bite out of it and more muffins in the background

    MORE MUFFIN RECIPES YOU'LL LOVE

    • Zucchini Muffins
    • Pumpkin Banana Muffins
    • Chocolate Chip Muffins
    • Oatmeal Strawberry Banana Muffins
    dairy free blueberry muffin with a bite out of it and crumbs around it with text overlay reading "easy blueberry muffins"

    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!

    blueberry muffins stacked on top of each other

    Dairy Free Blueberry Muffins

    Gabby
    These are the BEST dairy free blueberry muffins! Soft, fluffy, and topped with a delicious cinnamon streusel topping. They're easy to make, no mixer required, and freezer friendly!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Bake 13 mins
    Total Time 43 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 350 kcal

    Equipment

    • Mixing Bowl
    • Muffin tin

    Ingredients
     
     

    Dairy Free Blueberry Muffins

    • ½ cup dairy free butter, melted and cooled
    • ¾ cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ⅔ cup unsweetened dairy free milk (or regular milk)
    • 2¼ cups all-purpose flour* SEE NOTES
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 cup fresh blueberries, frozen blueberries, or dehydrated blueberries* SEE NOTES

    Streusel Topping (optional)

    • 2½ tablespoon granulated sugar
    • ½ cup all-purpose flour
    • 4 tablespoon dairy free butter (or regular)
    • 2½ tablespoon light brown sugar
    • 1 teaspoon 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 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.

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    MEASURING FLOUR: Properly measure your flour using the scoop and level method or a kitchen scale.
    BLUEBERRIES: My preference is to use fresh blueberries. Their color doesn't bleed as much and they are bigger and juicier. That being said, you can use frozen blueberries (straight from the freezer, unthawed) or even dehydrated blueberries if you'd like. You can also add up to ⅓ cup more blueberries if you'd like!
    CHILLING THE MUFFIN BATTER: For nice, tall muffins chill the muffin batter for 30 minutes before scooping it into the liners. You can skip this step and the muffins will still taste delicious, but chilling the batter provides perfectly tall, rounded muffin tops. 
    Storage and Freezing Instructions: Store muffins for 2-3 days at room temperature in an airtight container.
    Freezing is my favorite way to have fresh muffins on demand! Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months.  When ready to eat, take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven), or let it thaw at room temperature.

    Nutrition

    Calories: 350kcal
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Sarah

      February 14, 2023 at 12:35 am

      5 stars
      Making these again for probably the 20th time. Its my all time favourite recipe for something quick, easy, and sweet. a never-fail recipe!

      Reply
      • Gabby

        February 14, 2023 at 5:57 pm

        Yay!! This makes me so happy!

        Reply
    2. RPJ

      March 27, 2022 at 3:08 am

      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!

      Reply
      • Gabby

        March 27, 2022 at 3:03 pm

        I'm so happy you loved them!!

        Reply
    3. Shay

      January 20, 2022 at 6:09 pm

      5 stars
      These are the BEST blueberry muffins I've ever had

      Reply
      • Gabby

        January 21, 2022 at 2:45 pm

        Hi Shay! What a compliment, I am so happy to hear that! Thanks for the review 🙂

        Reply
    4. Rise & Scrubs

      September 17, 2021 at 5:34 pm

      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!

      Reply
      • Gabby

        September 19, 2021 at 9:08 pm

        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 🙂

        Reply
    5. Stefania

      August 24, 2021 at 11:40 pm

      5 stars
      Loved this recipe! So fluffy and delicious!

      Reply
      • Gabby

        August 26, 2021 at 4:56 pm

        Hi Stefania! So glad to hear you loved the muffins 🙂 Thanks for taking the time to come back and leave a review!

        Reply
    6. Kayma

      July 27, 2021 at 4:31 pm

      5 stars
      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.

      Reply
      • Gabby

        July 29, 2021 at 7:45 pm

        Hi Kayma! I am so glad to hear that you loved them! The streusel topping is my favorite part too 😉

        Reply
    7. Linda

      June 18, 2021 at 8:19 pm

      5 stars
      These were delicious and blueberries are my favorite

      Reply
      • Gabby

        June 21, 2021 at 6:31 pm

        Hi Linda! I'm so happy to hear that you loved the recipe - thanks so much for trying it out! 🙂

        Reply
    8. Sue

      June 14, 2021 at 9:14 pm

      Hello to make these gf too would you use plain or SR flour and would you use 1/4 tsp of xtham gum?

      Reply
      • Gabby

        June 14, 2021 at 11:18 pm

        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 🙂

        Reply
        • Kayla

          March 27, 2022 at 9:47 pm

          My batter came out extremely thick compared to your photos. Why is this ?

        • Gabby

          March 30, 2022 at 2:29 pm

          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?

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