Dairy Free Vanilla Blueberry Mini Muffins

Total time34 min

Prep time15 min

Cook time14 min

Dairy Free Vanilla Blueberry Mini Muffins

These bite-sized muffins are soft, lightly sweet, and studded with juicy fresh blueberries in every bite. Oat flour gives the crumb a tender, slightly nutty base, while maple syrup and vanilla keep the flavor warm and cozy without tasting overly sugary. Melted coconut oil adds richness and helps the tops bake up golden and set, with a toothpick-clean center every time. They come together in one bowl with minimal fuss, making them an easy grab-and-go breakfast or lunchbox treat. Baked in a mini muffin tin, they're perfectly portioned for little hands or quick snacking on busy mornings. This one is a solid pick for a dairy free baking rotation, especially when you want something wholesome that still feels like a treat.

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Ingredients

24 servings

For the batter

1 ½ cups oat flour
Bob's Red Mill Gluten Free Whole Grain Oat Flour - 18 Oz Bobs Red Mill Flour Oat Whole Grain - 20 Oz Quaker Oat Flour Gold Medal Gluten Free Oat Flour Arrowhead Mills™ Organic Oat Flour
See all
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 large eggs
⅓ cup pure maple syrup
⅓ cup milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
3 tbsp coconut oil, melted and cooled
1 ½ tsp pure vanilla extract
¾ cup fresh blueberries

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease all 24 cups of a mini muffin tin with coconut oil or line with mini paper liners.
2
In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt until evenly combined.

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