Dairy Free Blueberry Muffins

Prep Time
15 mins
Cook Time
22 mins


  • 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


  1. Preheat oven to 400°F. Lightly grease muffin tins and line with parchment paper liners or muffin liners.
  2. Whisk together the flour, 1/2 cup sugar, salt, and baking powder in a medium sized bowl. Set aside.
  3. Beat the oat milk, yogurt, eggs, extracts, and lemon zest together in a mixer until the mixture is frothy and has lightened.
  4. 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.
  5. Remove bowl from stand mixer and fold in blueberries with a spatula.
  6. 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.
  7. Bake in oven for 22 minutes or until you insert a toothpick and it comes out clean.
  8. Let cool completely and serve.