Dairy-Free Blueberry Muffins
Delicious and fluffy Dairy-Free Blueberry Muffins that are perfect for a quick breakfast or a sweet snack, made with fresh or frozen blueberries, offering a warm and comforting aroma.
Ingredients
- 2 cups All-purpose flour
- ¾ cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Non-dairy milk (such as almond, oat, or soy)
- ⅓ cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Pure vanilla extract
- 1 cup (plus extra for topping) Fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with cooking spray or line it with paper liners.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine non-dairy milk, vegetable oil, and vanilla extract and mix well.
- Pour the wet mixture into the bowl with the dry ingredients and stir gently until combined.
- Fold in the blueberries.
- Distribute the muffin batter evenly into the muffin tin, filling each cup about two-thirds full.
- Add extra blueberries on top of each muffin.
- Bake for about 18-20 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
Preheat oven before mixing ingredients. Use fresh blueberries for the best flavor. Muffins can be frozen for up to 3 months.