Tender, moist crumbs, juicy, tangy blueberries, mellow sweetness, and crispy crumb toppings are everything you'd find in these dairy free blueberry muffins. Not only are they delicious, they are also incredibly easy and quick to make. You can literally have them for breakfast in 25 minutes or less!
Y'all already know how much of a sucker I am for breakfast/ brunch food..especially if they're sweet, lol. I mean there's no better way to start off the morning than eating sweet things for breakfast and no one can judge you for it. And these muffins are exactly what I want. Sweet, moist, tender, and healthy-ish?😅 Oh, come on! They're filled with blueberries. Of course, they're healthy!😝
Any who, if you are looking for other sweets you can devour for brunch and breakfast, you may like these:
Now, let's dive into some FAQs and tips on making these Dairy Free Blueberry Muffins!
Are there other oil alternatives?
Absolutely! You are welcomed to substitute coconut oil for other neutral-ish oils like vegetable , grapeseed oil, or even avocado oil. However, I would avoid oils like olive oil and sesame oil because they are strong in flavor...unless that's what you want.
Can I use frozen blueberries for my blueberry muffins?
Personally, I prefer fresh blueberries because they taste fresh and juicy and stay a nice deep purple when baked. But if you only have frozen ones, they are perfectly fine to use as well.
If you are using frozen blueberries, make sure to rinse them under cold water a few times until no more color leeches from the blueberries then let them dry on paper towels. Doing so will prevent the blueberries from turning your muffins into an appealing greenish blue.
Can I make my muffins sweeter?
Yes! This muffin recipe contains less sugar than normal because I'm not a big fan of super sweet muffins like those from the grocery stores. And because these muffins are less sweet, I can eat tons of them. Isn't that the purpose of baking? But if you prefer them sweeter, I don't judge! You can add up to another ¼ cup of sugar.
How full should I fill each cupcake liner?
I love it when batters are thick enough to be scooped. 🥰
Because muffins are a bit denser than cupcakes, they won't rise as much. So don't be afraid to pack a little more batter into each liner. The recipe should make you exactly 12 cupcake size muffins, so divide the batter evenly! For my muffins, I filled them almost to the rim of the liners. And even if some batter spill out during baking, it is A-okay. They are called muffins, so I'm sure they'll taste and look great with some muffin tops. 😉
Is it okay to add more blueberries to the muffin batter?
I like to add a few fresh blueberries to the tops of each muffin so that each bite are guaranteed a blueberry.
Technically, yes. You can add as much blueberries to the batter as you like. If you are using fresh blueberries, you don't have to worry about much. However, if you are using frozen ones, you may want to hold back on the amount used because they tend to carry a lot of moisture from being frozen. But then you have to think, "Did I just make blueberries with some muffins or muffins with blueberries?" 😜
Then you can top the muffins off with some crumb toppings for additional texture and sweetness. It is amazing!
Can I substitute other fruits for blueberries?
I don't see why not. You should be able to substitute other fruits that are similar in moisture content to blueberries easily. If you want to use dried fruits, I suggest rehydrating them a little before adding to the batter to prevent your muffins from tasting dry.
They were right out of the oven, and we were ready to gobble them up!
What kind of flour should I use to make these Dairy Free Blueberry Muffins?
I highly recommend either all-purpose (A/P) or pastry flour. Both of these flour have a lower gluten content than bread flour and higher gluten content than cake flour. Too much gluten will make tough muffins and too little gluten will make crumblier, cake-like muffins. So stick to all-purpose or pastry.
Bake with love,
If you made this recipe or any recipe from our blog, please tag us on Instagram @twoplaidparons! We would love to see your creations! It absolutely makes our day! 🥰
Dairy Free Blueberry Muffins with Crumb Toppings
For the crumb topping:
For the crumb topping:
- With a fork, mix together flour, both sugars, and salt. Add the melted coconut oil and crumble the mixture with the fork until everything is mixed thoroughly. Set aside.
For the muffins:
- Preheat oven to 400°F and line a cupcake/ muffin tin with cupcake liners.
- Whisk together flour and baking powder and set aside.
- In another bowl, combine the eggs, sugar, coconut oil and milk, vanilla, and salt. Whisk until emulsified. Fold in the flour mixture and 1¾ cups of blueberries until everything is just moistened and no more dry flour is visible.
- Divide the batter evenly into the 12 cupcake liners. Top the batter with the remaining blueberries and crumb toppings.*Keep some of the crumb toppings in large pieces for a contrast of texture.*
- Bake the muffins for about 14-16 minutes or until an inserted toothpick comes out with just a few crumbs. *If you want a touch more color on your muffins, broil the muffins at 500°F for about 30 seconds to 1 minute.*
- Let the muffins cool for about 5 minutes then remove them from the pan to cool completely on a wire cooling rack.