Dairy Free Blueberry Muffins
Serves 12
10 mins prep
25 mins cook
35 mins total
My dairy-free blueberry muffins are fluffy, moist, and make the perfect grab-and-go breakfast. Ready in just 35 minutes, they feature almond milk, eggs, sugar, and flour, packed with fresh blueberries. This recipe also adapts easily to vegan and gluten-free diets.
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Preheat the oven to 350 degrees F / 180 C. Line a 12 cup muffin tray with muffin liners, set aside.
Whisk together the flour, baking powder and sugar in a mixing bowl.
In a separate bowl whisk together the eggs, oil, almond milk and vanilla extract.
Pour the wet ingredients into the dry, along with the blueberries.
Gently fold until combined, do not over mix the batter.
Divide the batter between the prepared muffin liners.
Bake muffins for 20-30 minutes or until an inserted skewer comes out clean.
Cool completely on a cooling rack.