Dairy Free Blueberry Muffins
Serves 1210 mins prep25 mins cook
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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What you need
Instructions
0 Preheat the oven to 350 degrees F / 180 C. Line a 12 cup muffin tray with muffin liners, set aside. 1 Whisk together the flour, baking powder and sugar in a mixing bowl. 2 In a separate bowl whisk together the eggs, oil, almond milk and vanilla extract. 3 Pour the wet ingredients into the dry, along with the blueberries. 4 Gently fold until combined, do not over mix the batter. 5 Divide the batter between the prepared muffin liners. 6 Bake muffins for 20-30 minutes or until an inserted skewer comes out clean. 7 Cool completely on a cooling rack.View original recipe