Dairy-Free Healthier Blueberry Muffins

This post was last updated on August 27th, 2020 at 11:04 pm

We all need a go-to dairy-free muffin recipe, and this one is mine! This dairy-free blueberry muffin recipe uses whole wheat flour, no refined sugar, no oil, and plenty of blueberries. It’s a great recipe to make with the kids, and you only need a bowl and spoon to whip the ingredients together. They bake beautifully with or without eggs, which gives you the option to easily make them vegan.

These are a part of my weekly meal prep, and my little guy loves bringing them to school for a snack or as part of his lunch. They’re nut-free, which makes them an easy, school-friendly lunchbox staple. I usually make a double batch and freeze half for when I need something in a pinch.

I also love these muffins as an easy breakfast option for busy mornings. I usually have one with my favorite green smoothie, or alongside my baked spinach mushroom omelette. They’re also a delicious addition to your holiday brunch table, or to have available for overnight guests.

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Dairy-Free Healthier Blueberry Muffins

These no-fail muffins will be your new go-to recipe and family favorite! They're moist, delicious, refined sugar free, and loaded with blueberries. Perfect for breakfast, snacks, school lunchboxes, or post-workout!

Servings 12

Prep Time 10 mins

Cook Time 25 mins

Ingredients

• 1/2 cup 100% pure maple syrup
• 2 tablespoons ground flax mixed with 1/4 cup plus 1 tablespoon water if you can eat eggs, you can use 2 eggs instead
• 1 cup unsweetened apple sauce
• 1/4 cup water
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 3/4 cup whole wheat flour
• 1/3 cups oats plus some to sprinkle on top of muffins
• 1 cup blueberries I used frozen

Instructions

• Preheat your oven to 325°F, and line or grease your muffin tin.
• Mix your dry ingredients in a large bowl.
• Using a fork, mix in your wet ingredients, but don’t overmix.
• Gently fold in your blueberries using a spatula.
• Fill each cup of your muffin tin about halfway. Sprinkle with more oats on top, if you’d like. 
• Bake 20 – 25 minutes, or until tester comes out clean. Cool 5 minutes in tin on wire rack, then remove the muffins from the tin and cool completely on rack. 

Notes

Muffins will keep in a sealed bag or covered cake dish for a few days, depending on the temperature of your kitchen.

Calories: 111kcal

Course: Breakfast

Cuisine: American

Nutrition

Calories: 111kcal | Carbohydrates: 22.5g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 191mg | Potassium: 136mg | Fiber: 3g | Sugar: 5.4g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Did you make this dairy-free blueberry muffin recipe?

Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!