30+ Delicious Saturday Dairy-Free Blueberry Recipes for Everyone

Blueberries are the ultimate weekend ingredient—they’re sweet, juicy, and incredibly versatile.

Whether you’re craving a hearty breakfast, a light lunch, a refreshing snack, or a satisfying dessert, there’s a blueberry recipe to suit your Saturday mood.

And the best part? All the recipes here are dairy-free, making them ideal for anyone with dietary restrictions or those simply looking to enjoy wholesome, plant-based meals.

From pancakes and muffins to smoothies, salads, and even ice cream, these 30+ dairy-free blueberry recipes will inspire you to make the most of your Saturday.

Whether you’re cooking for yourself, your family, or hosting a weekend brunch with friends, these recipes are sure to please every palate.

Let’s dive into this blueberry-packed adventure and make your Saturday extra special!

30+ Delicious Saturday Dairy-Free Blueberry Recipes for Everyone

Saturdays are meant for indulgence, relaxation, and exploring new flavors, and these 30+ dairy-free blueberry recipes provide the perfect opportunity to do just that.

From the rich creaminess of coconut milk in smoothies and ice cream to the sweet bursts of blueberries in pancakes, muffins, and salads, every recipe offers a unique way to enjoy this superfruit.

Whether you’re hosting a cozy brunch, prepping snacks for an outdoor adventure, or simply enjoying a quiet morning at home, these recipes are guaranteed to make your Saturday special.

Best of all, they’re dairy-free, ensuring that everyone at the table can indulge without worry.

So go ahead, grab those blueberries, and start cooking up a delicious weekend!

Blueberry Coconut Smoothie Bowl

This refreshing and vibrant smoothie bowl is the perfect start to your Saturday. Packed with antioxidants from blueberries and creamy coconut milk, it’s a guilt-free treat that fuels your day. It’s an easy, dairy-free breakfast option that feels like a luxurious indulgence.

Ingredients:

• 1 cup frozen blueberries
• 1 frozen banana
• ½ cup canned coconut milk
• 1 tablespoon almond butter
• 1 teaspoon chia seeds
• Fresh blueberries, shredded coconut, granola, and sliced bananas for topping

Instructions:

1. In a blender, combine frozen blueberries, frozen banana, coconut milk, almond butter, and chia seeds. Blend until smooth.
2. Pour the smoothie into a bowl.
3. Top with fresh blueberries, shredded coconut, granola, and banana slices.
4. Serve immediately and enjoy!

This blueberry coconut smoothie bowl is not only a feast for the eyes but also a delicious way to kick off your weekend. The creamy texture and natural sweetness make it a family favorite that can be customized with your favorite toppings.

Dairy-Free Blueberry Pancakes

What’s better than pancakes on a Saturday morning? These dairy-free blueberry pancakes are fluffy, sweet, and bursting with juicy blueberries in every bite. Perfect for a lazy brunch, they’re guaranteed to brighten up your weekend.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 ¼ cups almond milk (or any non-dairy milk)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Coconut oil for greasing the pan

Instructions:

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a small bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan “buttermilk.”
3. Add the vanilla extract to the “buttermilk” and pour into the dry ingredients. Mix until just combined.
4. Gently fold in the blueberries.
5. Heat a non-stick pan over medium heat and grease it with coconut oil.
6. Pour ¼ cup of batter onto the pan and cook until bubbles form. Flip and cook the other side until golden brown.
7. Serve with maple syrup or additional blueberries on top.

These dairy-free blueberry pancakes are an excellent way to savor the flavors of the season. Soft, fluffy, and full of fresh fruit, they’re sure to become a staple in your Saturday morning routine. Pair them with a cup of tea or coffee, and you’ve got yourself a perfect brunch!

Blueberry Chia Pudding Parfait

For a make-ahead breakfast or snack, blueberry chia pudding parfaits are a game-changer. Creamy, nutrient-packed, and dairy-free, these parfaits are not only beautiful but also incredibly satisfying. Perfect for busy Saturdays or as a mid-morning treat!

