Today I am offering you a great recipe for dairy free blueberry muffins. They also happen to be vegan blueberry muffins! I used some Silk Non-Dairy Yogurt Alternative to make these tasty little guys.
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, vegan blueberry muffin.
That way, everyone can enjoy them–folks with egg allergies, folks with gluten sensitivity, vegans, and folks who are lactose intolerant. These muffins will even please your “regular diet” friends since they’re moist and bursting with blueberry flavor.
A more decadent muffin is my buttermilk muffin with cherries, chocolate and pecans.
For ease of browsing, here are all of my muffins and quick breads in one place. Thanks for stopping by!
This is a sponsored conversation written by me on behalf of Silk for their #tastethegoodness campaign. The opinions and text are all mine.
Silk Dairy-Free Yogurt Alternative
The 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.
How To Mix Gluten Free Muffin Batter
When using The Muffin Method to make muffins with wheat flour, I always use The Muffin Method to ensure that the muffins are nice and tender.
The main issue with making muffins with regular wheat flour is that if you mix it too long once you get liquid in it, you can easily activate too much gluten. This results in a chewy, bread-like muffin rather than a tender one with a coarse, open crumb.
When mixing this gluten free blueberry muffin batter, I still used the muffin method, but I was not as concerned about mixing the batter once I added the wet ingredients to the dry. There is no gluten to develop, so you can mix the batter until fairly uniform before adding the berries.
I still wouldn’t recommend mixing them like crazy, but you don’t have to be quite as careful.
If you are not gluten free and are just interested in a dairy free blueberry muffin, check out my post on Ritz Carlton Blueberry Muffins and substitute in your favorite non-dairy milk.
For more gluten-free muffin recipes, visit my friend Sandi’s Scone and Muffin category at Fearless Dining. All her recipes, both sweet and savory, are gluten free, and she has a lot of baked goods on her site as well.
Making Dairy Free Blueberry Muffins A Little More Special
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.
Another tip is to sprinkle a bit of turbinado sugar on each muffin before baking. I use Sugar in the Raw for a bit of sparkle and crunch.
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.
And now, on with the muffins!
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NOTE: Most of my recipes are written by weight and not volume, even the liquids. Including this recipe.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend:
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For the Muffin Batter
- 8 oz your favorite gluten-free flour blend (I used Krusteaz)
- 2 oz granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 oz Silk blueberry Dairy-Free Yogurt Alternative, (2 5-ounce containers)
- 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)
- 4-6 extra blueberries per muffin
- turbinado sugar or other coarse sugar
- Set a rack in the middle of your oven and preheat to 425F.
- In a medium bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt. Set aside.
- In another bowl, whisk together the Silk Non-Dairy Yogurt Alternative, oil, ground flax seed, water and vanilla extract. Let this mixture sit for ten minutes so the flax/water mixture can thicken.
- 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 for a few minutes, and enjoy warm.
*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 InformationYield 12 Serving Size 1 muffin
Amount Per Serving Calories 224Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 4mgSodium 233mgCarbohydrates 32gFiber 2gSugar 13gProtein 4g
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