33+ Delicious Dairy-Free Blueberry Recipes to Try Today

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Blueberries are not only one of the most delicious fruits, but they are also packed with antioxidants, vitamins, and fiber.

Whether you’re dairy-free by choice or necessity, incorporating blueberries into your meals is an excellent way to boost flavor and nutrition.

From breakfast to dessert, these little berries are incredibly versatile. In this post, we’ve curated a list of over 33 mouthwatering dairy-free blueberry recipes that are perfect for every occasion.

You’ll find everything from smoothies and pancakes to pies and muffins, all completely dairy-free!

These recipes are simple to make, full of natural sweetness, and guaranteed to please everyone, whether or not they follow a dairy-free lifestyle.

So, whether you’re looking for a healthy start to your morning, a tasty snack, or a decadent treat, this list has something to suit your cravings.

Let’s dive into these easy-to-make, dairy-free blueberry recipes that will bring a burst of flavor to your kitchen!

33+ Delicious Dairy-Free Blueberry Recipes to Try Today

There you have it—33+ delicious dairy-free blueberry recipes that are both easy to make and full of flavor!

Blueberries are incredibly versatile, so whether you’re craving a quick snack, a fresh breakfast, or a sweet dessert, these recipes have got you covered.

Plus, they’re all dairy-free, making them perfect for those with dietary restrictions or anyone looking to reduce their dairy intake.

Feel free to experiment with different combinations of ingredients and toppings to make these recipes your own.

Whether you’re using fresh or frozen blueberries, each recipe offers a delightful way to enjoy this superfruit.

So go ahead, gather your ingredients, and treat yourself to a burst of blueberry goodness with these delightful dairy-free options!

Dairy-Free Blueberry Muffins

These dairy-free blueberry muffins are a perfect combination of fluffy texture and sweet, tangy blueberries. Made with almond milk and a dairy-free butter substitute, these muffins are light and flavorful while catering to those avoiding dairy. Whether for a breakfast treat, snack, or dessert, these muffins are sure to delight.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup dairy-free butter substitute (such as Earth Balance)
  • ½ cup sugar
  • 2 large eggs (or egg replacer)
  • 1 tsp vanilla extract
  • ¾ cup unsweetened almond milk (or any dairy-free milk)
  • 1 ½ cups fresh blueberries (or frozen, thawed)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat the dairy-free butter substitute and sugar together until creamy.
  4. Add the eggs and vanilla extract to the butter mixture and continue to beat until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with almond milk. Stir until just combined.
  6. Gently fold in the blueberries, taking care not to break them up.
  7. Spoon the batter evenly into the muffin tin.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free blueberry muffins are not only a healthier alternative for those with dietary restrictions but also a delicious way to enjoy a classic treat. The soft texture and burst of fresh blueberries in every bite make them irresistible. They store well in an airtight container for a few days, or you can freeze them for later enjoyment. These muffins are perfect for breakfast, an afternoon snack, or a guilt-free dessert!

Dairy-Free Blueberry Smoothie

This refreshing dairy-free blueberry smoothie is packed with antioxidants, vitamins, and flavor. Perfect for a quick breakfast or a post-workout snack, it blends creamy coconut yogurt, fresh blueberries, and a touch of sweetness from honey or maple syrup. It’s a great way to kickstart your day with a nutrient boost.

Ingredients

  • 1 cup frozen blueberries
  • ½ banana
  • ½ cup dairy-free coconut yogurt
  • 1 cup almond milk (or any dairy-free milk)
  • 1 tbsp honey or maple syrup (optional)
  • 1 tsp chia seeds (optional for added fiber)

Instructions

  1. Add the frozen blueberries, banana, coconut yogurt, and almond milk to a blender.
  2. Blend on high speed until smooth and creamy.
  3. Taste and add honey or maple syrup if desired, then blend again.
  4. Pour into a glass and sprinkle with chia seeds if using.
  5. Serve immediately, and enjoy!

