Dairy Free Blueberry Muffins are a healthy fiber-rich snack, filled with almond flour, oat flour, almond butter, and no added sugars! These gluten free dairy free blueberry muffins will be your go-to healthy snack.
If you’re looking for a dairy free blueberry muffins recipe, you’ll love what I have for you today!
I do not follow a gluten free diet, but for some reason, I always have gluten free flours on hand that I like to experiment with. Much of this is probably thanks to the PR brands sending me goodies.
That being said, I’ve already experimented with what I think is a winning moist gluten free muffins recipe with my gluten free strawberry muffins. So these gluten free dairy free blueberry muffins were adapted from that recipe.
Both are light and fluffy, and it doesn’t result in an overly dense product.
For those with a true dairy allergy or intolerance (or who follow a vegan lifestyle), I feel you. You want to be able to enjoy many of the same foods and fortunately with all of the products available today, I feel like that’s pretty easy to do.
And hopefully, with these gluten free banana blueberry muffins, you won’t skip a beat.
Dairy Free Blueberry Muffins Ingredients
Here’s a list of what you need to make these gluten free blueberry muffins with almond flour.
- Silicone muffin cups
- Almond flour – a great gluten free baking flour, with healthy fat, protein and fiber!
- Oat flour – easy to make your own or buy it
- Eggs – Eggs help with binding things together. I assume a flax egg would work fine if you need these to be vegan gluten free muffins, but note, I did not test these.
- Apple cider vinegar –ACV reacts with baking soda to help the muffins rise – a cool chemistry reaction!
- Almond butter
- Almond milk – if you don’t need dairy milk free muffins, you can use any kind of milk.
- Blueberries – fresh or frozen both work great!
- Vanilla extract
- Baking soda
- Sea salt
These almond flour banana blueberry muffins are soft and moist, topped with a crispy gluten free streusel that makes them hard to put down.
The bananas help to add natural sweetness and keep these moist gluten free muffins free of added sugar!
My recipe for vegan matcha muffins also uses bananas for sweetness and flax eggs.
How to Make Banana Almond Butter Muffins
You just need two bowls and a mixing spoon and you’re good to start making these healthy gluten free dairy free blueberry muffins with banana and almond butter.
Set your oven to 350 and whisk your dry ingredients and wet ingredients in separate bowls. Then, mix both bowls together, gently adding in your blueberries last.
You’ll also want a smaller bowl to mix your gluten free streusel topping. Add your streusel topping before tossing the muffins in the oven.
Bake for 20-23 minutes, or until a toothpick comes out clean.
Gluten Free Streusel Topping
We omitted butter to keep these as gluten and dairy free muffins. If you don’t need them to be dairy free, butter would work and taste great, and still be a gluten free streusel topping.
How To Store Gluten Free Banana Blueberry Muffins
I think you’ll agree that this is your new favorite gluten free banana blueberry muffins recipe.
I love to serve these muffins with yogurt (dairy or non-dairy), or slather with more nut butter to provide a satisfying snack. Both Camryn and Hannah will eat them any which way, since blueberries are an all time favorite.
Here are more healthy muffins for kids ideas, too.
In terms of how to store blueberry muffins, you’ve probably experienced muffins becoming soggy after a few days on the counter or in a storage container. This is because the moisture essentially gets trapped in the wrapping or container, making the muffins soggy.
One way to reduce this sogginess in these easy gluten free blueberry muffins is to line your ziplock bag or Tupperware with paper towels to help counteract some of the moisture and condensation.
I prefer to keep them room temperature rather than in the fridge – the texture and even flavor tends to get messed with in the fridge.
However, if you don’t plan on consuming muffins over the course of a few days, then it’s best to freeze them! You can freeze them for up to 3 months.
To freeze, place them in an even layer in a freezer friendly bag. You can even wrap each muffin individually to prevent them from sticking together when you freeze.
Tips and FAQ
It does take a little experimentation when baking with gluten free flours, since gluten is what typically makes flour doughy and rise in the oven. This article from Very Well Fit does a great job at explaining some key differences. Since almond flour is a little denser than AP flour or something of the like, combining it with a softer flour (like oat flour) helps these almond butter muffins feel lighter and fluffier.
I know you’ll want to dive right in, but you want to allow time for the muffins to cool and the gluten free streusel topping to become crisp. I love the varying textures that the moist muffin and crispy crumble provide.
I don’t recommend refrigerating muffins, especially those that are soft and moist to begin with, like these dairy free blueberry muffins. Instead, keep them in a storage container lined with paper towels on the bottom and a layer over the muffins, covered tightly. Alternatively, you can also freeze them.
Yes, frozen blueberries will work just as well in this recipe! I actually prefer them because they are sturdier and are less likely to burst when mixing and baking. However, fresh blueberries will be a little sweeter. You can make gluten free berry muffins with any other berry, too, for substitutions.
More Gluten Free Muffins Recipes and Snacks
- Gluten Free Chocolate Zucchini Muffins
- Zucchini Almond Flour Muffins
- Gluten Free Sweetpotato Muffins
- Almond Flour Banana Bread Muffins
- Chocolate Peanut Butter Coconut Balls
- Gluten Free Fruit Pizza
- 1 cup almond meal or almond flour
- 1/2 cup oat flour + 1 tbsp
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ tsp cinnamon
- 2 banana, mashed
- 2 eggs
- 1 tbsp ACV
- 1 tsp vanilla extract
- 1/4 cup almond butter
- 2 tbsp almond milk
- 1 cup blueberries
Crumble Topping (Gluten Free)
- 3 Tbsp oat flour
- 3 Tbsp gluten free oats
- 3 Tbsp brown sugar
- 2 Tbsp coconut oil
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray.
- In large bowl, whisk together almond flour, oat flour, baking soda, sea salt and cinnamon
- In a separate bowl, mix together mashed bananas, eggs, ACV, vanilla extract, almond butter, almond milk.
- Add dry ingredients to wet ingredients and stir until combined. Fold in blueberries.
- To make crumble, Combine oat flour, oats, brown sugar, coconut oil and cinnamon in a medium bowl. Mix with a fork until coarsely crumbled.
- Pour batter into muffin pan, carefully topping with crumble topping.
- Bake for 20-23 minutes or until toothpick comes out clean.
- Remove muffins and let them cool. They will harden slightly but they will still have a chewy soft texture, due to the almond meal/flour.
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Amount Per Serving: Calories: 230Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 216mgCarbohydrates: 18gFiber: 4gSugar: 9gProtein: 7g
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