Our gluten-free and dairy-free muffins are a delicious breakfast, snack, and everything in between. They are the perfect way to start the day off right.
My kids absolutely love these muffins and they are perfect for on the go. Muffins are a favorite bakery classic and our version is yummy, easy, and healthy. They are definitely an essential for your next brunch.
Muffins are such a delicious breakfast and these dairy-free muffins are no exception. Just because we want to feed our body good nutrition doesn’t mean we have to sacrifice on flavor. You would never know these muffins are packed full of good nutrition like hemp hearts, and antioxidant rich blueberries because they taste great!
One thing I love about these muffins is that it is an easy recipe. It really is a forgiving recipe, so it is okay if you make a few mistakes.
I find that this recipe makes the best blueberry muffins. And you are looking for more protein, our banana protein muffins are semi-homemade and yummy too (but not as good as these).
Homemade muffins are fun because you can make them with your kids. My kids love to help me put the dough in the muffin tin and especially love to help me taste test them. Including our tasty gluten free blackberry muffins.
Other breakfast recipes that I love are my Oat Flour Pancakes with blueberry simple syrup, Gluten-Free Breakfast Casserole, sourdough muffins and Gluten-Free French Toast Bites. They are all so yummy and family favorites at my house.
One great recipe that I will freeze for busy mornings is my Ebelskiver Recipe since they are so easy to reheat. And if you really love berries, here are ese 30+ blueberry Thanksgiving desserts.
You can also pair these muffins with our Instant Pot bacon or easy air fryer sausage patties. And for all you blueberry fans, try our vegan breakfast burritos.
Top tip: Enjoy with a large glass of orange juice. Trust me. Or go crazy and top them with our dairy free chocolate frosting.
What you need
This recipe may seem overwhelming because of the different types of flours, but don’t worry. All you really have to do is throw all of the ingredients in a bowl and mix it up. They are simple ingredients and it is a simple recipe.
Gluten-free flour
For this recipe, you don’t need individual flours like brown rice flour, sorghum flour, coconut flour, and almond flour. This recipe requires a gluten-free flour blend as the delicious base for your muffins and is absolutely incredible. I like using King Arthur Gluten-Free flour mixture to get the perfect texture for your muffins.
Something that is important to note about the gluten-free flour mixture is that for the best results, you will want to make sure you mix the batter enough so the muffins will rise properly.
I have a whole post about baking with Gluten-Free Flour and Starches that will teach you all about xanthan gum.
Dairy Free Milk
Any dairy free milk with work but I highly recommend coconut milk. The fat content helps the muffin structure to turn out the best it can be. Try to pick one with some fat.
Eggs
I like using eggs at room temperature for the perfect muffin rise. Whether you choose to use brown, white or farm fresh eggs, it will be great.
How to make dairy-free muffins
- Preheat oven to 375°
- In a stand mixer, combine all wet ingredients and mix well
- In a separate bowl, combine dry ingredients
- Slowly add dry ingredients to wet ingredients and mix well
- Fold juicy blueberries into muffin batter
- Fill greased muffin pan cups 2/3 full (you could use paper liners, but I prefer greasing the pan)
- Bake muffins at 375° for 22-24 minutes or until golden brown
Something that will make sure your muffins will rise is to mix the flour mixture well. The more you mix the flour, the lighter and airy the flour is. Another thing you could do is add an acid, like apple cider vinegar. Add 2 teaspoons of an acid and you should be good to go.
Yes! I prefer to use fresh blueberries, but frozen blueberries work as well. A tip is to wash the blueberries before you add them to the mix. Keep rinsing them until the water is a lighter color. Dry them with a paper towel and fold them into the batter. Do not overmix as the juices from the blueberries will stain the batter.
Absolutely. This is my favorite thing to do because it makes breakfast time so much easier on school days. All you have to do is take the muffin out of the freezer, warm it up, and boom, you are ready to go. Before freezing these gluten-free blueberry muffins, you will want to make sure they are at room temperature. Then, place them in an airtight container or freezer bag. They will last in the freezer for about a month.
Allow your muffins to cool to room temperature and place them in an airtight container. They can last up to four days, but I doubt they will last that long because they are delicious.
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Dairy Free Muffins (& Gluten-Free!)
Ingredients
- 4 tablespoons butter or Earth Balance butter sticks
- 2 eggs
- 1 cup dairy free milk
- 1 teaspoon lemon juice
- 1/2 teaspoon gluten-free almond extract vanilla works too
- 2 cups gluten-free flour King Arthur gluten-free flour works best
- 1 cup brown sugar
- 1 tablespoon baking powder
- 1 tablespoon hemp hearts optional but yummy
- 2 cups fresh blueberries optional but delicious
Instructions
- Preheat oven to 375°
- In a stand mixer, combine all wet ingredients and mix well
- In another bowl, combine dry ingredients
- Slowly add dry ingredients to wet ingredients and mix well
- Fold in half of the blueberries
- Fill greased muffin cups 2/3 full and top with more blueberries
- Bake at 375° for 22-24 minutes
Notes
Can you freeze them?
Absolutely. This is my favorite thing to do because it makes breakfast time so much easier on school days. All you have to do is take the muffin out of the freezer, warm it up, and boom, you are ready to go. Before freezing these gluten-free blueberry muffins, you will want to make sure they are at room temperature. Then, place them in an airtight container or freezer bag. They will last in the freezer for about a month.How to store leftovers
Allow your muffins to cool to room temperature and place them in an airtight container. They can last up to four days, but I doubt they will last that long because they are delicious.Nutrition
This post was originally posted March 6, 2017. It has been updated with new information and tips on April 23, 2022. Here is the original photo…
clari says
i love it and i wanted to make it for my friends who are allergic to gluten and dairy.
it was for valentines day.
Jan Tanabe says
I would like to make these but I do hot have a stand mixer. May I mix by hand? Thank you.
Chandice says
Yes absolutely
Christina says
I tried this and I changed some things. I used my own gf flour blend, egg replacer instead of eggs, vegan becel for the butter, and rhubarb for the blueberries, but only one cup. I cut down the sugar to roughly 2/3 cup. I also added an extra Tbsp of hemp hearts, and a bit of powdered ginger. Phew! And it worked! But my muffin cups were very full. If I were to do it again, I might get out another muffin tray just so I could add more rhubarb. They’re still cooling, but the flavour is good.
Chandice says
Thanks Christina, that sounds amazing! I am so glad you loved them.
Lisa says
I love the texture of these muffins. You would never even know they are gluten free.
Chandice says
That’s the goal! Thanks, so glad you loved them 🙂
Gwynn says
This recipe was so easy to make and my family loved them! I’ll be making these muffins many more times!
Chandice says
Thanks Gwynn, that means so much to me!
Erin says
These muffins are the perfect way to start the day off right. They are full of good-for-you ingredients.
Allyssa says
Super delicious and easy to make! Thanks a lot for sharing your amazing recipe! I will use this recipe in our gatherings! Super loved it!
Abi says
I love the extra protein in these muffins! They were a perfect for breakfast the other day because my kids loved them and I loved how they were getting protein.
Chandice says
Thanks, I love it too, especially with the optional hemp hearts. 🙂
Cris says
This looks so good but then I saw butter ???? Butter is dairy ????
Chandice says
You may use a butter substitute as noted in the recipe. 🙂