Dairy Free Blueberry Muffins Recipes

DAIRY-FREE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 F.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• In a small pot, melt the coconut oil over low heat. Remove from heat as soon as it's melted (you want it to be melted, but not hot - if it's hot it will cook the egg before the muffins reach the oven).
• To the flour mixture, add the melted coconut oil, the egg, and the almond milk (being sure that the egg and coconut oil aren't touching before being mixed together - so that the coconut oil cools off from the other ingredients and can't cook the egg). Mix together.
• Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.
• Place muffin tin liners in the muffin tin.
• Add ⅙ of the batter to each muffin liner.
• Top each muffin with about ½ teaspoon of granulated sugar (or to taste).
• Bake for 30 minutes.
• Let rest in the muffin pan for 5 minutes, and then remove to a baking rack to cool completely.

DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
• Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
• Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
• Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

BEST LACTOSE FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray.
• In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk, vanilla extract, and lime juice. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins.
• Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.

BLUEBERRY MUFFINS - DAIRY FREE

Steps:

• Preheat oven to 400, grease muffin cups.
• Sift flour, sugar, baking powder and salt together into a mixing bowl.
• Stir in blueberries.
• Mix egg, oil, vanilla and water together, then stir them into the flour mixture.
• Stir until well combined.
• Spoon into muffin cups.
• Sprinkle top with optional sugar and cinammon (if desired).
• Bake 13 - 20 minutes.

GLUTEN, DAIRY & CANE SUGAR FREE BLUEBERRY MUFFINS

Steps:

• In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
• Preheat your oven to 400 degrees.
• In a large mixing bowl, combine your dry ingredients.
• In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
• Fold in the frozen blueberries.
• Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.