Dairy Free Blueberry Muffins
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.
Servings: 18 mini 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.
Nutrition
Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 75mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
