Blueberry Muffins Dairy Free Recipes

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BLUEBERRY MUFFINS - DAIRY FREE

Make and share this Blueberry Muffins - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11



Blueberry Muffins - Dairy Free image

Steps:

  • Preheat oven to 400, grease muffin cups.
  • Sift flour, sugar, baking powder and salt together into a mixing bowl.
  • Stir in blueberries.
  • Mix egg, oil, vanilla and water together, then stir them into the flour mixture.
  • Stir until well combined.
  • Spoon into muffin cups.
  • Sprinkle top with optional sugar and cinammon (if desired).
  • Bake 13 - 20 minutes.

Nutrition Facts : Calories 214.6, Fat 14.2, SaturatedFat 1.9, Cholesterol 15.5, Sodium 164.1, Carbohydrate 19.6, Fiber 0.7, Sugar 5.2, Protein 2.5

1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup blueberries
1 egg
12 tablespoons vegetable oil
1/2 cup water
1/4 teaspoon vanilla
1 tablespoon sugar (optional)
1/8 teaspoon cinnamon (optional)

BLUEBERRY MUFFINS (GLUTEN, DAIRY AND EGG FREE)

Delicious blueberry muffins free from gluten, dairy and egg. * Tip - If you dust the blueberries with a little GF flour they won't sink to the bottom. * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.

Provided by bearhouse5

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 18



Blueberry Muffins (Gluten, Dairy and Egg Free) image

Steps:

  • Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
  • Beat egg replacer with water until fluffy.
  • Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
  • Add to dry ingredients and mix.
  • Stir in blueberries.
  • Spoon into greased muffin pans.
  • Bake for 30-35 minutes at 180ºC (350ºF).

Nutrition Facts : Calories 229.4, Fat 11, SaturatedFat 1.6, Sodium 272.6, Carbohydrate 31.3, Fiber 1.6, Sugar 14.2, Protein 2.5

2/3 cup brown rice flour
1/3 cup rice flour
1/2 cup potato starch
2 teaspoons baking powder (gluten-free)
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup sugar
1/3 cup almond meal
2 teaspoons vegan egg replacer powder
1/4 cup water
1/2 cup oil
1/4 cup silken tofu
1/2 cup soymilk
1 teaspoon vanilla extract
1 lemon, zest of
2 teaspoons lemon juice
1 cup blueberries (fresh or frozen)

DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS

Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.

Provided by IowaEats

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9



Dairy-Free, Oven-Baked Blueberry Pancake Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
  • Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
  • Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
  • Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g

cooking spray
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup almond milk
1 egg, beaten
2 tablespoons coconut oil, melted
1 ½ cups frozen blueberries, or as needed

DAIRY-FREE WHOLE WHEAT BLUEBERRY MUFFINS

Whole wheat blueberry muffins with agave and coconut sugar as sweeteners; low glycemic and yummy!

Provided by Terri Driver

Categories     Everyday Cooking

Time 40m

Yield 12

Number Of Ingredients 15



Dairy-Free Whole Wheat Blueberry Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffins cups or line with paper liners sprayed with oil.
  • Whisk flour, coconut sugar, wheat bran, flax seeds, baking powder, baking soda, and salt together in a large bowl.
  • Whisk almond milk, olive oil, vegan butter, agave, egg whites, and vanilla extract together in a separate bowl. Stir into the flour mixture until moistened. Add more almond milk if batter is too thick. Gently stir in the blueberries.
  • Spoon batter into the prepared muffin cups, filling them almost to the top.
  • Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 33.6 g, Fat 9 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 244.4 mg, Sugar 7 g

1 serving cooking spray
1 ½ cups whole wheat pastry flour
¾ cup coconut sugar
½ cup wheat bran
1 tablespoon freshly ground flax seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup almond milk, or more as needed
¼ cup olive oil
¼ cup vegan butter, melted
¼ cup agave nectar
3 tablespoons egg whites
2 teaspoons vanilla extract
1 ½ cups frozen blueberries

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