Dairy Free Blueberry Muffins

a blueberry muffin in a muffin tin with a bite out of it

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!

Course Breakfast, Snack

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 30

Bake 13

Total Time 43

Servings muffins

Calories 220kcal

Author Gabby

Equipment

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

US Customary - Metric

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.

Video

Notes

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 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