This homemade Dairy-Free Blueberry Muffins recipe is made with almond flour and oat flour and sweetened with maple syrup. Gluten-free and egg-free too. A healthy muffin recipe you'll love!
There are so many muffin recipes out there.
Peach muffins, pumpkin muffins, chocolate zucchini muffins, chocolate chip muffins, and even apple crumb muffins, but those jammy bursts of juicy blueberries baked in seem to be a consistent favorite.
Blueberry muffins will always be here to stay.
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Why you'll love this recipe
- Wholesome, simple ingredients
- Eggless muffins
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
For a healthy blueberry muffin recipe, white flour, refined sugar, dairy, and eggs are swapped out for better-for-you ingredients.
Fresh blueberries - Fresh are best for this blueberry recipe. If using frozen, do not defrost.
Almond flour - The use of almond flour in this recipe is two-fold. One, it makes for a delicate crumb. And two, it provides a good dose of protein.
Gluten-free oat flour - If you are Celiac or gluten-intolerant, ensure that you are using certified gluten-free oat flour or certified gluten-free oats to make your own homemade oat flour. Adding fiber, antioxidants, and more protein to the mix, oat flour supplies whole-grain goodness.
Ground flaxseed - Mixed with water, ground flaxseed forms a "flax egg," gelling to work as a binder for our egg replacer.
Maple syrup - No white sugar in these muffins. Pure maple syrup gives these easy blueberry muffins just the right amount of sweetness.
Unsweetened almond milk - With a little bit of lemon juice added to your almond milk, the result is a dairy-free way to get that buttermilk flavor. If you don't have lemon juice on hand, use apple cider vinegar in its place. Other dairy-free milk like soy milk or cashew milk would work well to keep this dairy-free.
Olive oil - Working as the healthy fat, this pantry staple works well here. You can substitute melted vegan butter, and coconut oil, or use avocado oil as an alternative dairy-free option.
Baking powder - The leavener that helps this baked good rise. Always check to make sure the baking powder you are using is 100% gluten-free and has not expired!
Step-by-step instructions
Before you start: Prepare your flax eggs and add the lemon juice to the almond milk in a liquid measuring cup. Line a muffin tin with paper liners.
- Place blueberries and 1 teaspoon oat flour in a small bowl. Gently stir until all blueberries are coated. Set aside.
- Place almond flour, oat flour, baking powder, and salt in a medium bowl. Whisk to combine ingredients evenly.
- Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until the wet ingredients are thoroughly combined and all ingredients are moistened.
- Gently fold in the blueberries.
- Using a tablespoon, evenly divide the muffin batter among the muffin cups.
- Bake muffins for 34-38 minutes. The tops should have started to turn a golden brown. Cool completely on a wire rack.
Storage
For best results, store these healthy blueberry muffins in an airtight container or wrap them individually in plastic wrap at room temperature for 2 days or in the refrigerator 3-4 days. Muffins will soften after the first day.
To reheat, warm muffins in the microwave for 5 seconds.
Helpful tips
- Achieve sweet, bakery-style crunch with raw cane sugar on top of each muffin. Regular organic cane sugar will work too.
- Cool muffins completely. They may stick to the liners if warm.
- I don't recommend using almond meal in place of almond flour as it will change the crumb of the muffin and make for a more "wet" muffin.
FAQs
Yes. Fresh is best, but use frozen just the same as fresh blueberries. Do not defrost ahead of time. A longer baking time may be needed.
Pure oats are naturally gluten-free. The milling process causes cross-contamination with other grains like rye, wheat, and barley. Certified gluten-free oats and oat flour are processed in a facility where there is no cross-contamination.
Toss the blueberries in flour. Before adding the blueberries to the muffin batter, lightly coat them with a small amount of flour, in this case, oat flour. This helps create a barrier between the blueberries and the batter, reducing their tendency to sink.
Absolutely! Unsweetened almond milk is a great alternative to cow's milk in blueberry muffins.
Blueberries and breakfast are made for each other. Check out these paleo blueberry pancakes and even more blueberry recipes below!
More blueberry recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Dairy-Free Blueberry Muffins (Gluten-Free)
Ingredients
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 1 cup (8oz) unsweetened almond milk
- 1 tablespoon lemon juice
- 1 cup fresh blueberries rinsed and dried
- 1 cup (100g) + 1 teaspoon gluten-free oat flour divided
- 2 cups (210g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (4oz) maple syrup
- 1 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons raw or organic cane sugar optional
Instructions
- Prepare your flax eggs in a small bowl or cup and set aside. Add the one tablespoon of lemon juice to the cup of unsweetened almond milk, stir, and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
- In a small bowl, place blueberries and 1 teaspoon oat flour. Gently stir until all blueberries are coated. Set aside.
- In a medium bowl, add almond flour, oat flour, baking powder, and salt. Whisk to evenly combine ingredients. Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened. Gently fold in your blueberries.
- Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened.
- Gently fold in the blueberries.
- Using a tablespoon, place 2 tablespoons of muffin batter in each muffin cup. Evenly divide remaining batter amongst each cup. There should be about a ½ inch of paper liner showing. Gently, slightly shake muffin tray side to side to level out the batter in the cups.If using, sprinkle tops with raw cane sugar. Bake for 34-38 minutes. Tops should be golden and a tester toothpick comes out mostly clean.
- Remove blueberry muffins from oven and place tray on a wire cooling rack. Allow to cool completely in muffin tray before storing or removing liners.
Mina
I baked these today! As I can’t have lemon juice I subbed for lemon zest and they were tangy and sweet! :) Probably won’t finish them all in a couple of days though. Can they be frozen?
Tessa
That’s great! Thank you, Mina! Yes, I think they can be frozen for up to a few months and thawed in the fridge.
Josephine
These look amazing! Can I substitute a mixture of almond and arrowroot powder in place of the oat flour? How can I make this recipe grain-free?