This dairy-free blueberry smoothie is the perfect way to start your day or re-energize after a workout. The coconut yogurt adds a creamy texture, while the blueberries provide a burst of flavor and antioxidants. You can easily customize it by adding other fruits or superfoods, but the simplicity of this recipe is part of what makes it so delightful. Plus, it’s a quick and easy option that fits seamlessly into a busy lifestyle!

Dairy-Free Blueberry Chia Pudding

This dairy-free blueberry chia pudding is an easy, healthy dessert or breakfast option. Chia seeds, when mixed with a dairy-free milk like almond milk, form a gel-like consistency, making them a perfect base for a creamy, satisfying pudding. With fresh blueberries and a touch of maple syrup, this pudding is sweet, indulgent, and full of nutrients.

Ingredients

  • ¼ cup chia seeds
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup (or to taste)
  • ½ cup fresh blueberries (or frozen, thawed)
  • A pinch of salt

Instructions

  1. In a bowl, whisk together the chia seeds, almond milk, vanilla extract, maple syrup, and a pinch of salt.
  2. Cover the bowl and refrigerate for at least 4 hours, or overnight. The chia seeds will absorb the liquid and thicken to form a pudding-like consistency.
  3. Before serving, stir the pudding to ensure it’s evenly mixed.
  4. Top with fresh blueberries and a drizzle of maple syrup for extra sweetness, if desired.
  5. Serve chilled and enjoy!

Dairy-free blueberry chia pudding is a simple yet decadent treat. The creamy texture of the chia seeds pairs perfectly with the sweet burst of fresh blueberries, creating a dessert or breakfast that’s both satisfying and nutritious. With minimal prep time, this recipe is an excellent choice for busy mornings or as a healthy after-dinner option. Plus, it’s completely customizable, so you can adjust the sweetness or toppings to your liking.

Dairy-Free Blueberry Oatmeal Bars

These dairy-free blueberry oatmeal bars are a wholesome, grab-and-go snack or breakfast option. The combination of hearty oats, fresh blueberries, and a drizzle of maple syrup offers a perfect balance of sweetness and nutrition. They’re easy to make, portable, and provide a satisfying boost of energy throughout the day.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 ripe banana, mashed
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 ½ cups fresh blueberries (or frozen, thawed)
  • 2 tbsp chia seeds (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, combine the oats, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the mashed banana, almond milk, vanilla extract, and maple syrup.
  4. Add the wet ingredients to the dry ingredients and stir until well combined.
  5. Gently fold in the blueberries and chia seeds (if using).
  6. Pour the batter into the prepared baking pan and spread it out evenly.
  7. Bake for 25-30 minutes, or until the bars are golden brown and firm to the touch.
  8. Let them cool completely before slicing into bars.

These dairy-free blueberry oatmeal bars are a perfect way to fuel your day with wholesome ingredients. The combination of oats, banana, and blueberries provides a satisfying texture and a naturally sweet flavor. These bars are not only dairy-free but also easy to customize with your favorite add-ins, such as nuts or seeds. Store them in an airtight container for a few days, or freeze them for longer storage, making them an ideal snack to have on hand whenever hunger strikes!

Dairy-Free Blueberry Sorbet

This refreshing dairy-free blueberry sorbet is a cool, fruity treat that’s perfect for hot summer days or when you need a light, sweet dessert. Made with fresh blueberries, a hint of lemon, and sweetened with maple syrup, this sorbet is naturally vegan and free from dairy, but still creamy and smooth. It’s an easy-to-make dessert that will please everyone, regardless of dietary restrictions.

Ingredients

  • 4 cups fresh or frozen blueberries
  • ½ cup maple syrup (or sweetener of choice)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 cup water
  • 1 tsp vanilla extract (optional)

Instructions

  1. In a blender or food processor, combine the blueberries, maple syrup, lemon juice, lemon zest, and water. Blend until smooth.
  2. Pour the mixture into a shallow dish or a loaf pan, spreading it out evenly.
  3. Place the dish in the freezer for about 2-3 hours, stirring every 30 minutes to break up the ice crystals and create a smoother texture.
  4. Once the sorbet reaches a fluffy, slushy consistency, scoop it into bowls or cones and serve immediately.
  5. Optionally, garnish with extra blueberries or a sprig of mint for added flair.

