Moist Dairy Free Blueberry Muffins Recipe

These dairy free blueberry muffins are soft, moist, and packed with juicy blueberries. Each muffin is finished with a crisp crumb topping that adds just the right amount of sweetness and texture. They are quick to prepare, easy to bake, and wonderful for breakfast, brunch, or an afternoon treat with coffee, tea, or a matcha latte. If you enjoy simple dairy free desserts, you may also like mango sago, mango chia pudding, or an easy dairy free focaccia bake.

If you make these dairy free blueberry muffins, share your results with #twoplaidaprons. Freshly baked muffins are always worth celebrating, especially when they come out tender, golden, and full of berries.

Ingredients for Making Dairy Free Blueberry Muffins

Please scroll down to the recipe card for the exact ingredient quantities.

For the blueberry muffins:

• All-purpose flour and baking powder – These form the base of the muffin batter. The flour gives the muffins structure, while the baking powder helps them rise.
• Eggs – Eggs enrich the batter and help create a tender, satisfying crumb.
• Coconut milk and coconut oil – These replace dairy milk and butter, keeping the blueberry muffins dairy free while still giving them moisture and flavor.
• Sugar – Regular granulated sugar sweetens the batter without making the muffins overly heavy.
• Blueberries – Fresh blueberries are ideal because they bake into sweet, juicy pockets and give the muffins a beautiful purple color. Frozen blueberries can also be used, but they should be rinsed and patted dry before being added to the batter to reduce bleeding.
• Vanilla extract and salt – Vanilla adds warmth, while salt balances the sweetness and makes the overall flavor more rounded.

For the crumble topping:

• All-purpose flour – Flour creates the base of the crumb topping.
• Granulated sugar and brown sugar – Granulated sugar helps the crumble bake up crisp, while brown sugar adds a light caramel-like flavor and a slightly softer texture. If you do not have brown sugar, you can use only granulated sugar.
• Coconut oil – Melted coconut oil replaces butter in the crumble topping and helps the mixture hold together in small and large clusters.
• Salt – A small pinch of salt keeps the topping from tasting flat and balances the sweetness.

How to Make Blueberry Muffins Dairy Free

Please scroll down to the recipe card for the full recipe and detailed instructions.

1. Prepare the crumble topping. In a bowl, combine the flour, granulated sugar, brown sugar, and salt with a fork. Pour in the melted and cooled coconut oil, then mix until the topping looks sandy and crumbly. Set it aside while you prepare the muffin batter.

2. Preheat the oven to 400°F. Line a 12-cup muffin tin with cupcake liners. If you are using a nonstick muffin tin, you can skip the liners and lightly grease the cups with oil instead.

3. Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour and baking powder until evenly combined. Set this bowl aside.

4. Mix the wet ingredients. In a large mixing bowl, add the eggs, sugar, melted coconut oil, coconut milk, vanilla extract, and salt. Whisk until the mixture is smooth, glossy, and well emulsified.

Add the flour mixture to the wet ingredients and stir just until no dry flour remains. Do not overmix the batter, as overmixing can make the muffins dense or tough. Gently fold in about three-quarters of the blueberries, saving the rest for the tops.

5. Assemble the muffins. Divide the batter evenly among the 12 prepared muffin cups. Each cup should be filled about 80% full. Top each muffin with the remaining blueberries and the prepared crumble topping.

Pro tip: Leave some of the crumble topping in larger pieces. The bigger clusters bake into crisp, crunchy bites that contrast beautifully with the soft muffin.

6. Bake. Place the muffin tin in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.

7. Optional – For a deeper golden color, broil the muffins on high for 30 seconds to 1 minute. Watch closely, as the topping can brown quickly.

8. Cool. Remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes. Transfer them to a cooling rack and allow them to cool completely before serving.

Recipe Tips

• Use fresh blueberries for the best color. Frozen blueberries work, but fresh berries usually give the muffins a brighter, more appealing appearance.
• Do not overmix the batter. Mix only until the flour disappears. Overmixing can lead to dry or tough muffins.
• Keep some crumble pieces large. Small crumbs add sweetness, while larger clusters provide a crisp topping and more texture.
• Reserve some blueberries for the top. Adding a few berries on top of each muffin makes them look more bakery-style after baking.
• Cool before storing. Warm muffins release steam, which can make them soggy if they are sealed too soon.

Storage

These dairy free blueberry muffins can be stored at room temperature for up to 3 days, in the refrigerator for up to 7 days, or in the freezer for about 2 to 3 months. For the best texture, let the muffins cool completely before placing them in an airtight container.

If freezing, thaw the muffins in the refrigerator overnight. For a softer crumb and fresher flavor, warm them briefly in the microwave before serving.

FAQ

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