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.
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.
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.
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.
- 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
- Preheat oven to 350 F.
- In a large bowl, mix together the flour, baking powder, salt, and sugar.
- 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).
- 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.
- Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.
- Place muffin tin liners in the muffin tin.
- Add ⅙ of the batter to each muffin liner.
- Top each muffin with about ½ teaspoon of granulated sugar (or to taste).
- Bake for 30 minutes.
- 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.
Serving Size:1 muffin
Amount Per Serving: Calories: 248 Total Fat: 10.3g Carbohydrates: 35.8g Fiber: 1.3g Sugar: 18.8g Protein: 3.4g
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!
King Arthur Flour also has a great post with tips about how to bake dairy-free.