Dairy-Free Blueberry Muffins Recipe
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.
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!