Dairy Free Blueberry Muffins

These dairy free blueberry muffins are tender and moist with sweet and tangy blueberries and topped with crispy crumb toppings. They are as incredibly delicious as they are easy and quick to make, and they're perfect with a mug of morning coffee or matcha latte! Also try our mango sago or mango chia pudding for more super easy and dairy free desserts or this almost no knead focaccia for an easy, dairy free bake.

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• Ingredients for making dairy free blueberry muffins
• How to make blueberry muffins (dairy free)
• Recipe tips
• Storage
• FAQ
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Ingredients for making dairy free blueberry muffins

Please scroll down to the recipe card for the ingredient quantities!

For the blueberry muffins:

• All-purpose flour and baking powder - These two make up the dry ingredients of our blueberry muffin batter.
• Eggs - For enriching the batter and make our blueberry muffins tastier.
• Coconut milk and coconut oil - These two replace dairy milk and butter, making these muffins dairy free but still delicious.
• Sugar - For sweetening the batter. Regular white granulated sugar is perfect.
• Blueberries - We like to use fresh blueberries because they are juicier and give the muffins beautiful pockets of purple. You can use frozen blueberries, however, they tend to turn a blue-ish green after baking. If you are using frozen blueberries, make sure to rinse and pat them dry before adding to the batter to prevent bleeding.
• Vanilla extract and salt - Both add a little extra layer of flavor to the muffins and make them taste more well rounded.

For the crumble topping:

• All-purpose flour - This is the base of the crumble.
• Sugars - We like to use both brown sugar and white granulated sugar to get the best of both world. White sugar makes the crumble crisp and crunchy while the brown sugar gives the crumble extra color, a mild caramelized flavor, and some tender crumbly texture. But if you don't have any brown sugar on hand, you can use all white granulated sugar.
• Coconut oil - Instead of butter, we will be using melted coconut oil for the crumble.
• Salt - Just a little pinch of salt adds a nice contrast.

How to make blueberry muffins (dairy free)

Please scroll down to the recipe card for the full recipe and instructions!

1. Prepare the crumble topping. In a bowl, mix together flour, both sugars, and salt with a fork. Add the melted coconut oil and mix until well combined. It should look like a sandy, crumbly paste. Set aside until needed.

2. Preheat oven to 400°F and line a cupcake tin with cupcake liners. You can skip the liner and just grease the tin with oil if you're using a nonstick cupcake tin.

3. Mix dry ingredients. In a bowl, whisk together the flour and baking powder. Set aside.

4. Mix together the wet ingredients. In a mixing bowl, add the eggs, sugar, coconut oil, coconut milk, vanilla, and salt. Whisk until well combined and emulsified.

Then add the flour mixture and mix until just combined and no more dry flour is visible. DON'T over mix! Finish by gently folding in about ¾ of the blueberries.

5. Assemble. Divide the batter evenly into the 12 cupcake liners and top the batter with the remaining blueberries and crumble topping. Each liner should be filled up about 80% with batter.

Pro tip: Keep some of the crumb toppings in large pieces for some texture contrast.

6. Bake. Place the muffins into the oven and bake for about 18 to 20 minutes or until an inserted toothpick comes out clean or with just a few crumbs.

7. Optional - Broil. For a bit more color on the muffins, broil on high for about 30 seconds to 1 minute.

8. Cool. Remove the muffins form the oven and let them cool for about 5 minutes before taking them out of the cupcake tin. Let the muffins cool completely on a cooling rack. Enjoy!

Recipe tips

• Use fresh blueberries for gorgeous purple color. Although you can use frozen blueberries for your blueberry muffins, fresh blueberries will give the muffins a prettier color.
• Don't over mix the batter! Just like any cakes, quick breads, and even cookies, the number one no-no is overmixing the batter. Over mixing will result in dry tough muffins.
• Keep some of the crumble pieces large to add texture to the muffins. Small tiny crumbles has similar texture to cookie crumbs and larger pieces of crumbles will give add some nice crispy crunch.
• Reserve some of the blueberries for the top of the muffins to get a nicer presentation.

Storage

These dairy free blueberry muffins can be kept at room temperature for up to 3 days, up to 7 days in the fridge, or for about 2 to 3 months in the freezer. Just make sure to keep the blueberry muffins in an airtight container and allow the muffins to cool completely before storing.

If freezing, allow the muffins to thaw in the fridge overnight. We also recommend briefly warming up the muffins in the microwave for best flavor and texture.

FAQ

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