Dairy Free Blueberry Muffins
These homemade dairy-free blueberry muffins are a delicious, easy, and quick snack. They're also nut-free, can be made gluten-free, and are easy to customize.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon diamond crystal kosher salt reduce by half if using something else
- ⅔ cup brown sugar
- 2 large eggs room temperature
- ½ cup refined coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup dairy free milk of choice gently warmed
- 1 ¼ cups fresh or frozen blueberries
- turbinado sugar optional
Instructions
- Preheat the oven to 350ºF. Grease a 12-cup muffin tin with oil or liners and set it aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, beat together the sugar, eggs, coconut oil, and vanilla. Add in the milk and mix again to combine.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, making sure not to over-mix the batter. Gently fold in the blueberries with a silicone spatula. The batter will be thick.
- Divide the muffin batter evenly between the greased muffin wells. Sprinkle the muffin tops with turbinado sugar if using.
- Bake at 350 for 18-22 minutes or until an inserted toothpick comes out clean. Let cool completely on a wire rack.