BAKE ME: Easy Non-Dairy Blueberry Muffins

I don’t know about you, but I am a sucker for a good blueberry muffin. In fact, whenever I walk into a Starbucks, or any cafe for that matter, I cannot stop myself from ordering one. No self control!

Last Sunday, I didn’t feel like getting dressed, leaving the apartment and walking the 8 minutes to Starbucks. Talk about a lazy Sunday! I decided, instead, to make blueberry muffins at home. I figured then I could eat more than one and not feel guilty about it!

I haven’t been buying regular milk for a while now. It always seemed to go bad before I was able to use it. Instead, I have been buying almond milk or coconut milk. It tastes just as delicious, and it has a MUCH longer shelf life. So, for my blueberry muffins, I decided to use almond milk, and they turned out delicious! They were just as moist as if I had used regular milk.

I am hoping to make these muffins again this weekend, maybe with blackberries and strawberries!

Ingredients:

Almond Milk, 1/2 cup

Canola Oil, 1/3 cup

Egg, 1

Vanilla Extract, 2 teaspoons

All Purpose Flour, 1-1/2 cups

White Sugar, 3/4 cup

Sea Salt, 1/2 teaspoon

Baking Powder, 2 teaspoons

Fresh Blueberries, 1/2 cup

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit. Line your 12 muffin tin pan with paper liners or spray each cup with Pam. Leave one of the cups open and fill halfway with water. This will allow the muffins to bake more evenly.
  2. Add all of the wet ingredients, including the canola oil, almond milk, egg and vanilla extra, into a small bowl. Whisk to combine.
  3. Add all of the dry ingredients into a large bowl and mix until combined. Slowly add the wet mixture into the large bowl, mixing while pouring. Once the batter has come together, add the blueberries and fold in.
  4. Divide the batter evenly between the muffin cups. You can sprinkle with a little sugar on top of each.
  5. Bake for 15-18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  6. Once removed from the oven, allow to cool in the pan for 10 minutes. Then remove and transfer to a wire rack until cooled completely.

22 Comments

  1. March 29, 2017 / 12:11 pm

    Definitely trying this! i’m always looking for dairy free sweets that taste great 🙂

  2. March 29, 2017 / 12:16 pm

    I LOVE blueberry muffins – bookmarking this one for sure! Thanks for sharing!

    Stephanie
    theblondestyleblog.com

  3. Nataly
    March 29, 2017 / 12:26 pm

    Blueberry muffins are my favorite! These look so good! Thank you for sharing! xo, Nataly

  4. March 29, 2017 / 12:41 pm

    Blueberry muffins are my FAV! Just bookmarked this for the weekend, thank you 🙂

  5. March 29, 2017 / 1:21 pm

    These look so delicious! I’ll have to make a batch soon!

  6. March 29, 2017 / 1:30 pm

    Cool! I hate milk but I really like almond milk so I definitely want to try this out. Thanks for the recipe!

  7. March 29, 2017 / 2:08 pm

    I love blueberry muffins!! Im gonna try this recipe this weekend!

  8. March 29, 2017 / 3:59 pm

    Blueberry muffins are my absolute favourite. They are actually a bit of a problem. LOL!

  9. March 29, 2017 / 4:38 pm

    So I used to eat blueberry muffins all.the.time! Then I was like, Cheryl, you gotta stop. It’s too much. So I don’t really eat them now, but I would totally try this non dairy option, as I only drink almond milk these days as well.

  10. Neely Moldovan
    March 29, 2017 / 7:07 pm

    such a fan of blueberry muffins! Would love to try these!

  11. March 29, 2017 / 8:19 pm

    I’m going to try these! I realized after Whole 30 that my system doesn’t really like dairy so I’ve been trying to find more recipes without it. And I LOVE baking so it has been a little tough to find said recipes. So happy you shared this one!

    -Morgan
    How 2 Wear It [] http://how2wearit.com

  12. March 30, 2017 / 1:10 am

    Blueberry muffins are my absolute favorite breakfast food, and this recipe is perfect for me because I’m lactose intolerant! Thanks for sharing, I’m saving this one!

  13. March 30, 2017 / 1:31 am

    Yum! I love substituting almond milk. These look delicious!

  14. March 30, 2017 / 8:10 pm

    These look so yummy!!! I am a sucker for a good muffin as well. I love using coconut milk in my smoothies. I have never tried them in muffins before.

  15. Molly
    March 31, 2017 / 1:57 am

    These look SO good! I haven’t mastered the blueberry muffin quite yet, but my husband really loves them. I’ll have to file this recipe away for future use!

    Molly // Miss Molly Moon

  16. Kristina
    March 31, 2017 / 12:01 pm

    These look absolutely delicious!

    xo, Kristina

  17. April 3, 2017 / 1:36 am

    These look delicious! I’m definitely going to have to try these next weekend 🙂

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