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• ½ cup fresh blueberries
• ½ cup granola
• Coconut whipped cream (optional)

Instructions:

1. In a jar or bowl, mix chia seeds, almond milk, vanilla extract, and maple syrup. Stir well.
2. Cover and refrigerate overnight or for at least 4 hours, stirring once after 30 minutes.
3. Once set, layer the chia pudding with fresh blueberries and granola in a glass or bowl.
4. Top with coconut whipped cream for an extra touch of indulgence.
5. Serve immediately or keep refrigerated until ready to eat.

This blueberry chia pudding parfait is a versatile recipe that’s as nutritious as it is delicious. Whether enjoyed as a breakfast or snack, the layers of flavor and texture will keep you coming back for more. It’s a healthy indulgence you’ll love!

Dairy-Free Blueberry Oat Muffins

Start your Saturday with warm, freshly baked blueberry oat muffins. These muffins are moist, fluffy, and completely dairy-free, making them a healthier option for breakfast or snack time. Plus, they’re perfect for meal prepping!

Ingredients:

• 1 ½ cups rolled oats
• 1 cup almond flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ cup unsweetened applesauce
• ½ cup almond milk
• ¼ cup maple syrup
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, combine rolled oats, almond flour, baking soda, baking powder, and cinnamon.
3. In a separate bowl, mix applesauce, almond milk, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before serving.

These blueberry oat muffins are the ultimate grab-and-go breakfast for a busy Saturday. Soft, wholesome, and bursting with flavor, they’re a guilt-free way to enjoy baked goods without compromising on taste or nutrition.

Blueberry Coconut Ice Cream

End your Saturday on a sweet note with dairy-free blueberry coconut ice cream. Creamy and rich, this no-churn recipe is perfect for satisfying your dessert cravings without the need for dairy. It’s a delightful way to enjoy summer’s bounty.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup fresh or frozen blueberries
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions:

1. Blend coconut milk, blueberries, maple syrup, vanilla extract, and lemon juice in a blender until smooth.
2. Pour the mixture into a freezer-safe container.
3. Freeze for at least 4 hours, stirring every hour to prevent ice crystals.
4. Let sit at room temperature for 5 minutes before scooping.
5. Serve with fresh blueberries or shredded coconut on top.

This dairy-free blueberry coconut ice cream is a treat you’ll want to make again and again. Creamy, fruity, and perfectly sweet, it’s an indulgence you can feel good about. Share it with friends and family, or enjoy it all to yourself—no judgment here!

Dairy-Free Blueberry Banana Bread

Banana bread gets a fruity upgrade with the addition of juicy blueberries in this dairy-free recipe. This moist and naturally sweet loaf is perfect for Saturday mornings with a hot cup of coffee or tea. Whether as breakfast, a snack, or dessert, it’s bound to bring comfort and joy to your weekend.

Ingredients:

• 3 ripe bananas (mashed)
• ¼ cup melted coconut oil
• ¼ cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (or gluten-free flour for a GF version)
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the mashed bananas, coconut oil, maple syrup, and vanilla extract until well combined.
3. Add the flour, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined.
4. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack.

This dairy-free blueberry banana bread is the perfect blend of natural sweetness and comforting flavors. It’s a great way to use up ripe bananas and enjoy the burst of blueberries in every bite. Slice it up and share it with your family or keep it as a treat throughout the week!

Blueberry Coconut Granola Bars

If you’re looking for a quick, on-the-go Saturday snack, these blueberry coconut granola bars are a must-try! They’re chewy, naturally sweetened, and full of wholesome ingredients, making them the perfect addition to your weekend adventures or meal-prep routine.

