28+ Irresistible Dairy-Free Blueberry Muffin Recipes You Need to Try

Blueberry muffins are a beloved treat that can be enjoyed at any time of day—whether as a breakfast option, a snack, or a delightful dessert.

However, for those who follow a dairy-free lifestyle or have lactose intolerance, finding the perfect muffin recipe can sometimes be a challenge.

The good news is that dairy-free blueberry muffins are just as delicious and satisfying as their traditional counterparts.

In this article, we’ll explore over 28 mouthwatering dairy-free blueberry muffin recipes that cater to a variety of dietary preferences.

From classic versions made with simple ingredients to unique twists featuring healthy additions like chia seeds, oats, and zucchini, these recipes will show you that dairy-free baking can be both fun and flavorful.

Let’s dive in and discover the best dairy-free blueberry muffin recipes to satisfy your cravings!

28+ Irresistible Dairy-Free Blueberry Muffin Recipes You Need to Try

No matter what dietary restrictions you follow, these 28+ dairy-free blueberry muffin recipes will surely provide a tasty and healthy solution for satisfying your muffin cravings.

From light and fluffy to dense and hearty, these recipes offer a range of textures and flavors to please every palate.

Whether you’re looking for a classic version, a low-sugar alternative, or a vegan-friendly option, there’s a recipe here for you. Best of all, these muffins are perfect for meal prep, so you can enjoy them all week long.

So, roll up your sleeves, grab your mixing bowls, and start baking your new favorite dairy-free treat!

Dairy-Free Blueberry Muffins with Almond Milk

These dairy-free blueberry muffins are light, fluffy, and bursting with sweet blueberries. The use of almond milk and coconut oil ensures they are both moist and flavorful without any dairy. Perfect for breakfast or a snack, this recipe will satisfy your sweet tooth while keeping things dairy-free.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar (or maple syrup)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk (unsweetened)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan option)
• 1 1/2 cups fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Spoon the batter into the muffin cups, filling them about 2/3 of the way.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free blueberry muffins are an easy and wholesome treat to enjoy any time of day. The almond milk and coconut oil provide a subtle richness that makes them just as delicious as their dairy-laden counterparts. They are a great choice for those with dairy allergies, vegans, or anyone seeking a lighter, healthier option. Enjoy them fresh out of the oven or as a quick snack during the week.

Vegan Dairy-Free Lemon Blueberry Muffins

With a burst of fresh blueberries and a zesty lemon flavor, these vegan dairy-free blueberry muffins are not only delicious but also incredibly moist. Made with plant-based ingredients, they are perfect for anyone looking for a dairy-free, egg-free option without compromising on taste.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup coconut sugar (or brown sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened coconut yogurt
• 1/2 cup oat milk (or any dairy-free milk)
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the flour, coconut sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the coconut yogurt, oat milk, lemon juice, lemon zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries to avoid crushing them.
6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These vegan dairy-free lemon blueberry muffins are a refreshing twist on the classic recipe, with the addition of zesty lemon adding a burst of freshness. Made with wholesome ingredients, they are a great way to start the day or serve at a gathering. The coconut yogurt gives these muffins a smooth texture and depth of flavor that pairs perfectly with the blueberries. They’re also an ideal option for those on a vegan or dairy-free diet.

Gluten-Free Dairy-Free Blueberry Muffins

For those who are gluten-sensitive or looking for a gluten-free option, these dairy-free blueberry muffins are the perfect choice. With a light, tender crumb and a naturally sweet flavor, these muffins will satisfy your cravings without any gluten or dairy.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup coconut sugar or maple syrup
• 1 tsp baking powder (ensure gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened coconut milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the coconut milk, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and mix until combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 20-22 minutes or until a toothpick comes out clean from the center of the muffins.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

These gluten-free, dairy-free blueberry muffins are perfect for those with dietary restrictions but still craving a delicious muffin. The coconut milk and coconut oil keep them moist, while the blueberries add a burst of flavor in every bite. Whether you are gluten-sensitive or simply prefer a gluten-free diet, these muffins are a delicious treat you can enjoy without worry.