This dairy-free blueberry sorbet is a wonderfully refreshing dessert that combines the bright, natural sweetness of blueberries with the tang of lemon. The texture is light yet creamy, and the recipe is incredibly simple to make with just a few ingredients. Whether served as a light snack or as a delightful end to a meal, this sorbet is a perfect way to enjoy a frozen treat without any dairy. You can also get creative with the recipe, adding other fruits or even a splash of coconut milk for an extra creamy touch.

Dairy-Free Blueberry Pancakes

These dairy-free blueberry pancakes are a fantastic way to enjoy a comforting, indulgent breakfast while keeping things light and plant-based. Fluffy and slightly sweet, these pancakes are packed with fresh blueberries and can be made with your choice of dairy-free milk. Serve with maple syrup or your favorite toppings for a delicious and satisfying start to your day.

Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • 1 tbsp vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed)
  • Maple syrup, for serving (optional)

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, combine the almond milk, vegetable oil (or coconut oil), and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be a little lumpy.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
  5. Pour ¼ cup of batter onto the skillet for each pancake. Add a small handful of blueberries to the top of each pancake.
  6. Cook for 2-3 minutes, until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes until golden brown.
  7. Serve the pancakes warm with maple syrup and additional fresh blueberries, if desired.

These dairy-free blueberry pancakes are a breakfast favorite for those looking for a light yet satisfying start to their morning. The fluffy pancakes are perfectly complemented by bursts of fresh blueberries, and the subtle sweetness makes them enjoyable without being overly indulgent. They’re quick and easy to prepare, and you can even make a double batch to enjoy throughout the week. Topped with maple syrup or your favorite dairy-free toppings, these pancakes will become a regular in your breakfast rotation!

Dairy-Free Blueberry Chia Jam

This dairy-free blueberry chia jam is a simple, healthy alternative to traditional jams. By using chia seeds as a thickener, this jam is not only free from dairy but also packed with fiber and omega-3 fatty acids. The sweet-tart flavor of the blueberries shines through, and the chia seeds help create a spreadable consistency that’s perfect for toast, yogurt, or as a topping for oatmeal.

Ingredients

  • 2 cups fresh or frozen blueberries
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup or honey (optional)
  • 1 tbsp lemon juice
  • ½ tsp vanilla extract (optional)

Instructions

  1. In a medium saucepan, add the blueberries and cook over medium heat, stirring occasionally, until the blueberries break down and release their juice (about 5-7 minutes).
  2. Use a potato masher or fork to mash the blueberries to your desired consistency.
  3. Stir in the chia seeds, maple syrup, lemon juice, and vanilla extract (if using).
  4. Reduce the heat to low and cook for another 2-3 minutes, allowing the chia seeds to absorb the liquid and thicken the jam.
  5. Remove from heat and let the jam cool completely.
  6. Store the jam in an airtight container in the refrigerator for up to 1-2 weeks.

This dairy-free blueberry chia jam is a fantastic way to enjoy the sweet, natural flavors of blueberries while keeping things healthy and simple. The chia seeds give it a gel-like consistency, making it perfect for spreading on bread, adding to smoothies, or even drizzling over desserts. It’s a wonderful way to use up fresh or frozen blueberries and makes for a great homemade gift too. Plus, it’s so easy to make and free of refined sugars, making it an excellent choice for anyone looking to reduce sugar intake.

Dairy-Free Blueberry Coconut Popsicles

These dairy-free blueberry coconut popsicles are a refreshing frozen treat that combines the creamy goodness of coconut milk with the vibrant sweetness of blueberries. The creamy coconut base perfectly complements the fresh berries, and the result is a cool, indulgent dessert that’s completely dairy-free and vegan-friendly. Perfect for summer or whenever you’re craving a guilt-free frozen snack!

