Dairy-Free Blueberry Muffins
These easy Vegan Blueberry Muffins are not only fluffy and moist but they’re dairy-free, oil free and made in one bowl! Perfect for a quick breakfast on the go or even a yummy snack. You’re going to love how simple and delicious these muffins are to make, they will become a staple in your kitchen!
These healthy dairy-free blueberry muffins are so light, tender and delicious no one will even suspect they’re vegan! Plus it’s made in 1 bowl, so hello easy cleanup. You can also batch cook them for an easy breakfast or snack.
Even though blueberries are considered a ‘summer’ fruit in New Jersey, that doesn’t mean you still can’t enjoy them! That’s why I am obsessed with buying them frozen. They last for a long time and they are just as nutritious, sometimes even more than fresh. But they can be tricky when trying to bake with them as they can bleed some color. Here’s a few tips and tricks on how to use frozen blueberries!
This is such a versatile recipe, made with simple everyday ingredients you probably already have in your kitchen. It’s refined sugar free, dairy free and egg-free, so just all around delicious.
They can also be made gluten free. Don’t have every ingredient? Use bananas instead of applesauce, eliminate the vegan egg replacer or use almond milk instead of water.
Ingredients
You don’t need much to make these blueberry muffins delicious, here’s a quick run down of the essentials:
Whole Wheat Flour: looking for a gluten free version, use oat flour
Vegan Egg: helps with binding the batter together. I used Bob’s Red Mill Egg Replacer, but ground flax seed works great too! You can even just skip this altogether since we are using applesauce
Maple Syrup: for sweetness. Coconut sugar or brown sugar works great too!
Apple Sauce: adds volume and moisture. Don’t have this? Replace with mashed banana or pumpkin puree
Blueberries: for an obvious reason! Not sure if you should use frozen or fresh? See my tips below.
See recipe card for quantities.
Fresh or Frozen?
You can actually use either, there’s no right or wrong answer! Just use what you have:
Fresh blueberries: bubbles in the oven and it creates a jammy effect and adds color through your muffin. Some blueberries can give a nice juicy *pop* when you bite into them.
Frozen blueberries: (used in this recipe) are softer once thawed and have a darker color (see my tip here on the best way to use frozen blueberries to prevent bleeding). They give an even texture throughout the muffin, may add a bit more purple to the batter but still yummy and just as pretty. Bonus, they’re available year-round and are a more budget-friendly option!
How to Make Dairy-Free Blueberry Muffins
Combine all dry ingredients into a single, large mixing bowl.
Add in wet ingredients.
Gently fold in the blueberries.
Bake for 20-25 minutes.
Hint: make sure to not over mix the batter - it will make your muffins dense.
