45+ Delicious Friday Dairy-Free Blueberry Recipes to Try This Week

When the weekend is nearly here, it’s the perfect time to treat yourself to something special, and what better way to do that than with blueberries?

Not only are these tiny, antioxidant-packed gems bursting with flavor, but they also make the perfect addition to dairy-free recipes.

From smoothies to muffins and decadent desserts, there’s no shortage of ways to incorporate blueberries into your Friday meals.

In this article, we’ve rounded up 45+ dairy-free blueberry recipes that will bring a touch of sweetness and nutrition to your Friday.

Whether you’re looking for a quick breakfast, a satisfying snack, or a delicious dessert, these recipes will delight your taste buds and keep you energized throughout the day.

Let’s dive in and explore how you can enjoy this superfruit in a variety of ways, all while keeping things dairy-free.

45+ Delicious Friday Dairy-Free Blueberry Recipes to Try This Week

As you wrap up your week and welcome the weekend, why not indulge in the vibrant flavors of fresh blueberries with these 45+ dairy-free recipes?

With such a wide variety of options, from easy-to-make breakfast ideas to sweet treats and refreshing drinks, you’ll never run out of creative ways to use blueberries in your meals.

These recipes not only offer a healthy alternative to traditional dairy-packed dishes, but they also showcase the versatility of blueberries, making them the star ingredient in many satisfying and delicious dishes.

So, gather your ingredients and get ready to enjoy a fun and flavorful Friday with these irresistible dairy-free blueberry recipes. Your taste buds—and your body—will thank you!

Dairy-Free Blueberry Muffins

These dairy-free blueberry muffins are the perfect start to any Friday morning. Moist, fluffy, and bursting with fresh blueberries, these muffins are made with simple ingredients that are easy to find. With a touch of lemon zest for extra brightness and sweetness, they’re a wholesome and delicious breakfast or snack option. Enjoy them warm with your favorite dairy-free spread for an extra treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup coconut sugar (or any preferred sweetener)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 1/2 cups fresh blueberries (or frozen)
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 375°F (190°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, and salt.
3. In a separate bowl, whisk together the almond milk, oil, vanilla extract, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries and lemon zest, ensuring they are evenly distributed.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 20-25 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 a crowd-pleasing treat that combines light and airy texture with a burst of juicy blueberries. They are perfect for a breakfast, afternoon snack, or even a lunchbox treat. The subtle hint of lemon adds a refreshing touch, making these muffins feel even more special. Plus, they are entirely dairy-free, making them a great option for those with dietary restrictions. Enjoy these muffins fresh out of the oven or stored in an airtight container for up to a few days.

Dairy-Free Blueberry Smoothie

Start your Friday off with a refreshing dairy-free blueberry smoothie. Packed with antioxidants from the blueberries and protein from the plant-based ingredients, this smoothie is not only healthy but also creamy and satisfying. You can easily customize this smoothie by adding other fruits or superfoods of your choice, making it a versatile and nutritious way to fuel your day.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 ripe banana
• 1/2 cup unsweetened almond milk (or any preferred dairy-free milk)
• 1 tbsp chia seeds (optional)
• 1 tsp maple syrup or agave (optional for sweetness)
• 1/2 tsp vanilla extract
• Ice cubes (optional for extra thickness)

Instructions:

1. Add the blueberries, banana, almond milk, chia seeds, maple syrup, and vanilla extract into a blender.
2. Blend on high until smooth and creamy, adding ice cubes if you’d like a thicker texture.
3. Taste and adjust the sweetness with more maple syrup or agave if needed.
4. Pour into a glass and enjoy immediately.

This dairy-free blueberry smoothie is not only quick to make but also loaded with nutrients. The bananas provide natural sweetness and creaminess, while the chia seeds offer a boost of omega-3 fatty acids and fiber. The blueberries are packed with antioxidants, making this smoothie a perfect way to start your Friday with a burst of energy and health benefits. Plus, it’s easily customizable, so you can add in your favorite fruits or even a handful of spinach for a green smoothie option.

Dairy-Free Blueberry Chia Pudding

This dairy-free blueberry chia pudding is a delicious, creamy treat that’s perfect for breakfast, dessert, or a midday snack. Made with chia seeds, almond milk, and fresh blueberries, this simple yet satisfying recipe is easy to prepare the night before for a grab-and-go breakfast. The natural sweetness of the blueberries and the texture of the chia seeds make it a fun and nutritious option for anyone following a dairy-free lifestyle.