Ingredients

  • 1 cup fresh or frozen blueberries
  • 1 cup coconut milk (full-fat or light)
  • 2 tbsp maple syrup (or sweetener of choice)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional)

Instructions

  1. In a blender, combine the blueberries, coconut milk, maple syrup, vanilla extract, and lemon juice. Blend until smooth.
  2. Pour the mixture into popsicle molds, dividing evenly.
  3. Insert sticks into each mold and freeze for at least 4-6 hours, or until solid.
  4. To release the popsicles, run warm water over the outside of the molds for a few seconds.
  5. Enjoy your refreshing, dairy-free blueberry coconut popsicles!

These dairy-free blueberry coconut popsicles are the perfect treat for hot days or whenever you want a cool, creamy dessert. The blend of coconut milk and blueberries is both tropical and refreshing, and the addition of maple syrup ensures the right amount of sweetness without overdoing it. With only a few ingredients and minimal effort, these popsicles are an easy and healthy way to enjoy a homemade frozen dessert. You can also experiment with other fruits or add-ins to create your own unique flavors.

Dairy-Free Blueberry Pancake Topping

This dairy-free blueberry pancake topping is a quick and delicious way to elevate your pancake breakfast. Made with fresh or frozen blueberries, maple syrup, and a dash of lemon juice, this sauce is naturally sweet and vibrant. It’s perfect for drizzling over your favorite dairy-free pancakes or waffles, adding a burst of flavor to your morning meal.

Ingredients

  • 1 ½ cups fresh or frozen blueberries
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)
  • ¼ cup water

Instructions

  1. In a small saucepan, combine the blueberries, maple syrup, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the blueberries begin to release their juice and soften (about 5-7 minutes).
  3. In a small bowl, mix the cornstarch with water until dissolved, then add this mixture to the saucepan. Stir well to combine.
  4. Continue cooking for an additional 2-3 minutes until the sauce thickens.
  5. Remove from heat and let it cool slightly before serving.
  6. Pour the warm blueberry sauce over pancakes, waffles, or any breakfast treat of your choice.

This dairy-free blueberry pancake topping is a quick and easy way to add a sweet, fruity touch to your breakfast. The blueberries and maple syrup combine to create a rich, flavorful sauce that’s both satisfying and light. It’s a versatile topping, perfect not only for pancakes and waffles but also for oatmeal, dairy-free ice cream, or even yogurt parfaits. This simple recipe will elevate any dish with a burst of blueberry goodness!

Dairy-Free Blueberry Muffins

These dairy-free blueberry muffins are soft, fluffy, and bursting with fresh blueberries. Made with simple, plant-based ingredients, they’re the perfect breakfast or snack option for those avoiding dairy. The muffins are lightly sweetened and packed with flavor, making them ideal for a healthy treat that still feels indulgent. Whether enjoyed fresh out of the oven or stored for a few days, these muffins will surely become a family favorite.

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup sugar (or coconut sugar)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • ¼ cup vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 ½ cups fresh or frozen blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with oil.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the almond milk, oil, vanilla extract, and apple cider vinegar.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries.
  6. Spoon the batter evenly into the muffin tin, filling each cup 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 them to a wire rack.

These dairy-free blueberry muffins are a great option for those who need a quick breakfast or snack that fits their dietary needs. The muffins are wonderfully soft with the perfect balance of sweetness from the blueberries and a slight tang from the apple cider vinegar. These muffins freeze well too, making them perfect for meal prep. Simply thaw them as needed, and enjoy a fresh, warm treat any time of day!

Dairy-Free Blueberry Smoothie Bowl

This dairy-free blueberry smoothie bowl is a refreshing, nutrient-packed breakfast or snack that’s as beautiful as it is delicious. Blended with frozen blueberries, banana, and your choice of dairy-free milk, the smoothie base is creamy and naturally sweet. Topped with granola, chia seeds, and fresh fruit, this smoothie bowl is a customizable treat that will keep you full and satisfied for hours.

Ingredients

  • 1 ½ cups frozen blueberries
  • 1 ripe banana
  • ¾ cup unsweetened almond milk (or any dairy-free milk)
  • 1 tbsp almond butter (optional)
  • 1 tsp vanilla extract
  • Toppings: granola, chia seeds, sliced fruit, coconut flakes, etc.

