Dairy Free Blueberry Muffins

Name: Dairy Free Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsweetened dairy free milk; 1 teaspoon apple cider vinegar; 2 cups all purpose flour; 3/4 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup melted refined coconut oil; 1/2 teaspoon vanilla extract; 1 1/2 cups fresh blueberries

4 steps

Prep:10minCook:25min

These dairy free blueberry muffins are soft, fluffy, and perfectly sweet. No eggs needed! Enjoy them for breakfast or an afternoon snack.

Updated at: Mon, 09 Dec 2024 04:54:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories188 kcal (9%)

Total Fat5.5 g (8%)

Carbs32.5 g (13%)

Sugars14.4 g (16%)

Protein2.6 g (5%)

Sodium211.5 mg (11%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupunsweetened dairy free milk

1 teaspoonapple cider vinegar

2 cupsall purpose flour

¾ cupgranulated sugar

2 teaspoonsbaking powder

¼ teaspoonbaking soda

½ teaspoonsalt

¼ cupcoconut oil

melted, refined

½ teaspoonvanilla extract

1 ½ cupsfresh blueberries

Instructions

Step 1

Preheat oven to 400F and line a muffin pan with liners and spray with oil.

Step 2

In a measuring cup, whisk together dairy free milk and apple cider vinegar to create a non dairy buttermilk mixture.

Step 3

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Pour in the “buttermilk”, oil, and vanilla. Stir until just combined, then gently fold in the blueberries.

Step 4

Transfer batter into muffin pan, filling each liner about 3/4 full. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool then remove from pan.

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