Dairy Free Blueberry Muffins
These dairy free blueberry muffins are tender and moist with sweet and tangy blueberries and topped with crispy crumb toppings. They are as incredibly delicious as they are easy and quick to make, and they're perfect with a mug of morning coffee or matcha latte! Also try our mango sago or mango chia pudding for more super easy and dairy free desserts or this almost no knead focaccia for an easy, dairy free bake.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar (light or dark)
- Pinch of salt
- 2 tablespoons coconut oil (melted and cooled)
- 2 cups all-purpose flour (fluff, spoon, and level *see notes)
- 2 teaspoons baking powder
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup coconut oil (melted and cooled)
- ½ cup coconut milk (or your preferred dairy free milk)
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups fresh blueberry (washed and pat dry)
Instructions
- 1
For the crumble topping:In a bowl, mix together flour, both sugars, and salt with a fork. Add the melted coconut oil and mix until well combined. Set aside until needed.
- 2
For the rest of the blueberry muffins:Preheat oven to 400°F and line a cupcake tin with cupcake liners. You can skip the liner and just grease the tin with oil if you're using a nonstick cupcake tin.
- 3
In a bowl, whisk together the flour and baking powder. Set aside.
- 4
In a mixing bowl, add the eggs, sugar, coconut oil, coconut milk, vanilla, and salt. Whisk until well combined and emulsified. Add the flour mixture and mix until just combined and no more dry flour is visible. DO NOT overmix! To finish, add about ¾ of the blueberries and gently fold to incorporate.
- 5
Assemble and bake:Divide the batter evenly into the 12 cupcake liners and top the batter with the crumble topping and remaining blueberries*Keep some of the crumb toppings in large pieces for some texture contrast.*
- 6
Bake the muffins for about 18 to 20 minutes or until an inserted toothpick comes out clean or with just a few crumbs.
- 7
Optional - For a bit more color on the muffins, broil on high for about 30 seconds to 1 minute.
- 8
Remove the muffins form the oven and let them cool for about 5 minutes before taking them out of the muffin tin. Let the muffins cool completely on a cooling rack. Enjoy!