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Best Blueberry Muffins Without Milk

Blueberry muffins no milk

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Ready to try the best blueberry muffins without milk? You’ve come to the right recipe! I’ll show you how to easily make the most delicious no milk blueberry muffins in just 30 minutes and with only a handful of ingredients! 

Blueberry muffins without milk

Just like my yummy cinnamon muffins without milk, I make these blueberry muffins for breakfast all the time so I thought I’d share the recipe.

These muffins are a great way to enjoy a quick and delicious breakfast when you want to switch things up a bit. They’re also great as a quick snack you can have throughout the day. The best part? This recipe makes the fluffiest, easiest muffins bursting with the juiciest blueberries!

Why You’ll Love These Pancakes

  • These are easy muffins that require less than 10 ingredients
  • These can easily be made vegan, or dairy free by just swapping a few of the ingredients for vegan options.
  • These muffins are fun and are a great way to change up your breakfast when you’re bored with the same old thing
  • These blueberry muffins can be made ahead so you can make a large batch and enjoy them throughout the week.
  • They’re ready in 30 minutes!

Keep reading to see how to make these delicious no-milk blueberry muffins. 

Ingredients

  • 1 cup flour
  • ½ cup blueberries
  • ¼ cup sugar
  • 3 tablespoons coconut oil, softened
  • 3 tablespoons sour cream
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

How to make blueberry muffins without milk 

Start by preheating the oven to 350F and lining a 6-hole muffin tin with paper liners. 

Next, combine the flour, sugar, and baking powder in a mixing bowl.

Dry Ingredients for blueberry muffins

Then add the eggs, coconut oil, sour cream, and vanilla and stir well to combine.

Lastly, fold in the fresh blueberries. 

Spoon the blueberry muffin batter into the lined 6-hole muffin tin until each paper liner is ¾ of the way full. Then bake the muffins for 20 minutes.

Spooning muffin batter Into Tin

Once the time is up, cool these fluffy blueberry muffins on a wire rack before serving. 

 blueberry muffins with no milk

Tips 

  • You can make these muffins with fresh or frozen blueberries. However, if you use frozen blueberries do not thaw them.
  • The batter for these blueberry muffins without milk should be thick and should be able to scoop the batter easily. If you find that the batter is too runny, then add some flour, 1 tablespoon at a timer until you get a thick consistency. If you find that the batter is too dry, mix equal parts sour cream and water together, then add to the batter a tablespoon at a time until the batter reaches the right consistency. 
  • I used coconut milk for this recipe, but you can go ahead and use equal parts butter if you prefer. 

Storing blueberry muffins

Store – Let the muffins cool completely, then store them inside the fridge in an airtight container for up to a week.

Freeze – To freeze these easy blueberry muffins, line them up on a baking tray and freeze them for about 2 hours. Once fully frozen, transfer the muffins into a ziplock bag or airtight container. Place the bag or the container into the freezer for up to 2 months. 

Substitutes for milk in blueberry muffins

Milk is used in most blueberry muffin recipes, but if you don’t have it, don’t want to use it or you’ve just gone vegan or dairy free, here are some of the ways I suggest you can substitute milk in blueberry muffins:

Sour cream – For this recipe, sour cream can be used instead of milk. 

Heavy cream – While heavy cream is richer and creamier than milk, it can be substituted for milk in blueberry muffins. If you really want to use some heavy cream in this recipe, 3 tablespoons will work just fine.

Non-dairy milk (Almond milk, Coconut milk, Oat milk, etc) – If you prefer, you can use equal parts nondairy milk instead of cow’s milk for some healthy blueberry muffins without milk. 3 tablespoons of each of these will work for this recipe.

Greek yogurt – Greek yogurt makes baked goods like muffins light and fluffy. Greek yogurt also adds a nice tang, not unlike sour cream. Therefore, you can use equal parts Greek yogurt to replace milk in a muffin recipe like this one. 

Blueberry muffins no milk
Yield: 6 muffins

Easy Blueberry Muffins Without Milk

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These are the easiest blueberry muffins without milk you'll ever make! They're ready in 30 minutes, made with a handful of ingredients and taste so good! You'll want to make these all the time!

Ingredients

  • 1 cup flour
  • ½ cup blueberries
  • ¼ cup sugar
  • 3 tablespoons coconut oil, softened
  • 3 tablespoons sour cream
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Instructions

  1. Start by preheating the oven to 350F and lining a 6-hole muffin tin with paper liners. 
  2. Next, combine the flour, sugar, and baking powder in a mixing bowl. Then add the eggs, coconut oil, sour cream, and vanilla and stir well to combine.
  3. Lastly, fold in the fresh blueberries. 
  4. Spoon the blueberry muffin batter into the lined 6-hole muffin tin until each paper liner is ¾ of the way full. Then bake the muffins for 20 minutes.
  5. Once the time is up, cool these fluffy blueberry muffins on a wire rack before serving. 

Nutrition Information

Yield

6

Serving Size

1 muffin

Amount Per Serving Calories 215Total Fat 9.8gSaturated Fat 6.8gCholesterol 66mgSodium 108mgCarbohydrates 27gSugar 10gProtein 4.5g

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