Dairy-Free Blueberry Muffins (Small Batch, One Bowl)


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These dairy-free blueberry muffins are so easy, delicious, and moist! This small batch recipe is made in one bowl and comes together very quickly.

Dairy-free blueberry muffins in a muffin pan.
Dairy-free blueberry muffins in a muffin tin.

Does anyone else like to bake in small batches? Since it’s just Shane and I, it doesn’t always make sense to bake full batches. We love these small batch dairy-free blueberry muffins. They are so easy (hello one bowl recipes that make me happy), and so dang good.

If you like small batch and/or dairy-free recipes, please let me know in the comments! I love making recipes you’ll actually use, and it’s so helpful to get feedback about what you want to see.

Dairy-free blueberry muffin batter in a muffin tin.

How to make dairy-free blueberry muffins (really moist):

You don’t need to worry about these dairy-free muffins being dry! Thanks to the coconut oil and almond milk, they’re delicious and moist as is.

To make the muffins you’ll combine the dry ingredients in a large bowl. Next add in the wet ingredients (making sure the coconut oil isn’t hot). Mix the ingredients together. Gently fold in the frozen blueberries. The dough will be a little stiff because the frozen blueberries solidify the coconut oil a bit, and that’s OK. Bake the muffins for 30 minutes, and let them rest for 5 minutes before removing them from the pan to cool completely.

How to store these muffins:

These muffins will keep in an airtight container at room temperature for 3 days.

A dairy-free blueberry muffin on a plate.

How to make dairy-free gluten free blueberry muffins:

All you need to do is substitute the flour for your favorite gluten free flour blend! No other alterations are necessary. I normally add in a Tablespoon of psyllium husk to any gluten free recipe I’m making just to be on the safe side, but it’s not necessary. If you like making your own gluten free flour blends, I’d use 1/2 cup rice flour, 1/3 cup potato starch, and 2 1/2 Tablespoons tapioca starch.

How to make vegan blueberry muffins:

Substitute the egg with a flax egg. You can make a flax egg by mixing together 1 Tablespoon of ground flax seed with 2 1/2 Tablespoons of water. Let that sit for five minutes until it becomes gelatinous.

Looking for more easy, one bowl, and dairy-free baking recipes? Try my Chocolate Chunk Oat Flour Cookies! They’re delicious and are always a reader favorite.

Oat flour cookies in a pile.
Yield: 6 muffins

Dairy-Free Blueberry Muffins

Dairy-free blueberry muffins in a muffin tin.

These dairy-free blueberry muffins are so easy, delicious, and moist! This small batch recipe is made in one bowl and comes together very quickly.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 45 minutes


  • 1 cup flour or gluten free flour blend (gently scooped and leveled)
  • 1 teaspoon baking powder
  • ⅓ teaspoon fine sea salt
  • ½ cup granulated sugar (plus more for topping)
  • ¼ cup coconut oil
  • 1 egg or flax egg
  • ¼ cup unsweetened almond milk (regular or vanilla)
  • 1 cup frozen blueberries
  • 6 muffin pan liners


  1. Preheat oven to 350 F.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar.
  3. In a small pot, melt the coconut oil over low heat. Remove from heat as soon as it’s melted (you want it to be melted, but not hot - if it’s hot it will cook the egg before the muffins reach the oven).
  4. To the flour mixture, add the melted coconut oil, the egg, and the almond milk (being sure that the egg and coconut oil aren’t touching before being mixed together - so that the coconut oil cools off from the other ingredients and can’t cook the egg). Mix together.
  5. Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.
  6. Place muffin tin liners in the muffin tin.
  7. Add ⅙ of the batter to each muffin liner.
  8. Top each muffin with about ½ teaspoon of granulated sugar (or to taste).
  9. Bake for 30 minutes.
  10. Let rest in the muffin pan for 5 minutes, and then remove to a baking rack to cool completely.


For gluten free or vegan recipe adaptations, see the post for instructions.

This recipe can be doubled if you’d like 12 muffins.

You can top your muffins however you like, and these would be amazing with a basic crumble. My goal was to keep the recipe as simple as possible, which is why I only topped them with a little bit of granulated sugar.

I ran out of liners when I shot this recipe, but I definitely recommend using them because the blueberries like to stick to the bottom of the pan. If you don’t have liners, generously oil a non-stick muffin pan with additional coconut oil.

To freeze, wait until they have completely cooled after baking and then store them in a freezer-safe ziplock bag. Be sure to squeeze out as much air as possible from the bag to prevent freezer burn. These muffins can freeze for up to two months. To thaw, heat one in a microwave for 30 seconds to 1 minute.