Dairy-Free Blueberry Oatmeal Muffins

These dairy-free blueberry oatmeal muffins are a wholesome, hearty treat. Packed with oats, they offer a chewy texture alongside the sweetness of blueberries. Perfect for a healthy breakfast or afternoon snack, these muffins provide a great way to incorporate fiber and whole grains into your diet while keeping it dairy-free.

Ingredients:

• 1 cup rolled oats
• 3/4 cup almond milk (or any dairy-free milk)
• 1/4 cup maple syrup (or honey)
• 1/4 cup coconut oil (melted)
• 1 cup all-purpose flour (or whole wheat flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin lightly.
2. In a small bowl, combine the rolled oats and almond milk. Let the oats soak for about 5-10 minutes to soften.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, mix the maple syrup, melted coconut oil, vanilla extract, and egg (or flax egg).
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the soaked oats and blueberries gently.
7. Divide the batter among the muffin cups, filling each about 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick comes out clean.
9. Let the muffins cool for a few minutes in the tin before transferring to a wire rack to cool completely.

These dairy-free blueberry oatmeal muffins combine the benefits of whole grains with the deliciousness of fresh blueberries. The addition of oats gives these muffins a chewy, satisfying texture, while the natural sweetness of maple syrup complements the berries perfectly. Whether you’re looking for a quick breakfast or a healthy snack, these muffins are a wonderful option that is both nourishing and tasty.

Dairy-Free Blueberry Banana Muffins

Sweet and moist, these dairy-free blueberry banana muffins make the perfect comfort food. The ripe bananas provide natural sweetness, and the blueberries add a burst of flavor in every bite. This recipe is easy to make and is a great way to use up overripe bananas while creating a delicious treat for all.

Ingredients:

• 1 cup mashed ripe bananas (about 2 bananas)
• 1/4 cup maple syrup (or agave nectar)
• 1/4 cup coconut oil (melted)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 1/2 cups all-purpose flour (or whole wheat flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the maple syrup, melted coconut oil, almond milk, and vanilla extract to the mashed bananas and stir well.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Gently fold in the blueberries.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean from the center of a muffin.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free blueberry banana muffins are a delightful combination of sweet bananas and juicy blueberries, making for a perfectly balanced treat. The natural sweetness from the bananas means you don’t need much added sugar, making these muffins a healthier option. Enjoy them for breakfast, as a snack, or even as a light dessert – they are sure to satisfy your cravings.

Dairy-Free Blueberry Chia Seed Muffins

Chia seeds give these dairy-free blueberry muffins a unique twist by adding texture and extra nutrients. Packed with antioxidants from the blueberries and fiber from the chia seeds, these muffins are not only delicious but also a great way to boost your intake of healthy fats and fiber.

Ingredients:

• 1 1/2 cups whole wheat flour (or all-purpose flour)
• 1/4 cup coconut sugar (or granulated sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp chia seeds
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/4 cup olive oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, and chia seeds.
3. In a separate bowl, whisk together the coconut milk, olive oil, vanilla extract, and egg (or flax egg).
4. Pour the wet ingredients into the dry ingredients and mix gently until combined.
5. Fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These dairy-free blueberry chia seed muffins are not only delicious but also provide a good dose of healthy fats and fiber, making them a great option for those looking to maintain a balanced diet. The chia seeds add a delightful texture and extra nutritional benefits, while the blueberries bring a burst of flavor in every bite. Perfect for breakfast or as a nutritious snack, these muffins are a hit for both kids and adults.

Dairy-Free Blueberry Coconut Muffins

These dairy-free blueberry coconut muffins combine the tropical flavors of coconut and the sweetness of blueberries in a soft, moist muffin. With coconut oil and shredded coconut as key ingredients, these muffins are rich in flavor and perfect for anyone looking to indulge in a dairy-free treat with a hint of coconut.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup coconut sugar (or brown sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut
• 1/2 cup coconut oil (melted)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and shredded coconut.
3. In a separate bowl, whisk together the melted coconut oil, almond milk, vanilla extract, and egg (or flax egg).
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack.

