Dairy Free Blueberry Muffins
Soft, bakery-style Dairy Free Blueberry Muffins made in one bowl with oil, bursting with blueberries and finished with an optional streusel topping. Small batch, freezer-friendly, and perfect with fresh or frozen blueberries.
Yield: 4 people
Calories: 500kcal
Cost: $5
Equipment
- 1 12-cup muffin tin You’ll use ~8 wells
- 8 Paper muffin liners Or lightly grease the tin
- 1 Mixing bowl (large) For one-bowl batter
- 1 Measuring cups & spoons
- 1 Whisk
- 1 spatula For folding berries
- 1 Wire cooling rack Prevents soggy bottoms
Materials
Muffins
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/3 cup neutral oil canola, vegetable, or light olive
- 1/2 cup dairy-free milk almond, oat, soy, or coconut
- 1 tsp vanilla extract
- 3/4 cup blueberries fresh or frozen; do not thaw
Optional Streusel Topping
- 1/4 cup all-purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tbsp neutral oil
- 1/4 tsp ground cinnamon
- fine salt pinch
Optional Add-Ins
- 1 tsp lemon zest bright flavor
- 1 tbsp coarse sugar sparkly tops
Instructions
- Preheat oven to 375°F (190°C). Line 8 muffin cups with paper liners (or lightly grease).
- In a large bowl, whisk sugar, oil, dairy-free milk, and vanilla until smooth.
- Sprinkle flour, baking powder, baking soda, and salt over the bowl. Stir gently until just combined; a few small lumps are fine.
- Fold in blueberries with a spatula. (If using frozen berries, dust them with 1 tsp flour first.)
- In a small bowl, combine flour, sugar, oil, cinnamon, and a pinch of salt. Mix with a fork until crumbles form.
- Divide batter evenly among 8 liners, filling nearly to the top for domed muffins.
- Sprinkle each muffin with streusel and/or coarse sugar, if using.
- Bake 20–23 minutes, or until tops are golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan 5 minutes, then transfer to a wire rack for 10 minutes before serving.
- Enjoy warm. Store airtight at room temperature up to 3 days, or freeze up to 3 months.
Notes
Small batch: Makes ~8 muffins; double for a full 12–16 muffins.
Oil vs butter: Baking with oil keeps muffins extra moist and tender.
Frozen blueberries: Use straight from the freezer; do not thaw. Toss in a little flour to reduce color bleeding.
Dairy-free milk: Oat milk gives a richer crumb; almond milk is lighter; soy and coconut work well too.
Flavor twists: Add lemon zest, swap vanilla for almond extract, or stir in a pinch of cinnamon.
Storage: Room temp 3 days (airtight). Freeze up to 3 months; thaw at room temp or warm 15 seconds in microwave.
Oil vs butter: Baking with oil keeps muffins extra moist and tender.
Frozen blueberries: Use straight from the freezer; do not thaw. Toss in a little flour to reduce color bleeding.
Dairy-free milk: Oat milk gives a richer crumb; almond milk is lighter; soy and coconut work well too.
Flavor twists: Add lemon zest, swap vanilla for almond extract, or stir in a pinch of cinnamon.
Storage: Room temp 3 days (airtight). Freeze up to 3 months; thaw at room temp or warm 15 seconds in microwave.