35+ Mouthwatering Holiday Dairy-Free Blueberry Recipes for Every Occasion

The holiday season is the perfect time to gather with family and friends and enjoy delicious food together.

However, if you follow a dairy-free diet, finding festive recipes that cater to your dietary needs can be a challenge.

Thankfully, blueberries provide a burst of flavor and versatility in many holiday treats, making them a fantastic ingredient for dairy-free recipes.

From cozy breakfasts to indulgent desserts, there are countless ways to incorporate this vibrant fruit into your holiday meals.

In this blog, we’ve curated over 35 mouthwatering dairy-free blueberry recipes that will satisfy your cravings and impress your guests.

Whether you’re looking for a warm, comforting breakfast or a show-stopping dessert, these recipes are perfect for any holiday celebration.

Get ready to enjoy all the delicious flavors of the season, without any dairy!

35+ Mouthwatering Holiday Dairy-Free Blueberry Recipes for Every Occasion

These 35+ holiday dairy-free blueberry recipes offer something for everyone, from light and refreshing breakfasts to indulgent and festive desserts.

Whether you’re hosting a holiday gathering or simply looking to treat yourself and your family, these dairy-free recipes are a great way to celebrate the season without compromising on taste.

Blueberries are not only a delicious fruit but also pack a punch of antioxidants, vitamins, and flavor, making them the ideal addition to your holiday menu.

So, gather your ingredients, put on your holiday spirit, and get ready to create some unforgettable dairy-free blueberry treats that will make your celebrations even more special!

Holiday Dairy-Free Blueberry Muffins

These dairy-free blueberry muffins are perfect for a cozy holiday morning. Fluffy, moist, and bursting with fresh blueberries, they are made with plant-based milk and dairy-free butter for a wholesome treat. A touch of cinnamon and nutmeg adds a seasonal warmth, making these muffins a delightful breakfast or snack during the holiday season.

Ingredients:

• 2 cups all-purpose flour
• 1 cup dairy-free milk (almond, soy, oat)
• 1/2 cup dairy-free butter, melted
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups fresh or frozen blueberries
• 1 tablespoon lemon zest (optional)
• 1 tablespoon sugar for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the dairy-free milk, melted butter, and vanilla extract.
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 and lemon zest, if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle a little sugar on top of each muffin for a sweet, crunchy finish (optional).
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These dairy-free blueberry muffins are not only a delicious way to start your holiday mornings, but they’re also incredibly easy to make. The cinnamon and nutmeg infuse them with cozy seasonal flavors, while the blueberries provide bursts of sweetness. Whether you’re hosting a holiday brunch or simply enjoying a quiet moment with a cup of tea, these muffins are sure to please everyone, dairy-free or not.

Holiday Dairy-Free Blueberry Crisp

This holiday dairy-free blueberry crisp is a warm, comforting dessert that showcases the natural sweetness of blueberries with a crisp, oat topping. Made without any dairy, it features coconut oil and a combination of oats, almond flour, and cinnamon for a perfectly balanced dessert. It’s a perfect way to end a festive holiday dinner, and it pairs wonderfully with dairy-free ice cream or coconut whipped cream.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 teaspoon ground ginger (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, maple syrup, lemon juice, vanilla extract, cinnamon, and salt. Toss to coat the berries evenly, then pour them into the prepared baking dish.
3. In a separate bowl, mix together the oats, almond flour, coconut sugar, melted coconut oil, and ginger, if using. Stir until the mixture is well combined and crumbly.
4. Sprinkle the oat mixture evenly over the blueberries in the baking dish.
5. Bake for 35-40 minutes, or until the blueberries are bubbling and the topping is golden brown.
6. Let the crisp cool for 10 minutes before serving.

This dairy-free blueberry crisp is a showstopper dessert that’s bound to become a holiday favorite. The warm, juicy blueberries combined with the crisp, buttery topping create a perfect contrast of textures, while the coconut oil and oats add richness without any dairy. Serve it with a scoop of dairy-free ice cream for an extra indulgent treat that everyone can enjoy.

