Dairy Free Blueberry Muffins
on Jun 27, 2026
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These dairy-free blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite. Naturally sweetened with maple syrup and made without butter, milk, or yogurt, they’re a simple recipe that’s perfect for breakfast, snack time, or lunchboxes.
Blueberry muffins are one of those classic recipes that everyone loves, and these muffins keep things simple with ingredients but still come out soft-textured with all the flavors you’d expect from a traditional blueberry muffin. They’re easy to freeze, great for meal prep, and are an easy snack to have on hand throughout the week.
If you’re looking for more simple muffin recipes to batch-make, be sure to try these chocolate chip walnut banana muffins for a fun classic, these banana carrot muffins for a fun way to incorporate some veggies, or these almond butter muffins for an option packed with protein and healthy fats.
Table of Contents
What You’ll Need
Here is what you’ll need to make these dairy-free blueberry muffins:
- Blueberries: The star ingredient for bursts of berry sweetness in every bite. Fresh or frozen blueberries both work well in this recipe.
- Maple Syrup: Naturally sweetens the muffins without refined sugar.
- Egg: Helps bind everything together and provides structure.
- Applesauce: Adds moisture and helps keep the muffins soft and tender.
- Oil: Adds richness and contributes to the fluffy texture. Use a neutral, mild-tasting oil so that it doesn’t alter the flavor.
- Vanilla Extract: Adds warmth and flavor.
- All-Purpose Flour: Gives the muffins a soft and fluffy texture.
- Baking Powder/Baking Soda: Helps the muffins rise while baking.
- Salt: Enhances the overall flavor of the muffins.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Egg: The egg may be replaced with a flax egg. To make a flax egg, mix together 1 tablespoon ground flaxseed and 3 tablespoons water, and let it sit for 5–10 minutes until gel-like.
- Maple Syrup: Honey works as a substitute for children over 1 year old.
- All-Purpose Flour: A gluten-free 1:1 flour blend works well in this recipe.
- Oil: Any neutral-flavored oil, such as extra light-tasting olive oil, avocado oil, or melted coconut oil, can be substituted.
- Blueberries: You can swap the blueberries with another berry or with add-ins like mini chocolate chips or finely chopped nuts.
Step-by-Step Instructions
STEP 1: Grease a 24-cup mini metal muffin pan. Add the egg, maple syrup, applesauce, oil, and vanilla extract to a bowl and whisk until smooth and combined (Images 1 & 2).
STEP 2: Add the flour, baking powder, baking soda, and salt to the same bowl (Image 3). Stir until just combined, being careful not to overmix the batter (Image 4).
STEP 3: Quickly coat the blueberries (reserving a few to sprinkle on top) in 1 teaspoon of flour (Image 5). Gently fold in the blueberries until evenly distributed throughout the batter (Images 6 & 7).
STEP 4: Spoon 1 tablespoon of batter into each cup of the prepared mini muffin pan (this recipe will fill about 18 mini muffin cups). Top each muffin with the remaining blueberries (Image 8). You can also sprinkle some coarse sugar on top if you’d like for a bakery-style finish.
STEP 5: Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 6 to 8 more minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before removing them from the pan.
Storage Instructions
Once cooled, store the blueberry mini muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave for about 10 to 15 seconds until warmed through.
Tips For Success
- I usually love and prefer silicone muffin pans for mini muffins, but a mini metal muffin pan is the way to go with this recipe. A metal muffin pan will give the best rise, domed tops, and lightly browned edges. Be sure to grease it well so that they remove easily.
- Do not overmix the batter. Stir just until the flour disappears to help keep the muffins light and fluffy.
- For the best rise, let the batter rest for 5 minutes before scooping it into the muffin pan.
- Try to use mini blueberries and not jumbo-sized blueberries so that they don’t overpower the mini muffins. If using frozen blueberries, add them directly from the freezer without thawing to prevent excess moisture.
Recipe FAQs
Yes! To make standard-sized muffins, pour the batter into muffin cups and bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 13 to 16 more minutes, or until a toothpick inserted into the center comes out clean.
Yes! Frozen blueberries work well in this recipe. Add them directly from the freezer and do not thaw them beforehand.
Other Muffin Recipes You’ll Love
Mini Cornbread Muffins
Raspberry Banana Muffins
Mini Funfetti Muffins
Beet Chocolate Muffins
If you tried these Dairy Free Blueberry Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Dairy Free Blueberry Muffins
Equipment
Ingredients
Wet Ingredients
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 egg
- ¼ cup mild-tasting oil, ex: avocado oil, refined coconut oil, extra light-tasting olive oil, etc.
- 1 tsp vanilla extract
Dry Ingredients/Add-Ins
- 1 cup all-purpose flour, plus an extra teaspoon to coat blueberries in
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup blueberries, reserve a few to sprinkle on top
Instructions
- Preheat oven to 425°F (220°C). Grease a 24-cup mini metal muffin pan.
- Add the egg, maple syrup, applesauce, oil, and vanilla extract to a bowl and whisk until smooth and combined.
- Add the flour, baking powder, baking soda, and salt to the same bowl. Stir until just combined, being careful not to overmix the batter.
- Quickly coat the blueberries (reserving a few to sprinkle on top) in 1 teaspoon of flour. Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon 1 tablespoon of batter into each cup of the prepared mini muffin pan (this recipe will fill about 18 mini muffin cups). Top each muffin with the remaining blueberries. You can also sprinkle some coarse sugar on top if you'd like for a bakery-style finish.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 6 to 8 more minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the muffins to cool in the pan for 5 minutes before removing them from the pan.
Notes
- I usually love and prefer silicone muffin pans for mini muffins, but a mini metal muffin pan is the way to go with this recipe. A metal muffin pan will give the best rise, domed tops, and lightly browned edges. Be sure to grease it well so that they remove easily.
- Do not overmix the batter. Stir just until the flour disappears to help keep the muffins light and fluffy.
- For the best rise, let the batter rest for 5 minutes before scooping it into the muffin pan.
- Try to use mini blueberries and not jumbo-sized blueberries so that they don’t overpower the mini muffins. If using frozen blueberries, add them directly from the freezer without thawing to prevent excess moisture.
