Dairy-Free Blueberry Muffins: Moist and Fruity Goodness

These dairy-free blueberry muffins are soft, moist, and loaded with fresh blueberries. They’re simple to make, irresistibly delicious, and a perfect addition to your breakfast table or afternoon tea!

• Total Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 12 muffins

Ingredients

1. 2 cups all-purpose flour (or gluten-free flour blend)
2. 2 tsp baking powder
3. 1/2 tsp baking soda
4. 1/4 tsp salt
5. 2/3 cup coconut sugar (or your preferred sweetener)
6. 1/3 cup coconut oil (melted)
7. 2 large eggs (or flax eggs for vegan)
8. 1 tsp vanilla extract
9. 1/2 cup unsweetened almond milk (or other plant-based milk)
10. 1 1/4 cups fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

Step-by-Step Instructions

1. Preheat Oven:
   Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and coconut sugar.
3. Mix Wet Ingredients:
   In a separate bowl, whisk together melted coconut oil, eggs, vanilla extract, and almond milk until smooth.
4. Combine:
   Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
5. Add Blueberries:
   Gently fold the blueberries into the batter, ensuring they are evenly distributed.
6. Fill and Bake:
   Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Nutritional Information (per muffin)

• Calories: 180
• Protein: 3 g
• Fat: 8 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Sugar: 10 g

Vitamins and Benefits

Contains:

• Antioxidants (blueberries): Help fight inflammation and promote overall health.
• Healthy fats (coconut oil): Provide sustained energy.

Benefits:
These muffins are dairy-free, naturally sweetened, and full of fruity goodness, making them a healthier option for your sweet cravings.

Blueberries are often called a “superfood” because they’re low in calories but high in nutrients and antioxidants!

Storage Tips

• Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

FAQ

Can I make these muffins gluten-free?
“Yes, substitute all-purpose flour with a gluten-free flour blend.”

Can I use frozen blueberries?
“Absolutely! Just toss them in a bit of flour to prevent them from sinking in the batter.”

What can I substitute for coconut oil?
“Use vegetable oil or melted vegan butter as an alternative.”