Ingredients:

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk (or any dairy-free milk)
• 1 tbsp maple syrup or agave
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp shredded coconut (optional for garnish)
• Fresh mint leaves (optional for garnish)

Instructions:

1. In a medium bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract.
2. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. After the pudding has thickened, stir it to ensure the chia seeds are evenly distributed.
4. Divide the pudding into serving bowls or jars and top with fresh blueberries, shredded coconut, and mint leaves for garnish.
5. Serve chilled and enjoy!

This dairy-free blueberry chia pudding is a creamy, nutrient-packed dessert or breakfast option that is as versatile as it is delicious. The chia seeds create a pudding-like consistency, while the almond milk provides a smooth, dairy-free base. Blueberries add a burst of flavor and antioxidants, making this a wholesome and energizing treat to enjoy throughout the day. Prepare it the night before for a hassle-free, nourishing start to your Friday, and feel free to experiment with your favorite toppings for an extra special touch.

Dairy-Free Blueberry Pancakes

These dairy-free blueberry pancakes are soft, fluffy, and loaded with fresh blueberries. Perfect for a leisurely Friday breakfast, they are easy to make and free from dairy while still delivering a deliciously satisfying taste. Whether you top them with maple syrup, a dollop of dairy-free yogurt, or more fresh berries, these pancakes are sure to please everyone at the breakfast table.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 3/4 cup unsweetened almond milk (or any dairy-free milk)
• 2 tbsp vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries (or frozen)
• Coconut oil or vegetable oil for cooking

Instructions:

1. In a large bowl, mix the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the almond milk, 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 lumpy.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut or vegetable oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
7. Serve the pancakes warm with your favorite toppings.

These dairy-free blueberry pancakes are a comforting and delightful treat to kickstart your Friday morning. They are fluffy and tender, with sweet bursts of blueberry in every bite. What’s great about this recipe is its versatility – you can easily switch out the blueberries for other fruits or add-ins like dairy-free chocolate chips or nuts. Whether served with a drizzle of maple syrup or enjoyed as is, these pancakes are sure to bring joy to your breakfast table. Plus, they are quick to make and can be prepared in just a few simple steps, making them perfect for busy mornings.

Dairy-Free Blueberry Oatmeal Bars

These dairy-free blueberry oatmeal bars are a great option for a quick, on-the-go breakfast or a healthy snack. Made with wholesome oats, fresh blueberries, and naturally sweetened with maple syrup, they offer the perfect balance of nutrition and flavor. Packed with fiber, antioxidants, and natural sweetness, these bars are both filling and delicious—ideal for a Friday treat.

Ingredients:

• 2 cups rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar (or any preferred sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish (8×8 inches) with parchment paper or lightly grease it.
2. In a large bowl, combine the oats, almond flour, coconut sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the bars are golden and a toothpick inserted in the center comes out clean.
8. Allow the bars to cool completely before slicing into squares.

These dairy-free blueberry oatmeal bars are a wholesome and filling snack or breakfast option. They are easy to make and perfect for meal prepping at the start of the week. The combination of oats and blueberries provides plenty of fiber and antioxidants, while the natural sweetness from the maple syrup keeps them light and healthy. Enjoy these bars throughout the week, whether as a quick grab-and-go breakfast or a delicious mid-afternoon pick-me-up on your Friday. They can be stored in an airtight container for several days, making them a great make-ahead option.

Dairy-Free Blueberry Sorbet

Cool down with a refreshing dairy-free blueberry sorbet that’s light, fruity, and packed with natural sweetness. This simple recipe requires only three ingredients and can be prepared in minutes. Whether you’re celebrating the start of the weekend or just want a refreshing treat, this sorbet is the perfect indulgence that’s both dairy-free and guilt-free.

Ingredients:

• 3 cups fresh blueberries (or frozen)
• 1/4 cup maple syrup or agave syrup
• 1 tbsp fresh lemon juice

Instructions:

1. In a blender or food processor, combine the blueberries, maple syrup, and lemon juice.
2. Blend until smooth and creamy.
3. Pour the mixture into a shallow dish or ice cube tray and spread it evenly.
4. Freeze for at least 3-4 hours or until the sorbet is firm.
5. Once frozen, scoop the sorbet into bowls or cones and serve immediately.