These dairy-free blueberry coconut muffins are the perfect blend of sweet and tropical flavors, with the shredded coconut adding a delightful texture and the blueberries offering bursts of juicy goodness. They’re perfect for a breakfast treat or as a snack throughout the day. With coconut oil and shredded coconut in the mix, these muffins are not only delicious but also a great way to incorporate coconut into your diet while keeping things dairy-free.

Dairy-Free Blueberry Apple Muffins

These dairy-free blueberry apple muffins are a delightful combination of fresh blueberries and sweet apples, offering a moist, flavorful muffin with a hint of spice. The apples bring a touch of sweetness and moisture, while the blueberries add a burst of color and tangy flavor. These muffins are perfect for fall, but delicious all year round.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar (or maple syrup)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 apple, peeled, cored, and diced
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the applesauce, almond milk, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced apple and blueberries, being careful not to overmix.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick comes out clean from the center of the muffins.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free blueberry apple muffins are a deliciously moist and flavorful treat that combines the sweetness of apples with the tanginess of blueberries. The applesauce helps keep the muffins moist, while the blueberries add juicy bursts of flavor. These muffins are perfect for breakfast, a snack, or as an afternoon treat, and they’re ideal for those with dairy sensitivities or anyone looking for a healthier option.

Dairy-Free Blueberry Maple Muffins

These dairy-free blueberry maple muffins are a delightful treat with the natural sweetness of maple syrup and the juicy bursts of blueberries. The combination of flavors makes them perfect for a breakfast muffin or a snack. The maple syrup not only sweetens these muffins but also adds a unique, rich flavor that pairs beautifully with the blueberries.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.
2. In a large bowl, whisk together the flour, maple syrup, baking powder, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, almond milk, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes in the tin before transferring to a wire rack to cool completely.

These dairy-free blueberry maple muffins are sweetened with natural maple syrup, creating a richer and deeper flavor that perfectly complements the blueberries. The maple syrup adds a comforting, warm taste, making these muffins ideal for cozy mornings or as a satisfying snack. With simple ingredients and easy steps, these muffins are a perfect dairy-free option for any occasion.

Dairy-Free Lemon Blueberry Muffins

These dairy-free lemon blueberry muffins combine the bright, zesty flavor of lemon with the sweet, juicy blueberries for a fresh, vibrant treat. The addition of lemon zest and juice gives these muffins a refreshing citrus kick, perfectly balancing the sweetness of the berries. Ideal for breakfast or a snack, these muffins are sure to brighten your day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar (or maple syrup)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, whisk together the lemon juice, almond milk, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, taking care not to crush them.
6. Spoon the batter evenly into the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free lemon blueberry muffins are light, refreshing, and full of flavor. The combination of tangy lemon and sweet blueberries makes them a delightful treat that is perfect for morning coffee or as a midday snack. With the fresh lemon zest and juice, these muffins will add a burst of citrusy brightness to your day, making them a refreshing alternative to traditional muffin recipes.

Dairy-Free Blueberry Almond Muffins

These dairy-free blueberry almond muffins are a deliciously nutty twist on the classic blueberry muffin. With almond flour and almond milk as the base, these muffins have a subtle nutty flavor that pairs perfectly with the sweet blueberries. A great option for a gluten-free or low-carb muffin, they’re as satisfying as they are tasty.

Ingredients:

• 1 cup almond flour
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/4 cup coconut sugar (or maple syrup)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup sliced almonds (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.
2. In a large bowl, whisk together the almond flour, all-purpose flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the almond milk, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries and spoon the batter into the muffin cups, filling each about 2/3 full.
6. If using, sprinkle the sliced almonds on top of each muffin.
7. Bake for 20-22 minutes, or until a toothpick comes out clean from the center of a muffin.
8. Allow the muffins to cool for 5 minutes in the tin before transferring to a wire rack.