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 248Total Fat: 10.3gCarbohydrates: 35.8gFiber: 1.3gSugar: 18.8gProtein: 3.4g

Nutrition information isn’t always accurate.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime

Be sure to pin this recipe for later!

Dairy-free blueberry muffins in a muffin pan.

King Arthur Flour also has a great post with tips about how to bake dairy-free.

I hope you enjoy making this easy dairy-free blueberry muffin recipe!

Dairy-free blueberry muffins in a muffin pan.

43 thoughts on “Dairy-Free Blueberry Muffins (Small Batch, One Bowl)”

  1. Not sure what I’m doing wrong but this recipe was a disaster, I gave up after the third attempt it does not mix well.

    • Hi Kayla, I’m sorry to hear that the muffins didn’t work out for you. If you’re having that hard of a time stirring it, you may be using too many cold ingredients because that would cool the coconut oil to the point where it would solidify very noticeably. I think that would be especially likely with this recipe if you keep your flour in the fridge. It may also help if you use room temperature eggs and almond milk in the future. If you think seeing them made would help, I do have an Instagram story highlight where I made them. It’s the second slide, so you’d need to skip forward one story, but the link is: If you have any other questions, please let me know, and I hope that helps! -Alexa

  2. Never baked before. Have been using this recipe for months now. Although a few modifications. Amazing results! Substitute raspberries as well.
    I have also made errors by it solidifying quick. Added more liquid. Have to adjust to the situation. Key is coconut milk not being hot.

    • So happy to hear you like the berry muffins! I really appreciate you taking the time to share which modifications helped the recipe turn out well for you – thanks so much! -Alexa

    • So happy to hear you loved the dairy free muffins, Savannah! Thanks so much for taking the time to leave feedback 😊 -Alexa

    • Hi Francine, Sorry to hear your muffins turned out soggy! This usually happens when they’re left in the muffin pan to cool for too long. That’s because it traps the steam inside the muffins, instead of letting it release, which leaves you with soggy muffins. The best way to avoid this in the future is to let them cool in the pan for 5 minutes, and then transfer them to a wire cooling rack to let them cool completely. Hope that helps! -Alexa

  3. Hello Alexa,
    Would it change the taste too much if I used olive oil instead? Not a big coconut person (unless it’s vegan chocolate) so I never have anything coconut on hand.
    Thank you,

    • Hi Sarah, I haven’t tested this recipe with olive oil, so I can’t say how it would turn out for sure. I think it would probably work though. I just wouldn’t use extra virgin olive oil because the taste would likely be too strong. Hope that helps! -Alexa

    • Coconut oil is flavorless. Our grocery sells some that is already liquified, too. Works with fresh blueberries. If you toss them with a bit of flour they are less likely to sink when baking.

  4. Hi Alexa, have you tried freezing these? Also with the oil issue, have you tried using canola or some other variant? I don’t have coconut oil so I’m interested to try this recipe with what I have on hand. Thanks, Sheena

    • Hi Sheena, I haven’t tried freezing these, but I think it would work well. For the best results, I’d let them cool completely, then wrap each one tightly in either plastic wrap or aluminum foil, and then freeze them in an airtight container. I’ve only tried making these with coconut oil, so I can’t say for sure how they would turn out with another oil. I do think it would work though. If you try, please let me know! Hope that helps! -Alexa

  5. I made these today and they turned out amazing! Very yummy, and baked perfectly. I tweaked the recipe slightly- I used vegan margarine instead of coconut oil, and added a little vanilla extract.

    • Hi Meg, So happy to hear you liked the blueberry muffins! Thanks for the feedback and so awesome that it worked with your adaptations. -Alexa

  6. Hi Alexa, I melted the coconut oil in the microwave gradually. I used my KitchenAid to mix the dry ingredients, then I made two wells in the dry ingredients by making a kind of barrier of flour down the middle of the bowl. I put the eggs and the milk in one side of the barrier and the slightly warm melted coconut oil on the other side. Then I mixed on 2 speed. Came out great!

    • Hi Sarah, So happy to hear you liked the blueberry muffins! Thanks so much for taking the time to leave feedback about what worked for you. -Alexa

  7. Made these today for the munchkins. A treat for doing well home schooling. Son has dairy allergy so this recipe was perfect. Didn’t have coconut oil or almond milk on hand so just used cooking oil (I use rice bran oil to cook) and soy milk. Muffins came out perfect. Love that this is small batch recipe, no need to store left overs and can easily make more. As others commented will sub blueberry with other berries to change it up. Thanks heaps for the recipe.

