These dairy-free blueberry muffins are a healthier version of the classic blueberry muffin and make the perfect sweet snack.
They’re made with a mix of white and wholemeal flour to increase the fibre content, and are bursting with fresh, juicy blueberries, with a hint of cinnamon.
These muffins are also free from eggs by using mashed banana as a binder, which also works as a sweetener to lower the amount of sugar needed in this recipe.
- You could swap the blueberries for any other berries (e.g. raspberries, blackberries), both fresh or frozen fruit will work in this recipe.
- Soya milk has been used to replace dairy, but feel free to use any plant-based milk alternative of your choice.
How to Store Muffins
- Make sure the muffins are completely cool before storing them otherwise you will risk having soggy muffins because of condensation.
- You can store them at room temperature in an airtight container for up to 2 days.
- I don’t recommend refrigerating these muffins as it changes the texture.
- You can freeze them in an airtight container for up to 3 months. Alternatively, you can wrap the muffins individually in foil or clingfilm and place them in freezer bags/containers before freezing them. Allow them to defrost completely before serving.
Dairy-Free Blueberry Muffins
- 2 bananas approx. 190g, mashed
- 1 tsp vanilla extract
- 75 g light brown sugar
- 120 ml soya milk
- 80 ml rapeseed oil
- 140 g self-raising flour
- 140 g wholemeal self-raising flour
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 150 g blueberries fresh or frozen
- Preheat the oven to 170°C / gas mark 3 – and line a 12-hole muffin tray with paper cases.
- In a large mixing bowl, combine the mashed bananas, sugar, and vanilla – then add the milk and oil.
- In a separate bowl, mix together the dry ingredients (flour, cinnamon, bicarbonate of soda).
- Add the wet ingredients to the dry ingredients and mix until just combined – then fold in the blueberries.
- Divide the mixture evenly between the muffin cases (around 2/3 full).
- Then place the muffins in the oven and bake for 18-20 mins, or until a skewer inserted into the centre of a muffin comes out clean.
- Remove muffins from the oven and allow to cool for around 20-30 minutes before removing them from the muffin tray and transferring them to a cooling rack.
- These muffins are best served warm.
With thanks to Abbie Jones for her help in designing this recipe.