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.
Why Dairy Free Blueberry Muffins?
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.
Ingredients for GF Blueberry Muffins
Here’s a list of what you need to make these deliciously healthy gluten free banana blueberry muffins.
- Almond flour – a great gluten free baking flour, with healthy fat, protein and fiber!
- Oat flour (easy to make your own or buy it) – I love the softness that oat flour provides, plus this one is certified gluten free. It’s one of my favorites! If making your own, just ensure your oats are gluten free.
- Bananas – Help to add natural sweetness and keep these moist gluten free muffins free of added sugar!
- 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 – A great source of fat that helps to naturally sweeten these and add some richness.
- Almond milk – if you don’t need these dairy free, you can use any kind of milk.
- Blueberries – fresh or frozen both work great! Frozen may hold together a little better and won’t squish as easily, but this is a personal preference. You can make gluten free berry muffins with any other berry, too, for substitutions.
- Vanilla extract
- Baking soda
- Sea salt
You just need two bowls and a mixing spoon and you’re good to go!
Easy Streusel Topping
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.
Tips For The Best Gluten Free Dairy Free Blueberry Muffins
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.
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 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.
Can I Use Frozen Blueberries?
Yes, frozen blueberries will work just as well in this recipe!
- 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 cup blueberries
- 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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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 216mgCarbohydrates: 18gFiber: 4gSugar: 9gProtein: 7g