Dairy Free Blueberry Muffins
Light and fluffy vegan blueberry muffins made with simple ingredients for a delicious dairy-free breakfast or snack.
Servings 12 muffins
Ingredients
- 2 cups all-purpose flour or gluten-free flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened almond milk or any non-dairy milk
- ¼ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter will be slightly lumpy.
- Gently fold in the blueberries, being careful not to break them.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Notes
Enjoy the dairy free blueberry muffins as a delicious breakfast or snack! For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.