Dairy-Free Blueberry Chia Pudding for the Holidays

This dairy-free blueberry chia pudding is a perfect, refreshing holiday breakfast or snack. It’s made with chia seeds, coconut milk, and fresh blueberries, creating a creamy, naturally sweetened pudding that’s both healthy and festive. With a touch of maple syrup and a hint of vanilla, it offers a delightful balance of flavors that work perfectly for a busy holiday morning or a light dessert after a big meal.

Ingredients:

• 1 cup coconut milk (or other dairy-free milk)
• 3 tablespoons chia seeds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1 tablespoon lemon juice
• 1 tablespoon shredded coconut (optional)
• A pinch of salt

Instructions:

1. In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt.
2. Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
3. After the pudding has set, stir it well to break up any clumps.
4. In a separate bowl, toss the blueberries with the lemon juice.
5. Spoon the chia pudding into serving glasses or bowls, then top with the fresh blueberries and shredded coconut, if desired.
6. Serve chilled as a healthy breakfast or light dessert.

This dairy-free blueberry chia pudding is a wonderful way to incorporate fresh fruit and healthy fats into your holiday meals. The creamy texture of the coconut milk combined with the slight crunch of chia seeds makes each bite satisfying, while the fresh blueberries add a burst of tangy sweetness. It’s a refreshing, nutrient-packed treat that’s simple to prepare and a perfect way to celebrate the season in a healthy yet indulgent way.

Holiday Dairy-Free Blueberry Pancakes

These holiday dairy-free blueberry pancakes are fluffy, light, and packed with bursts of juicy blueberries. Made with oat milk and a simple dairy-free butter substitute, these pancakes are perfect for a holiday breakfast or brunch. A sprinkle of cinnamon adds a touch of warmth, making them a deliciously festive start to the day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups oat milk (or any other dairy-free milk)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons dairy-free butter, melted
• 1 cup fresh or frozen blueberries
• Dairy-free butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.
2. In a separate bowl, combine the oat milk, apple cider vinegar, vanilla extract, and melted dairy-free butter. Stir to combine.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with dairy-free butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
7. Serve the pancakes warm with maple syrup, additional blueberries, or your favorite toppings.

These dairy-free blueberry pancakes are perfect for a cozy holiday breakfast. The oats and cinnamon bring out the seasonal flavors, while the blueberries add natural sweetness and a pop of color. Whether you serve them with syrup, coconut whipped cream, or fresh fruit, these pancakes are sure to become a holiday tradition for those who love dairy-free options.

Dairy-Free Blueberry and Almond Holiday Cake

This dairy-free blueberry and almond cake is a simple yet elegant dessert that’s perfect for the holiday season. Made with almond flour, this cake is naturally moist and has a subtle nutty flavor. The addition of fresh blueberries gives it a juicy, tart contrast, making it an ideal balance of flavors. A dusting of powdered sugar adds a festive touch.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or granulated sugar
• 1/2 cup dairy-free milk (almond, coconut, or oat)
• 1/4 cup dairy-free butter, softened
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 large eggs (or flax eggs)
• 1 1/2 cups fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
3. In a separate bowl, beat together the coconut sugar, dairy-free butter, vanilla extract, and almond extract until light and fluffy.
4. Add the eggs (or flax eggs) and beat well.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk. Mix until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Dust with powdered sugar just before serving, if desired.

This dairy-free blueberry and almond cake is a beautiful, light dessert that adds a touch of sophistication to any holiday table. The moist, nutty cake paired with juicy blueberries creates a delightful combination of flavors, while the powdered sugar gives it a festive, elegant finish. It’s the perfect dessert for anyone looking for a gluten-free or dairy-free option that still feels like a special treat.

Dairy-Free Blueberry Smoothie Bowl

This dairy-free blueberry smoothie bowl is a delicious, healthy, and vibrant way to enjoy blueberries during the holiday season. Blended with frozen blueberries, banana, and coconut milk, the smoothie is creamy and refreshing. Topped with granola, shredded coconut, and a drizzle of almond butter, it makes for a satisfying breakfast or snack that’s as festive as it is nourishing.

