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I am so happy to be working with Silk and their Non-Dairy Yogurt Alternative for their #tastethegoodness campaign this month. Because I like to challenge myself when developing recipes for new-to-me products, since I had already decided that muffins would be fun to make, I figured I’d go ahead and come up with a gluten-free, egg-free, dairy free blueberry muffin.
That way, everyone can enjoy them–folks with egg allergies, folks with gluten sensitivity and folks who are lactose intolerant. These muffins will even please your “regular diet” friends since they’re moist and bursting with blueberry flavor.
Dairy Free Blueberry Muffins
Dairy Free Blueberry MuffinsThe Silk Non-Dairy Yogurt Alternative truly is fruity–the base of the blueberry flavor, is blue-berry-y, plus there are bits of blueberries in the mix. Double blueberry–fine with me! Plus, it’s very smooth and creamy.
It’s made with cultured soy and packs 6 grams of protein per serving. As well, it’s gluten-free, dairy-free, cholesterol-free, non-GMO certified, and did I mention smooth, creamy bright blueberry flavor? Silk is the first yogurt alternative I’ve ever had, and while I really like regular yogurt, it’s hard to say no to the smooth, creamy texture of the dairy-free yogurt alternative.
I also want to mention that Silk has two brand new flavors packaged in large 24 oz tubs. Their vanilla flavor would be perfect as a non-dairy base for a creamy, crunchy, fruity smoothie bowl, and at 9 grams of protein per serving, I’m pretty sure you’ll be satisfied through lunchtime. The other flavor is plain, and I am looking forward to finding it in my area–it’s so new I can’t find it here yet–but it is on my radar, because I have a creamy, intensely-flavored French onion dip in mind for when I find some! And since there are no flavorings or fruit purees that “dilute” the cultured soy in the plain flavor, it packs a serious 11 grams of protein per serving. Impressive.
Just look at that blueberry action up there. Before baking, I like to top my muffins with a few additional whole blueberries because I love the purple color of the juices that soak into the muffin. It gets your mouth ready for intense blueberry flavor. If you don’t like the look, by all means, leave the extra berries off the top and maybe top them with some gluten-free streusel or crumble mixture for a bit of textural contrast. Either way, do give these gluten-free, egg-free, dairy free blueberry muffins a try. I think you’ll really like them. They come together quickly, and you can have hot fresh muffins on the table and ready to serve in about thirty minutes.
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Before we get to the recipe, here are my recommendations for products and equipment that can make your life easier when making these–or any–muffins.
And now, on with the muffins!
Dairy Free Blueberry Muffins
These dairy free blueberry muffins also happen to be both gluten-free and egg-free also. Perfect for serving to a crowd, because you never know who has food allergies or gluten sensitivity. So moist and bursting with blueberry flavor, you won't miss the gluten, eggs or the dairy!
All ounce amounts are measured by weight.
Ingredients
- 8 oz your favorite gluten-free flour blend
- 2 oz granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 oz Silk blueberry Dairy-Free Yogurt Alternative, (2 conatiners)
- 3 oz neutral vegetable oil
- 2 Tablespoons ground flax seed*, (See Note below)
- 6 Tablespoons water
- 1 teaspoon vanilla extract
- 6 oz (generous 1 cup) fresh or frozen blueberries (if using frozen, do not thaw)
For Topping
- 4-6 extra blueberries per muffin
- demerara sugar or other coarse sugar
Instructions
- Set a rack in the middle of your oven and preheat to 425F.
- In a medium bowl, whisk together the flour blend, sugar, baking powder and salt. Set aside.
- In another bowl, whisk together the Silk Non-Dairy Yogurt Alternative, the oil, ground flax seed, water and vanilla extract.
- Pour the wet mixture into the dry mixture, mixing well until combined. The batter will be thick.
- Fold in the fresh or frozen blueberries.
- Portion into a greased or lined standard sized, 12 cavity, muffin tin.
- Press an additional 4-6 blueberries on top of each muffin and sprinkle with a bit of coarse sugar.
- Bake for 15-18 minutes or until they spring back when pressed and there are some golden brown spots on top in between the blueberries.
- Allow to cool to warm and enjoy.
Notes
*To get the finest texture even in pre-ground flax, whir it up really well in a high-speed blender or in a coffee grinder.
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Nutrition Information
Yield 12 Serving Size 1 muffinAmount Per ServingCalories 224 Total Fat 10g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 8g Cholesterol 4mg Sodium 233mg Carbohydrates 32g Fiber 2g Sugar 13g Protein 4g
And there you have it, friends. A muffin for all the people: your dairy free friends, your gluten-free friends, your lactose intolerant friends, your egg-free friends, and your other friends. That’s right, all your people, because everyone will love these gluten-free, egg-free, dairy free blueberry muffins. And do try the Silk Dairy-Free Yogurt Alternative. If you’ve never had a “yogurt alternative,” I think you will be very pleasantly surprised by the smooth, creamy fruitiness of it.
Thanks so much for spending some time with me today. Have a lovely day.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
