We LOVE blueberry muffins in our house of SIX!  So, needless to say, I have been making muffins for a very long time and often. Everyone loves them and they are much healthier and easier on our budget than buying from the store! Knowing what is IN my food gives me such satisfaction.

This recipe for DAIRY FREE BLUEBERRY MUFFINS is one that you will want to have in your arsenal of go-tos!

What was my inspiration behind this recipe?  Well, my sons have a dairy allergies.  It breaks my heart when they look at an item that may or may not contain dairy with big blue eyes and ask, "Mom, can I eat that?"  They both understand WHY they are not allowed to eat something containing dairy although it still  hurts my heart to tell them no.

One day my son was staring at a big blueberry muffin I had just pulled out of the oven, made with dairy, and asked the question again. I had to tell him no but then something clicked in my mind!  I absolutely can make this recipe dairy free! Why had I not thought of this before?!

I quickly got to work, switched out some ingredients and the outcome  in my humble opinion, is the best blueberry muffin recipe EVER!   Neither hubby or the other kiddos even noticed a difference in flavor! Success!!  What good is a recipe if we don't share it?!  ENJOY! 
From my HOME to yours, 

This recipe makes 9/11 large or 18/22 small muffins

1 1/2 C. Unbleached All Purpose Flour
3/4 C. Pure Cane Sugar
1. C Frozen or fresh blueberries
2 t. Baking Powder
1/2 t. Salt
1/3 C. Organic Coconut Oil - melted
1 Egg - room temperature
1/3 C. Almond Milk
1 t. Pure Vanilla Extra

Optional Topping: 1/2 C. Sugar, 1/3 C. Flour, 1/4 C. Melted Coconut Oil, 1.5 t. Cinnamon   Mix topping ingredients together and set aside. Sprinkle on top of muffins before baking.

Pre-Heat Oven to 400 degrees.

Measure all ingredients.

Melt Coconut Oil until there are no solid particles. In separate container heat milk.  It is important to have warm/room temperature ingredients for this recipe because coconut oil will solidify when cold. An ice cream scoop is great if your batter becomes too firm.

Mix together dry ingredients, add wet ingredients, then fold blueberries into the batter. 

Fill liners 2/3 full (Add optional crumb topping) and bake for 20-25 minutes.  Remove from pan and cool on counter...if they last that long!


If you would like to make the dairy version, replace the coconut oil with butter and use whole milk instead of almond.

This recipe is versatile for most berries.  Feel free to use other berries, or a combination, as you wish!

These muffins freeze very well. Make a double batch and store in freezer bags. Just set out at room temperature to defrost.  If freezing muffins, do not place into plastic bag and freezer until COMPLETELY cooled! Condensation will form and make the muffins soggy.

Buy a large bag of frozen organic blueberries and keep on hand in your freezer. Great multi-purpose item!

Andrea Maranville1 Comment