Ingredients:

• 2 cups rolled oats
• ½ cup unsweetened shredded coconut
• ½ cup dried blueberries
• ¼ cup almond butter
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large bowl, combine oats, shredded coconut, and dried blueberries.
3. In a small saucepan, heat almond butter, maple syrup, vanilla extract, and salt over low heat until smooth.
4. Pour the wet mixture over the dry ingredients and stir until well combined.
5. Press the mixture firmly into the prepared baking pan.
6. Bake for 15-18 minutes, or until lightly golden.
7. Let cool completely before slicing into bars.

These blueberry coconut granola bars are not only dairy-free but also packed with nutrients to fuel your day. Their chewy texture and sweet, nutty flavor make them a delightful snack for hiking, road trips, or simply enjoying at home.

Dairy-Free Blueberry Lemon Scones

Elevate your Saturday breakfast or tea time with these dairy-free blueberry lemon scones. They’re flaky, slightly tangy from the lemon, and bursting with juicy blueberries. A perfect pairing with a warm beverage, these scones will bring a bit of elegance to your weekend.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• ½ teaspoon salt
• ⅓ cup coconut oil (solid)
• ½ cup almond milk
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, baking powder, sugar, and salt.
3. Cut the solid coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add almond milk and lemon zest, stirring until just combined. Fold in the blueberries.
5. Turn the dough onto a floured surface, pat into a circle, and cut into wedges.
6. Place the wedges on the baking sheet and bake for 15-18 minutes, or until golden.
7. Let cool before serving.

These dairy-free blueberry lemon scones are a delightful way to celebrate a relaxed Saturday. Their buttery texture (without the butter!) and refreshing lemony flavor will leave you feeling pampered and satisfied.

Blueberry Almond Overnight Oats

For an easy and nutritious Saturday breakfast, blueberry almond overnight oats are the way to go. This no-cook recipe comes together in minutes the night before, making your morning stress-free and delicious.

Ingredients:

• ½ cup rolled oats
• 1 tablespoon chia seeds
• 1 cup unsweetened almond milk
• 1 tablespoon almond butter
• 1 teaspoon maple syrup (optional)
• ½ cup fresh blueberries
• Slivered almonds for topping

Instructions:

1. In a jar or bowl, combine rolled oats, chia seeds, almond milk, almond butter, and maple syrup. Stir well.
2. Fold in fresh blueberries.
3. Cover and refrigerate overnight.
4. In the morning, give it a stir and top with slivered almonds and extra blueberries.
5. Serve cold and enjoy!

These blueberry almond overnight oats are a lifesaver for busy Saturdays. With minimal effort, you’ll have a creamy, dairy-free breakfast that’s packed with flavor and nutrients to keep you energized all day.

Dairy-Free Blueberry Crisp

Cap off your Saturday with a warm, comforting dessert like this dairy-free blueberry crisp. Juicy blueberries topped with a crispy, golden oat topping make for the perfect treat to share with family and friends—or savor all by yourself!

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 cup rolled oats
• ½ cup almond flour
• ¼ cup coconut oil (melted)
• ¼ cup maple syrup
• ½ teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, mix blueberries, cornstarch, and lemon juice. Pour into the prepared dish.
3. In a separate bowl, combine oats, almond flour, melted coconut oil, maple syrup, and cinnamon. Mix until crumbly.
4. Sprinkle the topping evenly over the blueberries.
5. Bake for 25-30 minutes, or until the topping is golden and the blueberries are bubbly.
6. Let cool slightly before serving.

This dairy-free blueberry crisp is the ultimate Saturday dessert—simple, delicious, and satisfying. Pair it with a scoop of dairy-free ice cream or enjoy it as is for a sweet, fruity ending to your day.

Dairy-Free Blueberry Bliss Energy Balls

These dairy-free blueberry bliss energy balls are the perfect Saturday snack to keep you energized throughout the day. They’re packed with healthy fats, natural sweetness, and tangy blueberry flavor, making them a quick and portable treat for any time of the day.

