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    Salted Plains » Recipes » Breads & Muffins

    Dairy-Free Blueberry Muffins (Gluten-Free)

    Published: Jul 5, 2023 by Tessa · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    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!

    Blueberry muffins in white paper liners on a wire rack.

    There are so many muffin recipes out there. 

    Peach muffins, pumpkin muffins, chocolate zucchini 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. 

    Jump to:
    • Why you'll love this recipe
    • Ingredients and substitutions
    • Step-by-step instructions
    • Storage
    • Tips
    • FAQs
    • More blueberry recipes
    • 📖 Recipe

    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.

    Ingredients for blueberry muffins in small and medium ceramic bowls.


    For a healthy blueberry muffin recipe, white flour, refined sugar, dairy, and eggs are swapped out for better-for-you ingredients.

    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.

    Blueberries coated in oat flour in a glass bowl.
    Oat flour, almond flour, salt, and baking powder being whisked in a glass bowl.

    Step 1: Place blueberries and 1 teaspoon oat flour in a small bowl. Gently stir until all blueberries are coated. Set aside.

    Step 2: Place almond flour, oat flour, baking powder, and salt in a medium bowl. Whisk to combine ingredients evenly.

    Dry ingredients being mixed with an almond milk mixture in a glass bowl.
    Blueberries being folded into a muffin batter with a spatula in a glass bowl.

    Step 3: 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.

    Step 4: Gently fold in the blueberries.

    Muffin batter in individual cups.
    Baked muffins in a muffin pan.

    Step 5: Using a tablespoon, evenly divide the muffin batter among the muffin cups.

    Step 6: 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.

    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.
    Gluten-free blueberry muffins stacked two by two on a wire rack.

    FAQs

    Can I use frozen blueberries in muffins?

    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.

    What is the difference between oat flour and gluten-free oat flour?

    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.

    How can I prevent my blueberries from sinking to the bottom of the muffins?

    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.

    Can you make blueberry muffins with almond milk?

    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

    • Chocolate coated blueberries on a piece of parchment paper.
      Chocolate Covered Blueberries
    • Scones with icing on parchment paper.
      Lemon Blueberry Almond Flour Scones
    • Vegan Blueberry French Toast Casserole
      Vegan Blueberry French Toast Casserole
    • Frozen blueberry mojito in a rocks glass with a sprig of mint stuck into the drink as a garnish.
      Frozen Blueberry Mojitos

    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

    Blueberry muffins stacked two by two on a wire rack.

    Dairy-Free Blueberry Muffins (Gluten-Free)

    These homemade Gluten-Free Blueberry Muffins are made with almond flour and oat flour and sweetened with maple syrup. Dairy-free and egg-free too. A healthy muffin recipe you'll love!
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 36 minutes minutes
    Total Time: 43 minutes minutes
    Servings: 12 muffins
    Calories: 213kcal
    Author: Tessa

    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.

    Notes

    To store: Store in an airtight container 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.
    Achieve sweet, bakery-style crunch with raw cane sugar on top. Regular organic cane sugar will work too.
     

    Nutrition

    Serving: 1muffin | Calories: 213kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 92mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

    Blueberry muffins stacked two by two on a wire rack.
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    Comments

    1. Josephine

      July 06, 2020 at 6:36 am

      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?

      Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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