Dairy-Free Blueberry Muffins

Hey guys! Happy Friday! I’m pretty sure I say this in every post, but I can’t believe how fast this month has flown by! I finally started going back to the office for work (at the beginning of this month), I’m still doing school online, and Kendall and I have been doing small updates on our rental side. We have someone moving in on July 1st so we’ve been trying to get that done.

Anyway, I just wanted to give a brief update on what we’ve been up to. Besides school, work, and projects, I’ve been experimenting with a few different recipes. The other day, I wanted to use up some fresh blueberries that I had on hand so I decided to make blueberry muffins. While I was searching for a recipe, I didn’t find one that was dairy-free that I wanted to try, so I decided to experiment with a few different ingredients. I made some that I liked so I wanted to share it with you guys!

Here are the ingredients. I got the blueberries from the Farmer’s Market so they were so good!! I definitely recommend supporting and shopping at your local Farmer’s Market if you have one in your town. They always have the best produce (in my opinion).

I always mix my blueberries with a tablespoon of flour before mixing them into the batter. This makes it so the blueberries don’t sink to the bottom of the batter.

I used a cookie scoop to put my batter into the pan and it worked great! If you don’t have a cookie scoop, using a spoon will work great too.

The muffins fresh out of the oven! They were so good. I drizzled a small bit of honey on top and it was quite tasty.

INGREDIENTS:

• 1 ¾ white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• ⅓ cup melted coconut oil
• ½ cup maple syrup or local honey
• 2 eggs
• 1 cup dairy-free yogurt (you could also use Greek yogurt)
• 2 teaspoons vanilla extract
• 1 cup blueberries fresh or frozen (you can add more if you’d like)
• 1 TB coconut sugar
• Turbinado sugar for sprinkling on top (optional)

DIRECTIONS:

1. Preheat the oven to 400 degrees. Grease your muffin pan with olive oil or spray.
2. In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt, cinnamon, and coconut sugar. Mix together with a whisk.
3. In a medium mixing bowl, combine the oil, maple syrup (or honey) and mix together. Add the eggs and beat well, then add the yogurt and vanilla.
4. Pour the wet ingredients into the dry and mix with a wooden spoon.
5. In a small bowl, toss the blueberries with 1 TB of flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter.
6. Divide the batter evenly between the 12 muffin cups. I used an ice cream scoop to transfer the batter into the pan. Sprinkle the tops of the muffins with turbinado sugar or coconut sugar. Bake the muffins for 17-19minutes.
7. Place the muffin tin on a cooling rack. Let cook for 5 minutes before enjoying. If you have leftovers, you can store them in the fridge for up to four days.

Tag me on Instagram if you end up trying this recipe. I love seeing your creations. Have a great weekend! 🙂