Instructions

  1. In a blender, combine the frozen blueberries, banana, almond milk, almond butter (if using), and vanilla extract. Blend until smooth and creamy.
  2. Pour the smoothie into a bowl, using a spatula to spread it evenly.
  3. Add your desired toppings, such as granola, sliced fruit, chia seeds, or coconut flakes.
  4. Enjoy immediately with a spoon for a filling breakfast or snack.

This dairy-free blueberry smoothie bowl is not only a feast for the eyes but also a nutritious and energizing meal. With the combination of blueberries, banana, and almond milk, this bowl is packed with antioxidants, healthy fats, and fiber. Plus, the toppings provide a delightful crunch and extra nutrition, making this smoothie bowl a balanced, satisfying option for any time of the day.

Dairy-Free Blueberry Crumble

This dairy-free blueberry crumble is a warm, comforting dessert that’s naturally sweetened and easy to prepare. The juicy blueberries are topped with a crispy, oat-based crumble, creating the perfect balance of textures. It’s a simple yet indulgent treat that’s perfect for sharing after a meal, and it’s sure to become a family favorite. This recipe can also be made with frozen blueberries, making it a great option year-round.

Ingredients

  • 3 cups fresh or frozen blueberries
  • 2 tbsp maple syrup (or sweetener of choice)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (optional, for thickening)
  • 1 ½ cups rolled oats
  • ½ cup almond flour (or all-purpose flour)
  • ¼ cup coconut sugar
  • ¼ tsp salt
  • ¼ cup coconut oil (melted)
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish or similar-sized dish.
  2. In a medium bowl, mix the blueberries, maple syrup, lemon juice, and cornstarch (if using). Transfer the mixture to the prepared baking dish.
  3. In a separate bowl, combine the oats, almond flour, coconut sugar, and salt. Add the melted coconut oil and vanilla extract, and stir until the mixture resembles crumbs.
  4. Sprinkle the crumble topping evenly over the blueberries.
  5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling.
  6. Let the crumble cool slightly before serving.

This dairy-free blueberry crumble is the perfect balance of sweet and tart, with a delightful crunchy topping that contrasts beautifully with the juicy blueberries. It’s an easy dessert to prepare, and the crumble topping is naturally gluten-free and plant-based. Serve it warm with a scoop of dairy-free vanilla ice cream for an extra indulgent treat. Whether you’re using fresh or frozen blueberries, this dessert is perfect for any occasion and can be enjoyed by everyone, regardless of dietary restrictions!

Dairy-Free Blueberry Pudding

This dairy-free blueberry pudding is a creamy, velvety dessert that’s both indulgent and healthy. Made with fresh or frozen blueberries, coconut milk, and a few simple ingredients, this pudding is naturally sweetened and free from dairy, making it perfect for those with dietary restrictions. It’s a refreshing treat to enjoy on a warm day or as a comforting dessert after dinner.

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp maple syrup (or sweetener of choice)
  • 2 tbsp chia seeds
  • 1 tbsp cornstarch (optional, for extra thickness)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. In a medium saucepan, add the blueberries, coconut milk, maple syrup, chia seeds, and a pinch of salt.
  2. Cook over medium heat, stirring occasionally, until the blueberries begin to soften and release their juice (about 5 minutes).
  3. If using cornstarch, dissolve it in a small amount of cold water and add it to the saucepan, stirring continuously to avoid lumps.
  4. Continue cooking for another 2-3 minutes, until the mixture thickens to your desired consistency.
  5. Remove from heat and stir in the vanilla extract.
  6. Let the pudding cool slightly before transferring it into serving cups.
  7. Refrigerate for at least 2 hours to allow the pudding to set and thicken further.
  8. Serve chilled with a few extra blueberries on top.

This dairy-free blueberry pudding is a light yet rich dessert that offers a great way to enjoy the natural sweetness of blueberries in a creamy form. The chia seeds provide a wonderful texture, while the coconut milk adds a smooth and rich flavor. It’s a quick and easy dessert to make, and the pudding can be stored in the refrigerator for a couple of days, making it a perfect make-ahead option for gatherings or a treat anytime you need something sweet and satisfying.

