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Are you looking for an easy, delicious, and dairy-free muffin recipe? Look no further! This Dairy-Free Blueberry Muffins is sure to delight your taste buds and satisfy your sweet cravings. Perfect for a quick breakfast or snack on the go, these muffins are made with simple ingredients and come together in just a few minutes. Read on to find out how it’s done!
Dairy-free blueberry muffins are super delicious and easy to make. These muffins contain a lot of blueberries, which makes them sweet and tender. They are made with a muffin recipe, a cannellini bean filling, and vanilla yogurt. Cream cheese is used in the filling recipe, which adds an amazing taste to the muffins. The blueberry muffins are quite refreshing and make an awesome breakfast.
Dairy-Free Blueberry Muffins are a popular treat, everyone loves them, and yet, very few people know exactly how to make them. This Dairy-Free Blueberry Muffins Recipe is the ultimate blueberry muffin recipe. One of the quickest, easiest, and most delicious ways to make muffins, these Blueberry Muffins are perfect for breakfast or brunch. These Blueberry Muffins are a sweet, fudgy treat that you will love.
How to make Dairy-Free Blueberry Muffins
Making dairy-free blueberry muffins is not a complicated recipe. If you choose your ingredients wisely, you can make perfectly delicious and beautiful muffins in a very easy and inexpensive way. This recipe is great for beginner cooks and people who always have too much time on their hands. Let’s give a try to this Dairy-Free Blueberry Muffins Recipe.
Ingredients
- 2 cups self-raising flour
- ½ cup canola oil
- 1 cup almond milk
- ¼ cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup frozen blueberries
Step by Step Instructions to make Dairy-Free Blueberry Muffins
Step 1
Set aside a 12-cup muffin pan with muffin/cupcake liners and preheat the oven to 220°C.
Step 2
Whisk together the egg, oil, vanilla, brown, and white sugar in a large bowl.
Sift in the flour and combine with a spatula. Add in almond milk slowly until the batter just comes together. You don’t have to overmix, a few lumps are fine.
Step 3
Add the frozen blueberries to the mixture and fold 3-4 times. Be careful not to overmix the batter as it may bleed blueberries.
Step 4
Spread mixture evenly into prepared muffin pans and sprinkle with additional white sugar on top. Bake for 5 minutes, then turn the oven down to 180°C to bake for a further 15-20 minutes or until a skewer comes out clean.
Step 5
Serve and Enjoy!
In Closing
We hope you enjoyed this dairy-free blueberry muffins recipe! These delicious treats are not only free of dairy but they’re also loaded with the sweet taste of fresh, juicy blueberries. Adding almond milk makes them a great option for those looking to enjoy a tasty snack without needing to worry about any dietary restrictions. Enjoy your freshly baked batch of homemade blueberry muffins with friends or family – no matter who joins in on the fun, everyone is sure to love these delicious bites!
More Delicious Recipes
Dairy-Free Blueberry Muffins Recipe
Ingredients
- 2 cups self-raising flour
- ½ cup canola oil
- 1 cup almond milk
- ¼ cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup frozen blueberries
Instructions
- Set aside a 12-cup muffin pan with muffin/cupcake liners and preheat the oven to 220°C.
- Whisk together the egg, oil, vanilla, brown, and white sugar in a large bowl.Sift in the flour and combine with a spatula. Add in almond milk slowly until the batter just comes together. You don't have to overmix, a few lumps are fine.
- Add the frozen blueberries to the mixture and fold 3-4 times. Be careful not to overmix the batter as it may bleed blueberries.
- Spread mixture evenly into prepared muffin pans and sprinkle with additional white sugar on top. Bake for 5 minutes, then turn the oven down to 180°C to bake for a further 15-20 minutes or until a skewer comes out clean.
- Serve and Enjoy!