Dairy-Free Blueberry Muffins

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. 

Ingredient Swaps:

  • 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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Servings 12
Calories 186 kcal


  • 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.


Nutrition per portion: 186 kcal, 6.1g fat
Allergens: Gluten
Age suitability: 12 months+
Keyword dairy-free blueberry muffins

With thanks to Abbie Jones for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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