These dairy-free blueberry almond muffins are the perfect combination of nutty flavor and fruity sweetness. The almond flour adds a lovely richness, while the blueberries provide juicy bursts of flavor in every bite. With the added touch of sliced almonds on top, these muffins have a satisfying crunch and are a great option for a healthier, dairy-free breakfast or snack.

Dairy-Free Blueberry Avocado Muffins

These dairy-free blueberry avocado muffins are a unique and delicious way to incorporate healthy fats into your diet. The avocado replaces the need for butter, making these muffins rich and creamy while keeping them dairy-free. The addition of blueberries brings sweetness and antioxidants to each muffin, making them a nutritious and satisfying snack.

Ingredients:

• 1 1/2 cups all-purpose flour (or whole wheat flour)
• 1/4 cup coconut sugar (or maple syrup)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 ripe avocado, mashed
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mash the avocado until smooth and creamy.
4. Add the almond milk, vanilla extract, and egg (or flax egg) to the mashed avocado and mix well.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Spoon the batter into the muffin cups, filling each about 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack.

These dairy-free blueberry avocado muffins are a creamy and nutrient-packed treat. The avocado adds healthy fats and moisture to the muffins, while the blueberries provide antioxidants and a burst of sweet flavor. These muffins are not only delicious but also a healthier choice, making them an excellent option for breakfast or a mid-afternoon snack. The creamy texture and fresh taste will have you coming back for more.

Dairy-Free Blueberry Banana Muffins

These dairy-free blueberry banana muffins are a perfect combination of ripe bananas and fresh blueberries, creating a muffin that’s both moist and naturally sweet. The bananas act as a binder and provide extra moisture, while the blueberries offer a burst of flavor in every bite. These muffins are ideal for a quick breakfast or a healthy snack throughout the day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup coconut sugar (optional, for added sweetness)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mash the bananas until smooth and mix with the almond milk, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them up.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean from the center.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free blueberry banana muffins are a delicious and wholesome treat that combines the natural sweetness of ripe bananas with the burst of juicy blueberries. They are a great option for a quick breakfast on the go or a healthy snack. The bananas not only add flavor but also make the muffins soft and moist, while the blueberries provide a fresh pop of sweetness. With simple ingredients and easy preparation, these muffins are a must-try!

Dairy-Free Blueberry Chia Seed Muffins

These dairy-free blueberry chia seed muffins are packed with nutrition and flavor. The addition of chia seeds gives these muffins a boost of omega-3s, fiber, and protein, making them a healthier choice for anyone looking for a nourishing breakfast or snack. The sweet blueberries complement the nutty flavor of the chia seeds, resulting in a delightful and energizing muffin.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup coconut sugar (or maple syrup)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp chia seeds
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, and chia seeds.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them up.
6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean from the center.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These dairy-free blueberry chia seed muffins are not only tasty but also packed with nutritional benefits. The chia seeds provide an excellent source of omega-3 fatty acids, fiber, and protein, making these muffins a more energizing choice. The combination of blueberries and chia seeds makes for a muffin that’s both refreshing and hearty. Perfect for a quick breakfast or snack, these muffins are a delicious way to nourish your body while satisfying your sweet cravings.

Dairy-Free Blueberry Oat Muffins

These dairy-free blueberry oat muffins are a hearty and wholesome treat, combining oats and blueberries for a delicious, filling muffin. The oats add a lovely chewy texture and provide a good source of fiber, while the blueberries bring a burst of sweetness. These muffins are perfect for anyone looking for a nutritious snack or a grab-and-go breakfast.

Ingredients:

• 1 cup rolled oats
• 1/2 cup all-purpose flour (or whole wheat flour)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup maple syrup (or coconut sugar)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the oats, flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean from the center.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free blueberry oat muffins are a delicious and nutritious choice, perfect for a busy morning or an afternoon snack. The oats provide a satisfying texture and a steady release of energy, while the blueberries add a burst of natural sweetness. These muffins are packed with fiber and make for a wholesome, dairy-free treat that everyone will love. Whether you’re in need of a quick breakfast or a healthy snack, these oat muffins are sure to satisfy!

