Dairy-Free Healthier Blueberry Muffins

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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


  • 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


  • 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. 


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


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
Tried this recipe?Mention @milkfreemom or tag #milkfreemom!

Dairy Free Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffin Pinterest

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