Dairy-free Blueberry Muffins with Olive Oil
Dairy-free Blueberry Muffins with Olive Oil recipe. A fluffy and delicious muffin recipe full of blueberries and naturally dairy-free and refined sugar-free thanks to the use of olive oil and coconut sugar.
These Dairy-free Blueberry Muffins with Olive Oil have been made many many times in my house.
They are incredibly fluffy and soft, full of flavor and bursting blueberries, and have the right hint of sweetness.
They are a great muffin to have with a cup of coffee, for breakfast, a snack or even as dessert!
This dairy-free blueberry muffin recipe was inspired by the famous Jordan Marsh Blueberry muffins from Boston.
I made them once and I was hooked.
Since then I have been tweaking them to my liking and the result is this recipe!
I tweaked the recipe here by cutting down on the sugar content, using coconut sugar instead of white sugar, using olive oil instead of butter, and using almond milk instead of regular milk.
Ingredients needed for these Dairy-free Blueberry Muffins with Olive Oil:
- all purpose flour
- baking powder
- light olive oil
- coconut sugar
- vanilla extract
- almond milk
- fresh blueberries
Bluberries– Make sure to use fresh blueberries, not frozen.
Olive oil– I prefer using a light virgin olive oil here so that the flavor is light.
Sugar– I like using coconut sugar because it is less processed and has a lower glycemic index than other sugars. BUT you can use regular sugar at a 1:1 ratio if you prefer for this recipe.
Milk– I used almond milk here, but feel free to use any non-dairy milk here.
How to make these olive oil muffins:
To start, you mix the dry ingredients together. That includes the flour, salt and baking soda.
Then, in another bowl, you mix the olive oil and coconut sugar with a hand-held mixer. You add the eggs and vanilla and mix them together as well.
After that, you mix in 1/2 of the dry ingredients to the wet olive oil sugar mixture and mix. Then you add 1/2 of the almond milk and mix.
You’ll repeat that with the remainder of the flour mixture and the almond milk.
Then, you take 1/2 cup of your blueberries and crush them, and mix them into the muffin batter.
Fold in the remaining blueberries.
Lastly, fill the muffin tins with the batter and bake!
The hardest part of this whole recipe is waiting to eat them until they cool!
Variations or tweaks that can be made to these Dairy-free Blueberry Muffins:
You can tweak these muffins to your liking in many ways!
For starters, you can use a variety of different berries. Or you can even mix a bunch of different berries together. I’ve tried making these muffins with raspberries, strawberries and blackberries. They taste great!
My personal favorite is mixing blueberries, raspberries and blackberries together.
You can add chocolate chips to your muffins too.
I’ve made these muffins with chocolate chips and they are yummy!
I love mixing chocolate AND berries together. It’s SO good.
You can add cinnamon to your muffins, and then sprinkle them with a bit of sugar, so a cinnamon sugar crispy crust forms on the top of your muffins.
AND if you are feeling really brave, try adding cinnamon, chocolate, and berries to your muffins. The flavor explosion is amazing.
Other Dairy-free muffins you may enjoy:
Paleo Chocolate Banana Muffins (Dairy-free, Gluten-free)– These muffins take the best of the banana bread and chocolate cake worlds in a dairy-free, gluten-free form.
Paleo Gluten-Free Apple Crumb Muffins– These apple muffins taste like apple donuts and are delightful!
Dairy-free Blueberry Muffins with Olive Oil
- hand held mixer
- 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 coconut 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 25-30 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.
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