I didn’t intend for these muffins to be dairy-free. Honest. I have whole milk and unsalted butter in my fridge right now. I also had almond-milk based yogurt and light oat milk in the fridge and figured, heck, if anyone were to make a flavorful and chewy-almost-good-for-you-blueberry-muffin, it might as well be me. So, thus these became dairy free blueberry muffins, but I’m certain that when I go to make them non-dairy free in the future, they will be just as good. The measurements are the same so feel free to swap at your convenience!
When I had a physical earlier this year the doctor warned me that I have high cholesterol, something that while runs in my family, still shocked me.
Since then, I’ve been trying to lighten up my dairy consumption as that’s the only item in my diet that I regularly eat (read all the Tillamook recipes that I create) that would be contributing to my high cholesterol outside of my genes.
So now when I can, I try to swap out dairy for non-dairy.
And yes, while it kills me to not eat dairy, these dairy-free blueberry muffins shone on their own without the stuff!
So maybe baking with non-dairy won’t be so bad after all- for a short time period that is. Summer is coming up and I have a lot of ice cream related creamy content that I need to consume- er produce.
The one thing you have to be careful with muffins is to not overbeat the dough. If you overbeat the dough, you’ll risk ending up with chewy, rubbery muffins.
And if you follow this dairy free blueberry muffin recipe and then overbeat the dough, you’ll blame the non-dairy for the mishap and we don’t want to do that!
P.S. since it’s about to be blueberry season, I highly recommend grabbing the biggest, fattest, juiciest berries in the market to whip up this recipe with.
- 2 cups All Purpose flour I used King Arthur Unbleached All Purpose
- 1/2 + 1/8 cup granulated sugar divided
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup light oat milk or any non dairy milk or regular milk
- 1/4 cup almond milk yogurt or regular yogurt or vegetable oil or butter
- 2 large eggs
- 1 tsp vanilla extract I used Nielsen Massey Bourbon Vanilla
- 1/4 tsp almond extract I used Nielsen Massey Brand
- 1/4 tsp butter extract (optional but highly recommended if going dairy free)
- 1 lemon zested
- 2 cups giant blueberries
Preheat oven to 400°F. Lightly grease muffin tins and line with parchment paper liners or muffin liners.
Whisk together the flour, 1/2 cup sugar, salt, and baking powder in a medium sized bowl. Set aside.
Beat the oat milk, yogurt, eggs, extracts, and lemon zest together in a mixer until the mixture is frothy and has lightened.
Gently pour in the dry mixture to the wet mixture and whisk together briefly and until just incorporated. You don't want to over mix.
Remove bowl from stand mixer and fold in blueberries with a spatula.
Divide the mixture equally into the muffin tins, filling about 3/4 of the way to the top. Sprinkle on remaining sugar on top of muffins.
Bake in oven for 22 minutes or until you insert a toothpick and it comes out clean.
Let cool completely and serve.