Are you craving a delectable breakfast treat that's both allergy-friendly and irresistibly delicious? Look no further! These dairy-free and egg-free blueberry muffins are about to revolutionize your baking game. Packed with juicy blueberries and made with simple, wholesome ingredients, these muffins prove that dietary restrictions never mean compromising on flavor. Whether you're dealing with food allergies, following a plant-based diet, or simply looking for a healthier breakfast option, these muffins are your perfect solution!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Baking
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, mix the almond milk and vegetable oil until thoroughly combined.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. Be careful not to overmix; some small lumps are okay.
- Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Using a cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your dairy-free and egg-free blueberry muffins!
Tips
- Use fresh or frozen blueberries - both work wonderfully! If using frozen, don't thaw them to prevent color bleeding.
- Be gentle when mixing the batter - overmixing can lead to tough, dense muffins. Stop stirring as soon as the ingredients are just combined.
- For extra flavor, consider adding a teaspoon of vanilla extract or a sprinkle of lemon zest to the batter.
- To prevent blueberries from sinking, toss them in a little flour before folding into the batter.
- Check your muffins a few minutes early - oven temperatures can vary, and you want to avoid overbaking.
- Let the muffins cool slightly before removing from the tin to help them hold their shape.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
