These dairy free blueberry muffins are packed with juicy fresh blueberries, making them the perfect way to start your day. Not only are they completely dairy free muffins, but they're also easy and quick to prepare.
Why You Will Love This Recipe
You don't have to sacrifice flavor or convenience in order to enjoy these scrumptious dairy free muffins. If you love moist, big, bakery style blueberry muffins, than you'll want to use this as your go-to-muffins recipe. Make them with chocolate chips, cocoa powder, raspberries, and anything else you love!
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Ingredients
Read on for our foolproof dairy free muffins recipe that's sure find its way into you baking rotation. It's just so easy!
- Flour - regular all purpose flour.
- Sugar - regular granulated sugar.
- Salt
- Baking Powder
- Vegetable Oil - any neutral tasting vegetable oil like sunflower, corn etc.
- Non Dairy Milk - almond milk, coconut milk, hemp milk, or oat milk, as well as regular dairy milk if you prefer.
- Egg
- Vanilla extract
- Lemon zest - fresh grated lemon zest.
- Blueberries - fresh, firm blueberries.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Dairy Free Blueberry Muffins
This deliciously moist dairy free muffins recipe is perfect for those who may be lactose intolerant. With a touch of lemon zest in every bite, these homemade blueberry muffins are sure to be a hit - so let’s get baking!
Prepare the Muffin Batter
- Preheat the oven to 375 F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan. You can use this recipe to make 12 standard size muffins instead also.
- Whisk the vegetable oil, egg, non dairy milk, lemon zest, and vanilla in a large mixing bowl.
- Add the flour, sugar, salt, and baking powder to the egg and oil Blend with a spatula, but don't over mix.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Add the Blueberries
- Rinse the blueberries and shake excess water off using a colander. The best berries are fresh, firm ones. Add the blueberries to the bowl of batter.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Fold in the Blueberries
- Gently fold in the washed and drained fresh blueberries into the thick batter. Carefully fold so that the berries don't smash and bleed.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Fill the Jumbo Muffin Cups & Bake
- Fill each muffin cup ⅔ full, regardless of muffin size. You will get 6 Jumbo muffins, 8 Large muffins, or 12 standard size muffins with this recipe.
- Bake muffins in preheated oven for 25 to 30 minutes, or until lightly golden brown and a tooth pick comes out clean when stuck in the middle of a muffin.
- Transfer to a cooling rack, and let cool for 15 minutes before removing from muffin tin. Drizzle with icing glaze, dust with powdered sugar, or leave as they are.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve these Jumbo size Bakery style blueberry muffins with your morning coffee, or as an afternoon snack. They are perfect with our Summer Berry Salad or Tropical Fruit Salad.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
This dairy free muffin recipe is SO good, that you will find you want to use it even when you don't need to make it dairy free. You can also! Just use your preferred milk. The vegetable oil is the super power for making these muffins moist and tender, not the type of milk.
Variations
You can use this dairy free blueberry muffin recipe to make any type of muffins you love also!
- Dairy Free Chocolate Muffins - Replace 4 tablespoons of the flour with 3 tablespoons of unsweetened cocoa powder. Blend with the flour and other dry ingredients. Follow the rest of this dairy free muffins recipe.
- Bakery style Chocolate Chip Muffins - Fold in 1 cup of milk or semi sweet chocolate chips instead of the blueberries using this dairy free blueberry muffin recipe.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making dairy free blueberry muffin recipe.
Storage
Store these bakery style blueberry muffins in a covered plastic container to keep them fresh. You can also freeze them for up to 3 months.
Tips for Success
- Only fill muffin cavities ⅔ full.
- Don't over mix the batter, mix just until only a few flour streaks show, then fold in the blueberries.
- While this recipe is a dairy free muffin recipe, you can use regular milk.
Frequently Asked Questions
Bakery style blueberry muffins are not just large, but Jumbo muffins. The muffin tins usually hold 6 muffin cavities.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Dairy Free Blueberry Muffins
Equipment
Ingredients
- ⅓ cup vegetable oil
- 1 egg
- ½ cup non dairy milk
- 1 teaspoon lemon zest freshly zested
- 1½ teaspoon vanilla extract
- 1½ cup flour
- ¾ cup sugar
- ⅓ teaspoon salt
- 2 teaspoon baking powder
- 1 cup blueberries fresh and firm, rinsed and shaken dry
Instructions
- Preheat the oven to 375 F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan. You can use this recipe to make 12 standard size muffins instead also.
- Whisk the vegetable oil, egg, non dairy milk, lemon zest, and vanilla in a large mixing bowl.⅓ cup vegetable oil, 1 egg, ½ cup non dairy milk, 1 teaspoon lemon zest, 1½ teaspoon vanilla extract
- Add the flour, sugar, salt, and baking powder to the egg and oil Blend with a spatula, but don't over mix.1½ cup flour, ¾ cup sugar, ⅓ teaspoon salt, 2 teaspoon baking powder
- Rinse the blueberries and shake excess water off using a colander. The best berries are fresh, firm ones. Add the blueberries to the bowl of batter.1 cup blueberries
- Gently fold in the washed and drained fresh blueberries into the thick batter. Carefully fold so that the berries don't smash and bleed.
- Fill each muffin cup ⅔ full, regardless of muffin size. You will get 6 Jumbo muffins, 8 Large muffins, or 12 standard size muffins with this recipe.
- Bake muffins in preheated oven for 25 to 30 minutes, or until lightly golden brown and a tooth pick comes out clean when stuck in the middle of a muffin.
- Transfer to a cooling rack, and let cool for 15 minutes before removing from muffin tin. Drizzle with icing glaze, dust with powdered sugar, or leave as they are.
Notes
- Instead of 6 Jumbo muffins, you can make 12 standard size muffins.
- Only fill muffin cavities ⅔ full.
- Don't over mix the batter, mix just until only a few flour streaks show, then fold in the blueberries.
- While this recipe is a dairy free muffin recipe, you can use regular milk.
Nutrition
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