Dairy-Free Blueberry Rice Pudding

This dairy-free blueberry rice pudding combines the comforting creaminess of traditional rice pudding with the bright, fresh flavor of blueberries. Using coconut milk as a base, it’s a naturally vegan dessert that’s rich in flavor and texture. The warm, cinnamon-spiced rice pudding pairs wonderfully with the juicy burst of blueberries, making for a cozy and delightful treat.

Ingredients

  • 1 cup cooked white or brown rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • 2 tbsp maple syrup (or sweetener of choice)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 ½ cups fresh or frozen blueberries
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine the cooked rice, coconut milk, almond milk, maple syrup, cinnamon, and a pinch of salt.
  2. Cook over medium heat, stirring occasionally, until the mixture begins to simmer and thicken (about 10-15 minutes).
  3. Once the pudding reaches your desired consistency, remove from heat and stir in the vanilla extract.
  4. Gently fold in the blueberries, letting them warm through but not break apart completely.
  5. Serve the rice pudding warm, or refrigerate for a chilled version.
  6. Optionally, garnish with extra blueberries, cinnamon, or shredded coconut for extra texture.

This dairy-free blueberry rice pudding is a comforting dessert that balances the creaminess of coconut milk with the sweet, juicy blueberries. The combination of cinnamon and vanilla adds a cozy, aromatic flavor that enhances the natural taste of the berries. Whether served warm for a cozy evening treat or chilled for a refreshing dessert, this pudding is a simple, yet delicious option for anyone looking for a dairy-free dessert that feels indulgent yet wholesome.

Dairy-Free Blueberry Lemon Scones

These dairy-free blueberry lemon scones are light, flaky, and bursting with fresh blueberries and citrusy lemon zest. They make for the perfect breakfast or afternoon tea treat. Made with non-dairy butter and milk, these scones are free from dairy but still retain their traditional buttery texture. The tangy blueberries combined with the refreshing lemon create a delightful flavor profile that will brighten your day.

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 6 tbsp dairy-free butter (chilled and cut into small cubes)
  • ½ cup unsweetened almond milk (or any dairy-free milk)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 cup fresh or frozen blueberries
  • 1 tbsp lemon juice (optional, for extra flavor)
  • 1 tbsp plant-based milk (for brushing the tops)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the chilled dairy-free butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Stir in the lemon zest.
  5. In a small bowl, combine the almond milk and vanilla extract, then pour it into the dry ingredients, mixing until just combined. Be careful not to overmix the dough.
  6. Gently fold in the blueberries and lemon juice (if using).
  7. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
  8. Pat the dough into a round disk, about 1-inch thick, and cut it into 8 wedges.
  9. Place the wedges onto the prepared baking sheet and brush the tops with a little plant-based milk.
  10. Bake for 18-20 minutes, or until the scones are golden brown and firm to the touch.
  11. Let the scones cool slightly before serving.

These dairy-free blueberry lemon scones are the perfect blend of tart and sweet, with the juicy blueberries and bright lemon zest shining through in every bite. The scones are light, buttery, and flaky despite being completely dairy-free, making them a great choice for those with dietary restrictions. They’re perfect for breakfast, brunch, or a light afternoon snack, and can be enjoyed fresh out of the oven or stored for later. Serve them with a cup of tea for a cozy, indulgent experience!

Dairy-Free Blueberry Overnight Oats

These dairy-free blueberry overnight oats are a quick and nutritious breakfast option. The oats soak overnight in almond milk, allowing the flavors to meld and the oats to soften, making them ready to eat the next morning. The combination of blueberries, chia seeds, and almond butter provides a satisfying mix of antioxidants, healthy fats, and protein. This easy meal prep recipe will save you time in the morning while still delivering a hearty, delicious breakfast.

