Dairy Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins bake up with domed, golden tops and that classic sugar-crusted crunch when you sprinkle coarse sugar over the batter before baking. Juicy blueberries are tossed in flour so they stay suspended throughout each muffin instead of sinking to the bottom, giving every bite a burst of fruit. The flaxseed gel does double duty as a binder, keeping the crumb soft and moist without any egginess weighing it down. A touch of vanilla rounds out the batter, while baking soda and baking powder team up for that tall, bakery-worthy rise. They come together in one bowl with minimal fuss — mix, fold, scoop, and bake until a toothpick comes out clean. Let them cool just until warm before diving in, and this is a genuinely solid pick for a dairy free breakfast or snack rotation.

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Ingredients

12 servings

For the flax egg

For the batter

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour

For topping

1 tbsp coarse sugar (optional)

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.

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