Ingredients:

• 1 cup frozen blueberries
• 1/2 frozen banana
• 1/2 cup coconut milk (or any other dairy-free milk)
• 1 tablespoon almond butter
• 1 teaspoon maple syrup (optional)
• Toppings: granola, chia seeds, shredded coconut, fresh blueberries, banana slices

Instructions:

1. In a blender, combine the frozen blueberries, frozen banana, coconut milk, almond butter, and maple syrup (if using). Blend until smooth and creamy, adding more coconut milk if needed to reach the desired consistency.
2. Pour the smoothie mixture into a bowl.
3. Top with your choice of granola, chia seeds, shredded coconut, fresh blueberries, and banana slices.
4. Serve immediately with a spoon and enjoy.

This dairy-free blueberry smoothie bowl is a refreshing and colorful way to enjoy blueberries during the holidays. It’s packed with nutrients and can easily be customized with your favorite toppings for extra texture and flavor. Whether enjoyed as a breakfast or a mid-afternoon snack, this smoothie bowl is a light yet satisfying treat that captures the holiday spirit in a healthy, dairy-free way.

Dairy-Free Blueberry Crumble Bars

These dairy-free blueberry crumble bars are a perfect treat for the holiday season, with a sweet and tart blueberry filling sandwiched between a buttery, oat-based crumble. Made with coconut oil and maple syrup, they are a healthier alternative to traditional crumb bars, but just as indulgent. These bars are easy to make and are a wonderful snack or dessert to share with family and friends during the holidays.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

For the crust and topping:

• 1 1/2 cups rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup coconut sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. For the filling, combine the blueberries, maple syrup, lemon juice, vanilla extract, and cornstarch in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries break down and the filling thickens, about 5-7 minutes. Remove from heat and set aside to cool slightly.
3. For the crust and topping, combine the oats, flour, coconut sugar, salt, and cinnamon in a large bowl. Stir in the melted coconut oil and vanilla extract until the mixture is crumbly.
4. Press half of the oat mixture into the bottom of the prepared baking dish to form the base.
5. Spread the blueberry filling evenly over the crust.
6. Crumble the remaining oat mixture over the blueberry filling to form the topping.
7. Bake for 25-30 minutes, or until the bars are golden brown and the filling is bubbling.
8. Let the bars cool completely in the baking dish before cutting into squares.

These dairy-free blueberry crumble bars are the perfect balance of sweet and tart, with a chewy, crunchy texture that will delight everyone. They are easy to make and can be prepared ahead of time, making them an excellent choice for holiday gatherings. The combination of oats, coconut oil, and blueberries gives them a comforting yet light feel, and they’re sure to be a hit with guests who are looking for a healthier yet indulgent holiday dessert.

Dairy-Free Blueberry Sorbet

This dairy-free blueberry sorbet is a refreshing, fruity treat perfect for the holiday season. Made with just three simple ingredients—blueberries, coconut milk, and maple syrup—this sorbet is naturally sweetened and bursting with fresh flavor. It’s a cool, light dessert that cleanses the palate and can be enjoyed by those with dairy sensitivities or those simply looking for a healthier holiday option.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/2 cup coconut milk
• 2 tablespoons maple syrup (or to taste)
• 1 tablespoon lemon juice

Instructions:

1. In a blender or food processor, combine the blueberries, coconut milk, maple syrup, and lemon juice. Blend until smooth.
2. Taste the mixture and adjust sweetness if necessary by adding more maple syrup.
3. Pour the mixture into a shallow dish or an ice cream maker. If using a shallow dish, place the dish in the freezer and stir the mixture every 30 minutes for 2-3 hours, or until it reaches a sorbet-like consistency.
4. If using an ice cream maker, churn the mixture according to the manufacturer’s instructions until it thickens into a sorbet.
5. Serve immediately as a soft sorbet or freeze for an additional 30 minutes for a firmer texture.
6. Garnish with fresh mint leaves or additional blueberries before serving.

This dairy-free blueberry sorbet is the ideal light dessert for the holiday season. It’s refreshingly fruity and naturally sweet, with the creaminess of coconut milk providing a rich base without any dairy. It’s a simple and elegant way to incorporate fresh blueberries into your holiday menu, and it’s perfect for those looking for a cool treat after a hearty holiday meal. The bright flavors of this sorbet are sure to leave everyone feeling refreshed and satisfied.

