Healthy Dairy-Free Blueberry Muffins

Dairy-free blueberry muffins are healthy and yummy treats for the whole family. Made with a mix of wheat and oat flours, coconut yogurt, agave nectar, and frozen wild blueberries, these muffins are light, moderately sweet, and come together in under 40 minutes.

We make different easy and quick muffins almost every week. These blueberry sugar-free muffins are one of our favorites. So delicious and fun to make with kids.

Yes, they do not contain white sugar, only some natural agave nectar as a sweetener. If you are using frozen wild blueberries, watch how adding the berries will do magic making the batter blue.

Jump to:

• ⭐Why you will love this dairy-free blueberry muffins recipe
• 🥘Ingredients
• ⏲️How to make dairy-free blueberry muffins
• 🔪Recommended equipment
• 🍭Tips for success
• ♨️How to store
• 🌡️Frozen or fresh blueberries for muffins
• 📋Recipe variations and substitutions
• 🥮Other sweet dairy-free recipes you make like
• 📖 Recipe
• 💬 Comments

⭐Why you will love this dairy-free blueberry muffins recipe

• moist - wild juicy blueberries create super moist muffins with a hint of sourness.
• easy recipe - kids will enjoy helping make these delicious muffins. So easy and does not require much time.
• healthy - oat flour adds some nutrients and fiber; no dairy; agave nectar instead of sugar; and of course, nutritious wild blueberries.
• lunch box friendly - these healthy muffins are perfect for kids' lunch boxes as a healthy sweet treat for school or even during road trips.

🥘Ingredients

• All-purpose flour - I used organic all-purpose flour. You can also use whole wheat flour instead.
• Oat flour (optional) - you can use only wheat flour, or use a part of oat flour for extra nutrient, fiber and texture. Adding plain quick oats will also work well.
• Baking powder and baking soda - these two ingredients will make the muffins rise.
• Salt - a little bit of salt to balance the sweet taste.
• Cinnamon - for extra flavor
• Eggs - you can use cold or room temperature eggs.
• Coconut yogurt - I used plain organic coconut yogurt.
• Olive oil - is great for making muffins, creates a light and fluffy texture while keeping the muffins moist.
• Agave nectar - I used liquid agave nectar instead of white sugar. You can also use maple syrup. Avoid using honey, because it is not recommended to consume after it's been heated.
• Vanilla extract - for some amazing vanilla flavor. You can also use almond extract instead.
• Frozen Blueberries - I used wild frozen blueberries. You can use regular frozen blueberries or fresh blueberries.

See the recipe card for ingredient quantities

⏲️How to make dairy-free blueberry muffins

Dry Ingredients - in a medium bowl whisk together measured wheat and oat flour, baking soda, baking powder, salt, and cinnamon.

Wet Ingredients - in a large bowl, add eggs, yogurt, olive oil, agave nectar, and vanilla extract. Whisk until well combined and one consistency.

Mix Dry and Wet - add flour mixture to the wet mixture. Use a spatula to mix the batter. Do not over-mix.

Fold In Blueberries - carefully, fold in frozen blueberries. The batter will more likely turn purple.

Fill - place the muffin parchment liners into the muffin pan. Otherwise, spray the pan with some cooking spray. Fill each muffin liner with the batter, leaving some space. Do not fill them to the very top.

Bake - bake the muffins for 20-22 minutes at 400°F or until the tops are golden brown and the cake tester (or toothpick) comes out clear. Let the muffins cool down on a wire rack for at least 10 minutes.

🔪Recommended equipment

I used my 6 standard stainless steel muffins pan. As a result, I baked the 12 muffins in two batches. I prefer stainless steel pans and pots because they are the least toxic.

You will also need a few mixing bowls, a measuring cup, muffin liners, and a spatula.

🍭Tips for success

• do not over-mix the muffin batter. Quick mix until well combined is enough.
• sprinkle some dry flour over the frozen blueberries, or use fresh ones if you do not like the batter to be purple.
• use some parchment liner or spray the muffin tin with the cooking spray.
• do not overfill the muffin cups, they rise very well. ¾ full is a perfect amount to fill the cup.
• sprinkle muffin tops with some coconut sugar before baking.

♨️How to store

Counter: store these dairy-free muffins in an airtight container at room temperature for about 2 days.

Refrigerate: you can store them in the fridge for up to 5 days.

Freeze: place the muffins in a Ziploc bag and freeze for up to 2 months.

🌡️Frozen or fresh blueberries for muffins

Both frozen and fresh blueberries work great for making muffins. If you have a pack of fresh blueberries that are about to get bad - use them. Otherwise, I prefer using frozen blueberries. They are cheaper and can be on hand at any time for your baking needs.

Specifically, I love wild blueberries for making my muffins. They are smaller, sweet, and get distributed evenly due to their tiny size.

It's worth mentioning though, that frozen blueberries might turn the batter blue.

📋Recipe variations and substitutions

• Vegan muffins: replace 2 eggs with flax seed egg. Mix 5 Tablespoons of water with 2 Tablespoons of flax seed meal and let it sit for 5 minutes.
• Gluten-free muffins: you can use the same amount of gluten-free flour blend instead of wheat flour. I have not tried it in this recipe, but Bobs Red Mill all-purpose gluten-free flour is one of the best to use for baking.
• Other fruits: instead of blueberries, use diced strawberries, peaches, or even apples.
• Other fruits: instead of blueberries, use diced strawberries, peaches, or even apples.

🥮Other sweet dairy-free recipes you make like

• Blue pancakes recipe (no dye)
• Apple banana carrot muffins
• Beetroot waffles
• Oat flour waffles

📖 Recipe