Dairy-Free Blueberry Almond Muffins

These dairy-free blueberry almond muffins combine the nutty richness of almonds with the natural sweetness of fresh blueberries, making for a delicious and satisfying treat. Almond flour adds moisture and a slightly dense texture, while the blueberries provide juicy bursts of flavor. With the added benefit of being gluten-free, these muffins are perfect for those with dietary restrictions or anyone seeking a healthy muffin alternative.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup maple syrup
• 1/4 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 2 large eggs (or flax eggs for vegan)
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup sliced almonds (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, mix the maple syrup, almond milk, melted coconut oil, vanilla extract, and eggs (or flax eggs).
4. Combine the wet ingredients with the dry ingredients, stirring until just incorporated.
5. Gently fold in the blueberries and carefully mix them into the batter.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Top each muffin with sliced almonds, if desired.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These dairy-free blueberry almond muffins offer a rich and flavorful twist on the classic blueberry muffin. The almond flour gives them a soft yet slightly denser texture, while the blueberries burst with freshness. With the optional sliced almonds on top, these muffins have an added crunch that perfectly complements the smooth interior. They’re gluten-free, dairy-free, and perfect for anyone looking for a wholesome, satisfying treat that can be enjoyed any time of day.

Dairy-Free Lemon Blueberry Muffins

The combination of tart lemon and sweet blueberries makes these dairy-free lemon blueberry muffins irresistibly refreshing. The lemon zest adds a bright citrusy punch, which perfectly complements the blueberries’ natural sweetness. These muffins are not only dairy-free but also light and fluffy, making them a perfect snack or a delightful addition to any breakfast spread.

Ingredients:

• 1 1/2 cups all-purpose flour (or gluten-free flour)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon
• 1/2 cup coconut sugar (or maple syrup)
• 1/4 cup coconut oil (melted)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, mix the coconut sugar, melted coconut oil, almond milk, vanilla extract, lemon juice, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them up.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean from the center.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These dairy-free lemon blueberry muffins are a fresh and vibrant twist on the classic muffin. The lemon adds a zesty, uplifting flavor that balances beautifully with the sweetness of the blueberries. Whether you’re craving something light for breakfast or a sweet snack in the afternoon, these muffins will brighten up your day. Their soft texture and fruity taste make them a family favorite, and they’re also a great option for anyone following a dairy-free diet.

Dairy-Free Blueberry Coconut Muffins

These dairy-free blueberry coconut muffins are a tropical delight, combining the sweetness of blueberries with the richness of coconut. The shredded coconut adds texture and flavor, while the blueberries create a burst of juicy sweetness in every bite. These muffins are an ideal treat for those looking for a dairy-free, coconut-infused twist on the traditional blueberry muffin.

Ingredients:

• 1 1/2 cups all-purpose flour (or coconut flour for a gluten-free version)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded unsweetened coconut
• 1/2 cup coconut sugar (or maple syrup)
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 2 large eggs (or flax eggs for vegan)
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup shredded coconut (for topping, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and shredded coconut.
3. In a separate bowl, whisk together the coconut sugar, almond milk, melted coconut oil, vanilla extract, and eggs (or flax eggs).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries and mix carefully to prevent the berries from breaking.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Top with additional shredded coconut, if desired.
8. Bake for 18-22 minutes, or until a toothpick comes out clean from the center.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

These dairy-free blueberry coconut muffins offer a perfect balance of tropical flavors and fresh sweetness. The shredded coconut adds both texture and a subtle coconut flavor, complementing the juicy blueberries. These muffins are not only dairy-free but also a delicious and satisfying treat that can be enjoyed for breakfast or as a snack. Their tropical taste and soft, moist texture will make them a new favorite in your baking rotation.