This dairy-free blueberry sorbet is a refreshing and healthy treat that’s perfect for any Friday afternoon. The blueberries provide a natural sweetness, while the lemon juice adds a tangy contrast, creating the ideal balance of flavors. It’s quick to make, requires no special equipment beyond a blender or food processor, and is a great alternative to store-bought sorbet or ice cream. This sorbet is perfect for anyone seeking a cooling, fruit-based dessert without the need for dairy. Enjoy it as a standalone treat or as a topping for dairy-free cakes or pies.

Dairy-Free Blueberry Lemon Scones

These dairy-free blueberry lemon scones are a delightful combination of tart lemon and sweet blueberries, perfect for a Friday morning treat or an afternoon snack. Fluffy and light, these scones are made with dairy-free butter and almond milk, ensuring they remain tender and delicious without any dairy. The zesty lemon glaze drizzled on top elevates these scones to a whole new level, making them the ideal indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar (or any sweetener of choice)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free butter (or coconut oil), cold and cut into cubes
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup fresh blueberries (or frozen)
• 1 tbsp lemon juice (for glaze)
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, coconut sugar, baking powder, and salt.
3. Add the cold dairy-free butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Pour in the almond milk, vanilla extract, and lemon zest. Stir until the dough begins to come together, being careful not to overmix.
5. Gently fold in the blueberries.
6. Turn the dough out onto a floured surface and shape it into a round disk about 1-inch thick.
7. Cut the disk into 8 wedges and place them on the prepared baking sheet.
8. Bake for 20-25 minutes, or until the scones are lightly golden on top.
9. While the scones are baking, make the glaze by whisking together the lemon juice and powdered sugar.
10. Once the scones have cooled slightly, drizzle the lemon glaze over the top.

These dairy-free blueberry lemon scones are a deliciously tangy treat that makes for a perfect start to your Friday. The combination of lemon and blueberries gives a burst of flavor in every bite, while the glaze adds just the right amount of sweetness to balance the tartness. These scones are incredibly easy to make and are perfect for breakfast, brunch, or a light afternoon snack. Pair them with a hot cup of tea or coffee for an extra special moment of relaxation.

Dairy-Free Blueberry Chia Jam

This dairy-free blueberry chia jam is an easy-to-make, naturally sweetened spread that’s bursting with fresh blueberry flavor. Chia seeds are used to thicken the jam without the need for any pectin, while maple syrup adds a gentle sweetness. This simple recipe is perfect for topping toast, mixing into yogurt, or spreading on your favorite dairy-free muffins.

Ingredients:

• 2 cups fresh blueberries (or frozen)
• 2 tbsp chia seeds
• 1/4 cup maple syrup (or sweetener of choice)
• 1 tbsp lemon juice

Instructions:

1. In a medium saucepan, add the blueberries and cook over medium heat for about 5-7 minutes, mashing the berries with a fork or potato masher as they begin to break down.
2. Stir in the maple syrup and lemon juice.
3. Bring the mixture to a simmer and cook for an additional 5 minutes, allowing it to thicken slightly.
4. Remove the pan from the heat and stir in the chia seeds.
5. Let the jam sit for 10-15 minutes as it thickens further.
6. Transfer the jam to a jar or airtight container and refrigerate for up to 1-2 weeks.

This dairy-free blueberry chia jam is a simple yet delicious homemade spread that can elevate your breakfast or snack game. It’s sweetened naturally with maple syrup, and the chia seeds provide a healthy boost of omega-3s while also thickening the jam without any added preservatives. Whether you spread it on toast, add it to dairy-free yogurt, or use it as a filling for your baked goods, this blueberry chia jam will bring a fresh burst of flavor to any meal. Plus, it’s quick and easy to make, and the homemade touch makes it all the more special.

Dairy-Free Blueberry Almond Cake

This dairy-free blueberry almond cake is a light and moist dessert that combines the natural sweetness of blueberries with the rich, nutty flavor of almonds. Perfect for a Friday evening treat or a celebration, this cake is made with almond flour for added texture and flavor, and it’s topped with fresh blueberries for a burst of fruity goodness in every bite. The subtle sweetness and the natural oils from the almonds make this cake rich yet light.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar (or sweetener of choice)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen)
• 2 tbsp sliced almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round 8-inch cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until smooth.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle the sliced almonds evenly over the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before removing from the pan and serving.