Dairy-Free Blueberry Banana Bread

This dairy-free blueberry banana bread is the ultimate cozy, holiday-friendly treat. The sweetness of ripe bananas combined with the burst of fresh blueberries makes for a deliciously moist and flavorful bread. Using dairy-free butter and almond milk, it’s an easy recipe that can be made ahead of time and enjoyed for breakfast, dessert, or as a snack throughout the holiday season.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup dairy-free milk (almond, coconut, or oat milk)
• 1/4 cup dairy-free butter, melted
• 1/2 cup maple syrup or coconut sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, mix together the mashed bananas, dairy-free milk, melted butter, maple syrup (or coconut sugar), and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free blueberry banana bread is the perfect holiday treat, combining the sweetness of bananas with the tartness of blueberries in a moist and flavorful loaf. It’s simple to make and can be enjoyed at any time of the day, whether you’re serving it for breakfast or sharing it as a dessert with friends and family. The comforting flavors and soft texture make it a standout addition to your holiday baking repertoire, and it’s sure to be loved by both dairy-free and non-dairy-free guests alike.

Dairy-Free Blueberry Muffins

These dairy-free blueberry muffins are soft, fluffy, and bursting with juicy blueberries. They are the perfect breakfast treat or snack for the holiday season, offering a light and slightly sweet flavor with a hint of vanilla. Made with almond milk and coconut oil, these muffins are both dairy-free and delicious, providing a comforting option for anyone with dietary restrictions.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple sugar
• 1/4 cup coconut oil, melted
• 1 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1 1/2 cups fresh blueberries (or frozen, if preferred)

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, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, combine the coconut oil, almond milk, vanilla extract, and apple cider vinegar. Stir to combine.
4. Pour the wet ingredients into the dry ingredients and stir until just mixed. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These dairy-free blueberry muffins are the perfect balance of sweetness and flavor, with tender crumb and juicy blueberries in every bite. They’re easy to make and ideal for a busy holiday morning or as a snack throughout the day. The light, fluffy texture and natural sweetness make them a crowd-pleaser that’s both dairy-free and full of festive cheer.

Dairy-Free Blueberry Chia Pudding

This dairy-free blueberry chia pudding is a quick and easy treat that’s both nutritious and indulgent. The chia seeds create a creamy, pudding-like consistency when combined with dairy-free milk, and the blueberries add a fresh, fruity burst. Perfect for a holiday breakfast or a light dessert, this chia pudding is not only dairy-free but also packed with fiber and omega-3s.

Ingredients:

• 1/2 cup chia seeds
• 1 1/2 cups dairy-free milk (coconut, almond, or oat milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• Optional toppings: granola, coconut flakes, extra blueberries

Instructions:

1. In a medium bowl, combine the chia seeds, dairy-free milk, maple syrup, and vanilla extract. Stir well to combine.
2. Let the mixture sit for 5 minutes, then stir again to prevent the chia seeds from clumping together.
3. Cover the bowl and refrigerate the pudding for at least 3 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
4. When ready to serve, stir the pudding to loosen it up and divide it into bowls.
5. Top with fresh blueberries, granola, or coconut flakes as desired.

This dairy-free blueberry chia pudding is a simple and nutritious option for anyone looking for a quick holiday breakfast or a sweet snack. It’s creamy, satisfying, and easy to customize with your favorite toppings. Packed with antioxidants from the blueberries and fiber from the chia seeds, this treat offers a healthy yet indulgent way to celebrate the season.