Dairy-Free Blueberry Oat Muffins

These dairy-free blueberry oat muffins are the perfect combination of wholesome and indulgent. The oats provide a hearty texture while the blueberries burst with sweetness, making these muffins both nutritious and delicious. With a hint of cinnamon and a soft, tender crumb, these muffins are ideal for breakfast or a midday snack. Plus, they are made with whole-grain oats and naturally sweetened for a healthier alternative to traditional muffins.

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat flour (or gluten-free flour for a gluten-free version)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup maple syrup (or another sweetener of choice)
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a food processor, pulse the rolled oats until they form a coarse flour. If you don’t have a food processor, you can also use oat flour.
3. In a large mixing bowl, combine the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
4. In a separate bowl, whisk together the maple syrup, almond milk, oil, vanilla extract, and egg (or flax egg).
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the blueberries, ensuring they are evenly distributed in the batter.
7. Spoon the batter into the muffin cups, filling each about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick comes out clean from the center.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These dairy-free blueberry oat muffins are the perfect balance of hearty oats and sweet blueberries. The oats not only add a lovely texture but also provide fiber and nutrients to make these muffins a wholesome snack. With a touch of cinnamon and natural sweetness from maple syrup, these muffins are both satisfying and healthy. They are a great breakfast or snack option that will keep you full and energized throughout the day.

Dairy-Free Blueberry Chia Seed Muffins

These dairy-free blueberry chia seed muffins are packed with goodness. The chia seeds provide a nutritious boost, adding fiber and omega-3 fatty acids, while the blueberries offer natural sweetness. These muffins are soft, moist, and lightly sweetened, making them a perfect choice for anyone looking for a healthy and dairy-free muffin option. The chia seeds also help bind the ingredients together, making these muffins not only tasty but also easy to prepare.

Ingredients:

• 1 1/2 cups whole wheat flour (or gluten-free flour)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup chia seeds
• 1/2 cup maple syrup or coconut sugar
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 1/2 cups blueberries (fresh or frozen)
• 1 tbsp lemon zest (optional for added flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, mix together the whole wheat flour, baking soda, salt, and chia seeds.
3. In another bowl, whisk together the maple syrup, almond milk, melted coconut oil, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries and lemon zest (if using).
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack.

These dairy-free blueberry chia seed muffins are a fantastic option for anyone seeking a healthy, nutrient-packed snack. The chia seeds provide a boost of omega-3s and fiber, while the blueberries give each muffin a burst of sweetness. These muffins are soft, moist, and lightly sweetened, offering the perfect balance of flavor and nutrition. Whether you’re looking for a snack or a quick breakfast, these muffins will keep you satisfied without any dairy.

Dairy-Free Blueberry Zucchini Muffins

These dairy-free blueberry zucchini muffins are a delicious way to sneak in some extra veggies! The zucchini adds moisture and a subtle earthiness, while the blueberries provide a burst of sweetness in every bite. Lightly spiced with cinnamon and nutmeg, these muffins are soft, fluffy, and packed with flavor. They make for a great breakfast or snack option and are perfect for those who want to incorporate more vegetables into their diet without sacrificing taste.

Ingredients:

• 1 1/2 cups all-purpose flour (or gluten-free flour)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup (or another sweetener of choice)
• 1/4 cup coconut oil (melted)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 large egg (or flax egg for vegan)
• 1 cup shredded zucchini (about 1 small zucchini)
• 1 1/2 cups blueberries (fresh or frozen)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the maple syrup, melted coconut oil, almond milk, vanilla extract, and egg (or flax egg).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the shredded zucchini and blueberries, being careful not to overmix.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean from the center.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These dairy-free blueberry zucchini muffins are a perfect blend of moist, tender texture and fresh, fruity flavor. The zucchini adds a touch of earthiness while keeping the muffins soft and light. Combined with blueberries and warming spices like cinnamon and nutmeg, these muffins are a delightful treat that you can feel good about eating. They’re ideal for breakfast, snacks, or even as a healthy dessert option!

Note: More recipes are coming soon!