This recipe for dairy-free blueberry muffins is quick and easy to make. Delicious and moist these are the best blueberry muffins ever, bursting with plump juicy blueberries these are great as breakfast muffins or just as a snack.
These dairy-free blueberry muffins are quick to make. They are moist and full of flavor with juicy blueberries, ripe bananas, cinnamon, and nutmeg.
👛 Cost To Make
Estimated cost AUD$ = $4.83 or $0.40 a muffin
🌟 About This Recipe
- Made with oil and ripe bananas these muffins are moist and naturally sweet.
- With a quick 10 minute preparation time, these muffins are so easy you can even make these for a weekday breakfast.
- This recipe makes 12 muffins perfect for feeding a crowd or filling the freezer with.
- These muffins a relatively healthy, are low calorie, and low in fat.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Non-dairy milk - use plant milk like unsweetened soy milk, unsweetened almond milk, or unsweetened rice milk because if you use sweetened milk, the muffins can become overly sweet. However, if all you have is sweet milk reduce the sugar slightly.
Oil - use a neutral-flavored oil like vegetable or canola. Oil helps make the muffins moist.
Bananas - you will need about 2 medium ripe bananas for this recipe or one large banana. The bananas will not only give a natural sweetness they will also help to make the muffins moist.
Egg - use a large egg with an average weight of about 60 - 70 grams (2 - 2.5 ounces)
Flour - We prefer to use all-purpose flour (plain flour) because it keeps the muffins light in texture. However, if you like, you can replace the all-purpose flour with whole wheat flour for a slightly healthier version of this recipe.
Baking soda and baking powder - are rising agents and will help make the muffins rise during baking.
Cinnamon and nutmeg powder are added for flavor. But do be careful not to add too much of these because they can become overpowering.
Salt - a little salt brings out and helps balance out the flavors.
Blueberries - you can use either fresh or frozen. If using frozen blueberries don't defrost them add them to the mix while still frozen.
This blueberry banana recipe is quick to make.
Step 1 - Combine the wet ingredients into one bowl and beat well with a fork or whisk.
Step 2 - Mix the dry ingredients in another bowl until evenly distributed.
Step 3 - Pour the wet ingredients into the dry ingredients and mix until it all just combines. It does not matter if the batter is slightly lumpy.
The main thing is not to over mix the batter, because if you do you will end up with firm-textured muffins.
Step 4 - Gently stir in the frozen blueberries.
Step 5 - Evenly distribute the batter between the muffin holes. If you like you can add a few fresh blueberries to the top of each muffin before baking.
Step 6 - Bake until golden brown and cooked, remove from the oven, and allow to stand in the tin for 5 minutes before transferring to a cake rack to cool.
💭 Recipe Tips
Use a neutral-flavored oil like vegetable oil because if you use a strongly flavored oil it can ruin the taste of the muffins.
Use very ripe bananas because bananas are sweeter when they are overripe and they are easy to mash, making it easier to mix into the batter.
Use brown sugar and not white granulated sugar - brown sugar has molasses added to it and will give the muffins added moisture and flavor.
Muffin pan size - Depending on the size of the muffin tin you use, you may or may not get the same quantity of muffins as stated in the recipe. The muffin tin that we used for this recipe has a hole capacity of 100 ml.
If you do use a tin that is larger or smaller you will need to increase or decrease the cooking time accordingly.
Grease the top of the tin, just in case the batter rises and spills over onto the top when baked. This will stop the muffin tops from sticking to the top of the tin.
Filling the muffin cases - You can line the muffin tin with muffin cases, cupcake cases, or just grease and flour the holes.
We like to use an ice-cream scoop to fill the cases. The batter is filled level to the top of the pan.
Don't overbake - The muffins are ready when you can insert a toothpick in the center and it comes out clean. Test the muffins for doneness after about 20 - 25 minutes of baking.
👪 Serving Size
A serving size is one muffin.
🍬 Calories Per Serve
Each muffin is about 213 calories.
🥗 Serving Suggestions
Dairy-free blueberry muffins are great plain and can be used as a healthy snack for yourself or your kids.
These easy dairy-free blueberry banana muffins are also a great gift idea for Mother’s Day or Father’s Day. Or, add them to the dessert or breakfast table at Easter, Christmas, or other special occasions.
These dairy-free blueberry muffins can be stored at room temperature for 2- 3 days. However, if you live in a hot and humid climate, we recommend that you keep them in the fridge, or freeze them.
Yes, you can replace the frozen blueberries with fresh blueberries.
These muffins freeze very well and will keep for 3-4 months in the freezer.
I do hope that you try this recipe for dairy-free blueberry muffins. If you do, please come back and leave a comment below because I would love to know how you went.
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📋 Recipe Card
Dairy Free Blueberry Muffins
- 12 hole muffin tin and liners
- 2 x medium-sized mixing bowls
- Kitchen scales
- Measuring cups and spoons
- Whisk or fork
- 200 ml (⅔ cup plus ¼ cup) dairy free milk
- 75 ml (5 tablespoons) vegetable oil
- 160 grams (5.6 ounces) banana (peeled weight) mashed
- 1 egg large beaten
- 300 grams (10.65 ounces) plain flour / all-purpose flour
- 1 ½ teaspoons (level) baking powder
- 1 teaspoon (level) baking soda
- 100 grams (½ cup, packed) brown sugar
- 1 teaspoon (level) cinnamon powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon salt
- 150 grams (5 ounces) blueberries, frozen – don’t defrost
- Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with muffin cases or paper baking cups.
- Combine all the wet ingredients to a large mixing bowl or jug and mix well.
- Into a large mixing bowl sift the flour, baking powder, and baking soda, then add the sugar, cinnamon, nutmeg, and salt. Mix to combine.
- Stir in the wet ingredients until the flour is just moistened. Don’t over mix, if you do you will end up with tough muffins.
- Fold in the frozen blueberries.
- Divide the batter evenly between the muffin cups.
- Bake 20 - 25 minutes or until golden brown.
- Transfer the muffins to a cake rack and cool slightly.
- Serve warm or at room temperature.