Dairy Free Blueberry Muffins (Vegan, Gluten-Free)

Today I am offering you a great recipe for dairy-free blueberry muffins.I used some Silk Non-Dairy Yogurt Alternative to make these tasty little guys. Since I had already decided the muffins would be dairy-free, 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.

If you don’t have dietary restrictions, you may enjoy my buttermilk muffins or blueberry corn muffins. For ease of browsing, here are all of my muffins and quick breads in one place. Thanks for stopping by!

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.

Ingredients and Substitutions

Here’s what you’ll need to make these blueberry muffins. I will provide substitutions when possible.

• gluten-free flour blend: I only tested with Krusteaz, and gluten-free flour blends vary widely as far as how much liquid they will absorb. For consistent results with this recipe, use Krusteaz
• sugar: plain granulated for sweetness and browning. You don’t need much, especially since the blueberry yogurt is already sweetened
• baking powder: helps the batter to rise so you have nice, light muffins
• salt: brings all the flavors into focus
• dairy-free yogurt: Use Silk as called for, or if you have a favorite non-dairy blueberry yogurt, feel free to substitute that
• vegetable oil: Helps to tenderize the muffins
• ground flax: Ground flax and water function as an egg replacer. For best results, grind the flax very finely in a spice mill or blender and let the flax and water sit for a couple of minutes until the mixture thickens. You can also use a vegan egg replacer such as JUSTeggs
• water:
• vanilla: Rounds out the flavors. Feel free to substitute lemon zest or add a bit in addition to the vanilla
• blueberries: fresh or frozen. If using frozen, no need to thaw.

Variations

Substitute a different flavor of yogurt alternative and the corresponding berries, or mix and match.

Try vegan blueberry yogurt with blackberries or strawberries.

Try dairy-free strawberry yogurt with strawberries, blueberries, or raspberries.

Take vegan cherry yogurt for a spin, use chopped cherries, and flavor the batter with a little almond extract.

How To Mix Gluten-Free Muffin Batter

When making 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.

Topping the Muffins

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.

Questions?

If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

A Note About Measurements

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:

Love These Muffins? Please Rate and Review. It Really Helps!

Thanks so much for spending some time with me today. Enjoy the vegan blueberry muffins, and have a lovely day.