Dairy Free Classic Bakery-Style Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins bake up tall and domed, with golden, craggly tops that crackle under a sprinkle of coarse sugar. A hot oven start gives them that signature bakery lift, then a lower, gentler bake finishes them off with a tender, fluffy crumb inside. Juicy blueberries burst throughout every bite, and a splash of vanilla rounds out the flavor beautifully — though chocolate chips or diced strawberries work just as well if you want to switch things up. The batter comes together quickly with simple pantry staples like flour, sugar, and a touch of neutral oil, and it's deliberately left a little rough and shaggy for the best texture. Fill those muffin cups right to the top for the biggest, most impressive rise. This one's a genuinely solid pick for a dairy free morning treat, and it's easy enough to bake on repeat.

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Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
⅓ cup unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup neutral oil (such as canola oil or vegetable oil)
2 large eggs
¾ 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.
¼ cup sour cream
2 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (or chocolate chips, or diced strawberries)
2 tbsp turbinado sugar or coarse sugar, for topping (optional)

Instructions

1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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