Ingredients

  • ½ cup rolled oats
  • 1 tbsp chia seeds
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • 1 tbsp almond butter (optional, for extra creaminess)
  • 1 tsp maple syrup (optional, for sweetness)
  • ½ tsp vanilla extract
  • ½ cup fresh or frozen blueberries
  • Pinch of salt

Instructions

  1. In a mason jar or airtight container, combine the rolled oats, chia seeds, almond milk, almond butter, maple syrup (if using), vanilla extract, and a pinch of salt.
  2. Stir the ingredients together until well combined.
  3. Top with fresh or frozen blueberries, then cover the container and refrigerate overnight (or for at least 6 hours).
  4. In the morning, stir the oats and add extra almond milk if you prefer a thinner consistency.
  5. Serve chilled and enjoy a wholesome, dairy-free breakfast.

These dairy-free blueberry overnight oats are not only incredibly convenient but also packed with nutrients to fuel your day. The chia seeds thicken the mixture overnight, making it rich and satisfying, while the blueberries provide a burst of natural sweetness and antioxidants. You can easily customize this recipe by adding other fruits, nuts, or seeds for extra texture and flavor. This is the perfect breakfast for busy mornings or meal prepping for the week ahead!

Dairy-Free Blueberry Banana Bread

This dairy-free blueberry banana bread is a moist, flavorful loaf that’s naturally sweetened with ripe bananas and fresh blueberries. The combination of the two gives the bread a tender crumb, while the blueberries burst with juiciness in every bite. This recipe is simple to make, and the bread is perfect for breakfast, a snack, or even dessert. Plus, it’s completely dairy-free, so it’s a great option for those with lactose intolerance or anyone avoiding dairy.

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup fresh or frozen blueberries
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon (optional)
  • ¼ cup coconut oil (melted)
  • ¼ cup maple syrup (or sweetener of choice)
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar (optional, helps with leavening)
  • ¼ cup unsweetened almond milk (or any dairy-free milk)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
  2. In a large bowl, mash the ripe bananas.
  3. Add the melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar (if using), and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the blueberries, being careful not to overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free blueberry banana bread is an easy-to-make and satisfying treat that combines the rich sweetness of ripe bananas with the burst of freshness from blueberries. The loaf is moist, tender, and lightly spiced with cinnamon. It’s a perfect snack or breakfast, and it also freezes well for future enjoyment. This recipe can be customized with nuts or seeds for added crunch, or even a sprinkle of coconut flakes for extra flavor.

Dairy-Free Blueberry Gelato

This dairy-free blueberry gelato is a rich and creamy frozen dessert that’s full of fruity flavor. Unlike regular ice cream, this gelato has a smoother, denser texture, thanks to the use of coconut milk. With the natural sweetness of blueberries and a touch of vanilla, this dessert is a delightful way to cool off on a hot day or to treat yourself after a meal. It’s an easy, dairy-free alternative to traditional gelato that’s sure to please both kids and adults alike.

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/3 cup maple syrup (or sweetener of choice)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional, for brightness)

Instructions

  1. In a medium saucepan, combine the blueberries, coconut milk, and maple syrup.
  2. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juice (about 5-7 minutes).
  3. Remove the saucepan from the heat and blend the mixture with an immersion blender or in a regular blender until smooth.
  4. Stir in the vanilla extract and lemon juice (if using).
  5. Let the mixture cool to room temperature, then refrigerate for at least 2 hours to chill.
  6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a gelato-like consistency.
  7. Transfer the gelato to a container and freeze for at least 2 hours to firm up.
  8. Serve and enjoy your creamy, dairy-free blueberry gelato!

This dairy-free blueberry gelato is a refreshing, creamy dessert that is perfect for any blueberry lover. The coconut milk gives it a rich, velvety texture, while the natural sweetness of the blueberries shines through. With just a few simple ingredients and an ice cream maker, you can create this decadent treat at home. It’s a wonderful dairy-free alternative to store-bought gelato, and you can easily adjust the sweetness to suit your taste.

Dairy-Free Blueberry Smoothie Bowl

This dairy-free blueberry smoothie bowl is a delicious and vibrant breakfast or snack that’s packed with nutrients. The smoothie base is made with frozen blueberries, bananas, and almond milk, creating a creamy, thick consistency. Topped with granola, coconut flakes, and fresh berries, this bowl is as satisfying as it is pretty. It’s a customizable, refreshing, and healthy option that will keep you full and energized.