    • Hi Jacqui, So happy to hear you and your kids enjoyed these dairy-free muffins! It’s so great to know that the recipe works with rice bran oil and soy milk. Thanks so much for taking the time to leave feedback, I really appreciate it. -Alexa

      • These were much smaller than normal muffins but absolutely DELICIOUS, the coconut flavour running through is amazing and with them being a bit smaller they are also not crazy calories for an afternoon treat. So so good, thank you

  8. Hi there – made these the other day and they are delicious!
    Question on trying other types of fruit: if I substitute apple and cinnamon (for the blueberry), do you think I’ll need to adjust the baking powder content to ensure a rise?
    Thank you!

    • Hi Lara, So happy to hear you liked them! I haven’t tried this recipe with apple cinnamon, so I can’t say for sure. I don’t think you’d need additional baking powder though. As long as you don’t use more than a cup of diced apple and you coat them in a bit of flour before mixing them into the batter (so that they don’t sink while they bake), I think it should be fine. If you try it, please let me know how it turns out! -Alexa

  9. These turned out fantastic and so easy! My batter was a bit sticky and thick, but I managed to spoon in liners and they baked wonderfully!

    • Hi Daniella, I haven’t made this recipe with vegetable oil, so I can’t say for sure. If you try it, please let me know how it goes! -Alexa

  10. Made today, put in a litte extra oat milk, rice flour (these ingredients were what i had on hand) and all other ingredients were exactly the same as the recipe, except for some cinnamon, cardomon and chilli spices, worked very nice thank you!

    • Hi Kyana, I’ve only tried this recipe with coconut oil, but other people have had success using different oils. -Alexa

  11. As far as dairy-free and gluten-free muffin recipes go, this one is a keeper. I used Trader Joe’s All Purpose Gluten Free Flour Blend and the taste was great. I’m sure using the regular all purpose flour option yields a better texture, but I really liked this recipe. I can’t fault the recipe for my necessity for gluten-free options. I read a lot of the reviews and I think the people have issues with the gloopy dough are probably not familiar with cooking with coconut oil. It’s very fiddly and solidifies quickly. A suggestion would be to just sub canola, grapeseed, or vegetable oil. They should work fine too.

  12. These muffins are terrific! I made them on a whim, so I substituted what I had on hand (canola oil instead of coconut oil, oat milk instead of almond milk, and fresh blueberries instead of frozen ones). This seems like a very versatile base recipe that can be altered to your taste or dietary needs. I will definitely make them again (perhaps with a little orange zest next time). Thanks for sharing!

    • Hi Kristin, So happy to hear you enjoyed these dairy-free blueberry muffins! Thanks for sharing which adaptations worked for you. -Alexa

  13. Thank you so much for this small batch recipe!! I wish more recipe had this option.

    Have you doubled it or think it is better to do 2 separate batches to make 12 muffins?

    My husband is Dairy Free now and he liked these more than I thought he would and same with my 3.5yr old son. He helped me make it and 1 bowl is so easy!!

    I changed a few things. I prefer a less sweet muffin and I added coconut sugar instead of white sugar and omitted adding any on top. The frozen blueberries worked great and was surprised how the flavor of them popped through. The 6 muffins didn’t last past 2 or 3 days!

    • Hi Kiki, So happy to hear that you enjoyed the muffins and that they worked well with your adaptations! When I’ve tested this recipe doubled, it worked out perfectly (I don’t think you need to make it in two separate batches). -Alexa

  14. Love these muffins! I’ve made them three times in the last few weeks. They double beautifully. I like to add a little vanilla and cinnamon to the batter. I’ve been using oat milk and it’s great. Thanks for the great recipe!

  15. This is such a great recipe! I quadruple it for my family of six and the muffins barely last two days. It’s perfect as is!

  16. Was abit unsure when in the process, just because of how stiff the mixture got because of the frozen blueberries.

    However, trusted it and they turned out lovely! My boyfriend who can’t eat dairy loved them. I added some vanilla extract and tasted lush

  17. Thank you for the simple, easy recipe. I made sure that the wet ingredients were all room temperature and it worked out great. With a family of 4, I doubled the recipie and used 1 cup of frozen strawberries, and half a cup each of raspberries and blueberries (I pulsed them all separately to make uniform chunks). The recipie turned out great. Next time, I’d like to find a crumble recipe to put on top. Thanks!


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