Disclosure: This post may contain affiliate links. Please read my privacy policy.
A fluffy and delicious homemade muffin recipe full of fresh blueberries and made dairy-free by using olive oil.
I have made these fresh blueberry muffins with olive oil so many times. They are a great muffin to have with a cup of coffee, for breakfast, a snack or even as dessert! They are incredibly fluffy and soft, full of bursting blueberries, and have the right hint of sweetness.
If you like baking with olive oil, try my Olive Oil Chocolate Chip Cookies or my Pumpkin Olive Oil Cake.
Table of Contents
What makes this recipe great
- These muffins are naturally dairy-free thanks to the olive oil in this recipe.
- This recipe can easily be halved to make a small batch of just 6 muffins.
- This recipe was inspired by the famous Jordan Marsh Blueberry muffins from Boston. I tweaked it by lowering the sugar content and making it dairy-free.
Recipe ingredients
- All purpose flour– an unbleached all purpose flour works great here.
- Baking powder– this makes the muffins rise.
- Olive oil– use a good quality extra virgin olive oil
- Sugar– I like using coconut sugar because it has a lower glycemic index than other sugars. You can use regular sugar at a 1:1 ratio if you prefer for this recipe.
- Eggs– this binds the muffins together.
- Vanilla extract– you can use one both with or without alcohol in it.
- Almond milk– I used almond milk here, but feel free to use any non-dairy milk here.
- Blueberries– make sure to use fresh blueberries, not frozen.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of olive oil, you can use canola oil, or avocado oil.
- Instead of almond milk, you can use any non-dairy milk of choice.
Step by step instructions
Step 1: Mix the flour, salt, and baking powder together.
Step 2: In another bowl, mix the olive oil and coconut sugar with a hand-held mixer. Then add the eggs and vanilla and mix them together as well.
Step 3: Mix the flour and almond milk into the batter.
Step 4: Mash some of your blueberries in a bowl.
Step 5: Mix the mashed blueberries into the batter, and then fold in the rest of the blueberries.
Step 6: Divide the batter into the greased or lined muffin tins.
Step 7: Bake.
Step 8: Let the muffins cool then enjoy.
Expert tips
- You can half this recipe to make 6 muffins instead of 12.
- Make sure to save a few blueberries to add to the top of each muffin before baking.
- You can tweak these muffins by using different berries, such as raspberries, strawberries or blackberries.
- You can add chocolate chips to these muffins.
- You can sprinkle the tops of these muffins with a bit of sufar to have a crispy topping.
Other dairy-free muffins you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Dairy-free Blueberry Muffins (made with Olive Oil)
Equipment
- hand held mixer
Ingredients
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup light olive oil
- 1 cup coconut sugar or white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375 degrees F.
- Mix the flour, salt and baking powder together in a medium bowl. Set aside.
- In a large bowl, beat the olive oil and sugar together with a hand-held mixer. Add the eggs and vanilla to the bowl and beat.
- Add 1/2 of the flour mixture to the olive oil sugar mixture and beat with mixer until combined. Then add 1/2 of your almond milk and mix. Repeat with the remainder of the flour and almond milk and mix.
- Put 1/2 cup of your blueberries into a small bowl and crush them. Mix the crushed blueberries into the batter. Fold in the remaining 1 cup of blueberries into the batter.
- Line a 12 cup muffin tin with liners OR grease with olive oil spray. Fill tins with an even amount of the batter.
- Bake for 22-28 minutes, until golden and a toothpick comes out clean.
- Let the muffins cool for 5 minutes, then remove them from the tins and cool them on wire racks for 15-30 minutes.
- Store uncovered.
Notes
- You can half this recipe to make 6 muffins instead of 12.
- Make sure to save a few blueberries to add to the top of each muffin before baking.
- You can tweak these muffins by using different berries, such as raspberries, strawberries or blackberries.
- You can add chocolate chips to these muffins.
- You can sprinkle the tops of these muffins with a bit of sufar to have a crispy topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These came out perfect! I used whole wheat pastry flour, avocado & coconut oil, mixed coconut sugar with organic cane sugar ’cause I was craving something more on the sweet side, and at the last minute I stirred in the zest an orange. So far I’ve only eaten 2 but if they had chocolate in them I would of had a hard time not eating at least 4. Thank you for another great recipe.
Love the idea of adding orange zest. YUM.