Ingredients

  • 1 cup frozen blueberries
  • 1 frozen banana
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • 1 tbsp almond butter (optional, for creaminess)
  • 1 tbsp chia seeds
  • 1 tsp maple syrup (optional, for sweetness)
  • ¼ cup granola (for topping)
  • Fresh blueberries, sliced banana, and coconut flakes (for topping)

Instructions

  1. In a blender, combine the frozen blueberries, frozen banana, almond milk, almond butter (if using), chia seeds, and maple syrup.
  2. Blend until smooth and creamy, scraping down the sides of the blender as needed. If the mixture is too thick, add more almond milk to reach your desired consistency.
  3. Pour the smoothie mixture into a bowl.
  4. Top with granola, fresh blueberries, sliced banana, and a sprinkle of coconut flakes.
  5. Serve immediately and enjoy your nutrient-packed smoothie bowl!

This dairy-free blueberry smoothie bowl is a fun, delicious, and healthy way to start your day. The creamy base combined with crunchy toppings makes each bite a perfect balance of textures. You can easily swap in your favorite fruits and toppings for endless variations. It’s a great way to incorporate more fruit into your diet while also providing a boost of energy and antioxidants from the blueberries.

Dairy-Free Blueberry Chia Pudding

This dairy-free blueberry chia pudding is a simple, no-cook dessert or snack that’s both nutritious and satisfying. Chia seeds are combined with coconut milk and sweetened with a little maple syrup, then topped with fresh blueberries for a burst of flavor. It’s a great option for meal prep since it can be made ahead of time and stored in the fridge for a couple of days.

Ingredients

  • 3 tbsp chia seeds
  • 1 cup unsweetened coconut milk (or any dairy-free milk)
  • 1 tbsp maple syrup (or sweetener of choice)
  • ½ tsp vanilla extract
  • ½ cup fresh or frozen blueberries
  • Pinch of salt

Instructions

  1. In a bowl or jar, combine the chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of salt.
  2. Stir well to combine, making sure the chia seeds are evenly distributed.
  3. Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
  4. Before serving, give the pudding a good stir.
  5. Top with fresh blueberries and enjoy!

This dairy-free blueberry chia pudding is a perfect make-ahead treat or snack that’s packed with fiber, protein, and omega-3s from the chia seeds. The coconut milk gives it a creamy texture, while the blueberries add a juicy, tangy burst of flavor. It’s an easy recipe to customize by adding different fruits or toppings. Plus, it’s great for busy mornings or when you need a healthy, grab-and-go snack.

Dairy-Free Blueberry Pancakes

These dairy-free blueberry pancakes are fluffy, light, and bursting with fresh blueberries. Made with almond milk and a dairy-free butter substitute, these pancakes retain the same delicious texture as traditional ones, but without the dairy. They’re perfect for a weekend brunch or a special breakfast treat. Serve with maple syrup and extra blueberries for the ultimate indulgence.

Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • 2 tbsp dairy-free butter (melted)
  • 1 tsp vanilla extract
  • ½ cup fresh or frozen blueberries
  • Coconut oil or cooking spray (for greasing the pan)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, mix together the almond milk, melted dairy-free butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
  4. Gently fold in the blueberries.
  5. Heat a griddle or skillet over medium heat and lightly grease it with coconut oil or cooking spray.
  6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges start to look set.
  7. Flip the pancake and cook for another 1-2 minutes until golden brown.
  8. Serve with maple syrup, extra blueberries, or your favorite toppings.

These dairy-free blueberry pancakes are light, fluffy, and bursting with flavor. The addition of fresh blueberries gives them a sweet, juicy bite, and the almond milk ensures they remain dairy-free without sacrificing taste or texture. These pancakes are perfect for a leisurely brunch or a weekend breakfast. You can customize them with your favorite fruit or nut toppings, making them a versatile and satisfying treat for everyone!

Note: More recipes are coming soon!