This dairy-free blueberry almond cake is a showstopper when it comes to flavor and texture. The almond flour gives the cake a rich, nutty taste while keeping it light and tender, and the fresh blueberries add a refreshing burst of sweetness. The cake is simple yet elegant and can be served at any occasion, whether it’s a casual Friday night dessert or a special gathering. It’s a delightful way to enjoy the natural flavors of blueberries and almonds in a light, dairy-free treat that everyone can enjoy.

Dairy-Free Blueberry Muffins

These dairy-free blueberry muffins are the perfect breakfast or snack for a Friday morning. They’re fluffy, tender, and packed with juicy blueberries. Made with coconut oil and almond milk, these muffins are light yet satisfying. The perfect balance of sweetness and tartness from the blueberries, combined with the slight richness of coconut oil, creates a delightful treat everyone will love.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup coconut sugar (or sweetener of choice)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted (or vegetable oil)
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 egg (or egg replacement)
• 1 1/2 cups fresh blueberries (or frozen)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, mix the flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, almond milk, vanilla extract, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly into the muffin cups, filling each 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 in the pan for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free blueberry muffins are a breakfast classic with a twist. They are quick to make and so comforting with their fluffy texture and burst of fresh blueberry flavor. Perfect for on-the-go mornings, they also make a great snack any time of day. Whether you enjoy them warm with a cup of coffee or as a midday pick-me-up, these muffins will surely brighten up your Friday. They’re versatile and can be customized by adding other fruits, nuts, or dairy-free chocolate chips.

Dairy-Free Blueberry Smoothie

This dairy-free blueberry smoothie is a refreshing and healthy way to start your Friday. It’s packed with antioxidants, vitamins, and minerals from fresh blueberries and other wholesome ingredients like spinach, banana, and almond milk. Whether you’re looking for a quick breakfast or a post-workout refuel, this smoothie is a delicious and nourishing option that’s naturally sweetened with fruit.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1/2 banana, sliced
• 1/2 cup fresh spinach (optional, for added nutrients)
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp almond butter (optional, for creaminess)
• 1 tsp chia seeds (optional, for added fiber)
• 1 tbsp maple syrup or honey (optional, for sweetness)

Instructions:

1. In a blender, combine the blueberries, banana, spinach (if using), almond milk, almond butter, chia seeds, and maple syrup.
2. Blend on high until smooth and creamy, adding more almond milk if necessary to reach your desired consistency.
3. Pour into a glass and serve immediately, garnished with extra blueberries if desired.

This dairy-free blueberry smoothie is a quick and delicious way to fuel your day. The combination of fresh fruit, leafy greens, and almond butter provides a perfect balance of natural sweetness, fiber, and healthy fats. This smoothie is not only a great way to enjoy the health benefits of blueberries but also a refreshing treat that can be enjoyed any time of day. Whether you need a nutritious breakfast or a refreshing afternoon snack, this smoothie is sure to hit the spot.

Dairy-Free Blueberry Yogurt Parfait

This dairy-free blueberry yogurt parfait is a light and refreshing dessert or snack that’s easy to prepare and filled with wholesome ingredients. The creamy dairy-free yogurt provides a smooth base for the sweet blueberries and crunchy granola, making each bite a perfect balance of textures. This parfait is great for a Friday night treat or a nutritious breakfast to start the weekend off right.

Ingredients:

• 1 cup dairy-free yogurt (coconut, almond, or soy-based)
• 1/2 cup fresh blueberries (or frozen)
• 1/4 cup granola (dairy-free)
• 1 tbsp chia seeds (optional)
• 1 tbsp maple syrup (optional for extra sweetness)

Instructions:

1. In a small bowl, layer the dairy-free yogurt as the base.
2. Add a layer of fresh blueberries on top of the yogurt.
3. Top with a sprinkle of granola and chia seeds (if using).
4. Drizzle with maple syrup if you prefer a bit more sweetness.
5. Repeat the layers until all ingredients are used up, finishing with granola on top.
6. Serve immediately or refrigerate for up to 2 hours for a chilled parfait.