Ingredients:

• 1 cup dried blueberries
• 1 cup raw almonds or cashews
• 1 cup shredded unsweetened coconut
• 1 tablespoon chia seeds
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Add dried blueberries, almonds (or cashews), shredded coconut, and chia seeds to a food processor. Pulse until the mixture forms fine crumbs.
2. Add maple syrup and vanilla extract. Blend until the mixture sticks together when pressed.
3. Scoop out tablespoon-sized portions and roll them into balls.
4. Store in an airtight container in the fridge for up to a week.

These blueberry bliss energy balls are the ultimate healthy snack for your busy Saturday. They’re easy to prepare, portable, and filled with wholesome ingredients to keep you going strong throughout your day.

Dairy-Free Blueberry Almond Waffles

Start your weekend with these crispy-on-the-outside, fluffy-on-the-inside blueberry almond waffles. They’re completely dairy-free and perfect for a Saturday brunch that feels fancy yet easy to prepare. Pair them with fresh fruit and maple syrup for a breakfast that feels like a celebration.

Ingredients:

• 1 ½ cups almond flour
• ½ cup oat flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 ¼ cups almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Coconut oil for greasing the waffle iron

Instructions:

1. Preheat your waffle iron and grease it with coconut oil.
2. In a large bowl, combine almond flour, oat flour, baking powder, sugar, and salt.
3. In a small bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
5. Cook the batter in the preheated waffle iron according to the manufacturer’s instructions.
6. Serve with maple syrup and extra blueberries on top.

These blueberry almond waffles are a delightful way to elevate your Saturday breakfast or brunch. Crispy, flavorful, and dairy-free, they’ll have everyone coming back for seconds!

Dairy-Free Blueberry Coconut Popsicles

Cool off on a warm Saturday afternoon with these dairy-free blueberry coconut popsicles. Creamy, fruity, and naturally sweetened, they’re a refreshing treat that’s both simple to make and irresistibly delicious.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 can full-fat coconut milk
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Blend blueberries, coconut milk, maple syrup, and vanilla extract in a blender until smooth.
2. Pour the mixture into popsicle molds and insert sticks.
3. Freeze for at least 4 hours or until fully set.
4. Run the molds under warm water for a few seconds to release the popsicles before serving.

These blueberry coconut popsicles are a fun and healthy way to enjoy the weekend. They’re perfect for kids and adults alike, providing a creamy and fruity burst of flavor in every bite.

Dairy-Free Blueberry Avocado Smoothie

This dairy-free blueberry avocado smoothie is a creamy, nutrient-packed way to kickstart your Saturday. The avocado adds richness, while the blueberries provide sweetness and antioxidants, making it a deliciously healthy choice for breakfast or a mid-morning boost.

Ingredients:

• 1 cup almond milk
• 1 cup frozen blueberries
• ½ avocado
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup (optional)
• ½ teaspoon vanilla extract

Instructions:

1. Add almond milk, blueberries, avocado, chia seeds, maple syrup, and vanilla extract to a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and serve immediately.

This blueberry avocado smoothie is a silky, satisfying drink that’s perfect for a healthy start to your weekend. It’s a quick and easy recipe that provides essential nutrients to fuel your Saturday activities.

Dairy-Free Blueberry & Spinach Salad with Lemon Vinaigrette

For a light and refreshing Saturday lunch, this dairy-free blueberry and spinach salad is an excellent choice. The combination of sweet blueberries, crisp spinach, and tangy lemon vinaigrette creates a harmonious and vibrant dish that’s as healthy as it is delicious.

Ingredients:

• 4 cups fresh baby spinach
• 1 cup fresh blueberries
• ¼ cup sliced almonds
• ¼ cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine spinach, blueberries, sliced almonds, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately as a light lunch or side dish.

This blueberry and spinach salad is a refreshing way to enjoy a dairy-free meal on a sunny Saturday. The flavors are bright and satisfying, making it a great option for a healthy, feel-good lunch that doesn’t skimp on taste.

Note: More recipes are coming soon!