Dairy Free Blueberry Muffins

These dairy free blueberry muffins are soft, fluffy, and perfectly sweet. No eggs needed! Enjoy them for breakfast or an afternoon snack. These easy vegan blueberry muffins are loaded with plump juicy blueberries! They're perfect for breakfast, brunch, an afternoon snack, or even dessert.

Author: The Urben Life

Meal Type: Breakfast

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 192 kcal per serving

Ingredients

1 cup - unsweetened dairy free milk
1 tsp - apple cider vinegar
2 cups - all purpose flour
¾ cup - granulated sugar
2 teaspoons - baking powder
¼ tsp - baking soda
½ tsp - salt
¼ cup - refined coconut oil
½ tsp - vanilla extract
1 ½ cups - fresh blueberries

Instructions

Preheat oven to 400F and line a muffin pan with liners and spray with oil.
In a measuring cup, whisk together dairy free milk and apple cider vinegar to create a non dairy buttermilk mixture.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Pour in the "buttermilk", oil, and vanilla. Stir until just combined, then gently fold in the blueberries.
Transfer batter into muffin pan, filling each liner about ¾ full. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool then remove from pan.

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