This dairy-free blueberry yogurt parfait is a simple yet delicious treat that’s perfect for any time of day. It’s light but satisfying, and the layers of creamy yogurt, fresh blueberries, and crunchy granola create a wonderful combination of flavors and textures. It’s a great way to enjoy a wholesome, dairy-free snack that’s both refreshing and energizing. Whether you enjoy it for breakfast or as a sweet treat on Friday night, this parfait will quickly become a favorite in your recipe rotation.

Dairy-Free Blueberry Oatmeal Bars

These dairy-free blueberry oatmeal bars are a healthy, grab-and-go snack that’s perfect for busy Fridays. With a chewy, oat-based crust, they’re packed with fresh blueberries and naturally sweetened with maple syrup. These bars are easy to make and are great for breakfast, an afternoon snack, or even a post-workout treat. Plus, the oats provide a good dose of fiber, making them both filling and nutritious.

Ingredients:

• 2 cups rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar (or any sweetener of choice)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup maple syrup (or sweetener of choice)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries (or frozen)
• 1 tbsp chia seeds (optional, for added fiber)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
2. In a large bowl, combine the oats, almond flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, mix the almond milk, maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Gently fold in the blueberries and chia seeds (if using).
6. Spread the mixture evenly into the prepared baking dish and press down lightly to compact the bars.
7. Bake for 25-30 minutes, or until the bars are golden brown and firm to the touch.
8. Allow to cool completely before slicing into squares.

These dairy-free blueberry oatmeal bars are an excellent option for a quick and nutritious snack. They’re easy to make, full of fiber, and perfect for meal prepping ahead of a busy week. With their chewy texture and naturally sweetened blueberry filling, they’ll satisfy your sweet cravings without the need for any dairy. Whether you enjoy them as a breakfast on the go or a satisfying afternoon snack, these bars are sure to become a staple in your kitchen.

Dairy-Free Blueberry Coconut Muffins

These dairy-free blueberry coconut muffins combine the tropical flavors of coconut with the sweet juiciness of blueberries. Made with coconut flour and shredded coconut, these muffins are naturally gluten-free and packed with coconut flavor. The addition of blueberries provides bursts of fresh sweetness that perfectly balance the rich coconut base. These muffins are ideal for a Friday morning breakfast or a healthy snack throughout the day.

Ingredients:

• 1 cup coconut flour
• 1/2 cup shredded unsweetened coconut
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs (or egg replacement)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup (or sweetener of choice)
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries (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, mix the coconut flour, shredded coconut, baking soda, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, maple syrup, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the blueberries, being careful not to break them up too much.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are lightly golden on top and a toothpick inserted comes out clean.
8. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

These dairy-free blueberry coconut muffins are a tropical treat that’s perfect for any time of the day. The coconut flour gives them a soft, moist texture, while the shredded coconut adds a delightful chew. Paired with fresh blueberries, these muffins are both satisfying and bursting with flavor. Whether you enjoy them as a quick breakfast or a delicious afternoon snack, these muffins will quickly become one of your favorite dairy-free recipes.

Dairy-Free Blueberry Pancakes

These dairy-free blueberry pancakes are a fluffy and light breakfast that’s sure to make your Friday morning special. Made with almond milk and coconut oil, these pancakes are dairy-free yet still rich and satisfying. The burst of fresh blueberries in each bite makes them naturally sweet, and they’re a perfect option for a family-friendly breakfast that everyone will enjoy.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp coconut sugar (or sweetener of choice)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries (or frozen)

Instructions:

1. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with coconut oil or cooking spray.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, mix the almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (the batter should be slightly lumpy).
5. Gently fold in the blueberries.
6. For each pancake, pour about 1/4 cup of batter onto the skillet and cook for 2-3 minutes, or until bubbles start to form on the surface.
7. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter, greasing the skillet as needed.
9. Serve immediately with your favorite toppings such as maple syrup, extra blueberries, or coconut whipped cream.

These dairy-free blueberry pancakes are a delicious and indulgent way to start your Friday. Light and fluffy, with just the right amount of sweetness from the blueberries, they’re a breakfast treat everyone can enjoy. They’re quick to prepare and can be customized with your favorite toppings for the ultimate morning experience. Whether you enjoy them on a lazy weekend morning or as a special Friday treat, these pancakes will make any breakfast feel extra special.

Note: More recipes are coming soon!