If you’re looking for a dairy free blueberry muffins, 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.
And google tells me that lots of people are searching for gluten free muffins, so I got to work with experimenting.
That being said, I’ve already experimented with what I think is a winning moist gluten free muffins recipe with my chickpea flour muffins. So these dairy free blueberry muffins were a no brainer.
I don’t talk about this much but I have experimented off and on with going dairy free periodically to see if some of Hannah’s symptoms improve. She is always SO congested (to the point that it wakes her up at night and I have to go in with the dreaded snot sucker), and she used to deal with some constipation and reflux.
The tongue and lip tie release seemed to help with some symptoms but she still does get weird rashes and spit up more occasionally, and I can’t figure out why.
My typical diet is high in dairy (Greek yogurt, milk and ice cream are essential staples for me). So, we tend to have a a lot of dairy-free alternatives on hand.
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.
Milk is a pretty easy swap in muffin recipes so whether you make these dairy free or not, the flavor or texture won’t really change much.
Here’s a list of what you need to make these deliciously healthy gluten free banana blueberry muffins.
You just need two bowls and a mixing spoon and you’re good to go!
We omitted butter to keep these as gluten free dairy free blueberry muffins but if you don’t need them to be dairy free, butter would work and taste great.
Baking with Gluten Free Flours – 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.
The main takeaway here is that 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 muffins feel lighter and fluffier.
Make sure to let the muffins harden a little upon cooling. This will keep the gluten free crumble nice and crisp. I love the varying textures that the moist muffin and crispy crumble provide.
I love to serve these muffins with yogurt (dairy or non-dairy), or slather with more nut butter to provide a satisfying snack. Camryn will eat them any which way, since blueberries are an all time favorite of hers. I have many more healthy muffins for kids ideas, too.
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 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.
Yes, frozen blueberries will work just as well in this recipe!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.