Dairy-Free Blueberry Cheesecake Bites

These dairy-free blueberry cheesecake bites are a festive, bite-sized treat that combines the richness of cheesecake with the fresh flavor of blueberries. Made with a cashew-based filling and a crunchy almond crust, they are both dairy-free and gluten-free. These little bites are perfect for holiday gatherings or as a sweet snack to enjoy throughout the season.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup shredded coconut
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon vanilla extract

For the filling:

• 1 cup raw cashews, soaked in water for at least 4 hours or overnight
• 1/4 cup dairy-free yogurt (coconut yogurt or almond yogurt)
• 1/4 cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries (or more for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. To make the crust, combine the almond flour, shredded coconut, maple syrup, coconut oil, and vanilla extract in a bowl. Stir until the mixture is well combined.
3. Press the crust mixture evenly into the bottom of silicone mini muffin cups or a mini muffin tin lined with paper liners.
4. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
5. For the filling, drain the soaked cashews and place them in a blender or food processor. Add the dairy-free yogurt, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
6. Spoon the cashew mixture over the cooled crusts, filling each muffin cup about 2/3 full.
7. Top with fresh blueberries, pressing them gently into the filling.
8. Freeze the cheesecake bites for at least 2 hours, or until firm.
9. To serve, remove the cheesecake bites from the silicone molds and enjoy.

These dairy-free blueberry cheesecake bites are a delightful and elegant dessert that captures the richness of cheesecake in a dairy-free, bite-sized format. They’re perfect for holiday gatherings and can be made ahead of time for easy serving. With a crunchy almond crust, creamy cashew filling, and fresh blueberries, they’re sure to impress your guests and offer a sweet, indulgent treat that everyone can enjoy.

Dairy-Free Blueberry Almond Cake

This dairy-free blueberry almond cake is a light, fluffy, and flavorful dessert that combines the sweetness of blueberries with the richness of almond flour. The cake has a nutty flavor and a delicate crumb, making it perfect for any holiday celebration. With a touch of vanilla and the burst of fresh blueberries, this cake is both satisfying and refreshing, and it’s entirely dairy-free, ensuring that everyone can indulge.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup almond milk (or other dairy-free milk)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, coconut sugar (or maple syrup), almond milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.

This dairy-free blueberry almond cake is an elegant and flavorful addition to any holiday table. The almond flour adds a subtle nuttiness that complements the juicy blueberries, and the light, fluffy texture is perfect for a festive dessert. It’s a great option for those who are dairy-free but still want to indulge in a delicious cake, and it’s sure to be a hit with everyone at your holiday gathering.

Dairy-Free Blueberry Oatmeal Cookies

These dairy-free blueberry oatmeal cookies are a wholesome yet indulgent treat, combining the hearty texture of oats with the sweet burst of blueberries. With the addition of coconut oil and maple syrup, these cookies are naturally sweetened and free of dairy, making them a great choice for those with dietary restrictions. These cookies are soft and chewy, with a perfect balance of flavors that will make them a favorite during the holiday season.

Ingredients:

• 1 1/2 cups rolled oats
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips (optional)
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, almond flour, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Gently fold in the blueberries and, if using, the dairy-free chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free blueberry oatmeal cookies are the perfect treat for any holiday occasion. The oats give them a chewy texture, while the blueberries add a pop of flavor and a touch of sweetness. The combination of coconut oil and maple syrup makes them naturally sweet, while still being light and satisfying. These cookies are a great way to enjoy a healthier version of a holiday classic without sacrificing flavor or texture.

Dairy-Free Blueberry Pancakes

These dairy-free blueberry pancakes are a fluffy and delicious breakfast treat that will brighten up your holiday mornings. Packed with fresh blueberries and made with dairy-free milk, they are a perfect option for those with dietary restrictions or anyone who loves a light, fruity breakfast. These pancakes are easy to make and will become a holiday breakfast favorite for family and friends alike.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon coconut sugar or maple syrup
• 1 1/2 cups dairy-free milk (almond, oat, or coconut milk)
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Optional: maple syrup for serving

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, and coconut sugar.
2. In a separate bowl, combine the dairy-free milk, melted coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Gently fold in the blueberries.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve the pancakes warm, with maple syrup or additional fresh blueberries, if desired.

These dairy-free blueberry pancakes are the perfect way to start a holiday morning. Fluffy, fruity, and full of flavor, they are an easy yet impressive breakfast option for family and friends. The blueberries add a burst of freshness to every bite, while the dairy-free milk ensures a light and fluffy texture. These pancakes are sure to become a beloved addition to your holiday breakfast menu.

Note: More recipes are coming soon!