Dairy Free Jumbo Blueberry Muffins


If you are a baker like me, most of these ingredients will be in your pantry already. The recipe is easy enough for kids to help. Best of all, I didn’t have to make a special run to the store for fresh blueberries, I used up some frozen organic blueberries that I had in my freezer. These extra large muffins are topped with crumbs, but can also just be topped with course sugar or plain.84BE4817-A7BD-43C5-9C00-CC26DE8BB211

Dairy Free Jumbo Blueberry Muffins

  • Difficulty: easy
  • Print

Extra large blueberry filled muffins from your very own kitchen in less than 1 hour.


Recipe by: Gourmetmarichef



  • 1 ½ c. unbleached and organic flour
  • 1 egg
  • ¾ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ c. almond milk or any dairy free milk substitute
  • 1/3 c. canola oil
  • 1 c. frozen blueberries
  • course sugar for topping (if you decide not to use the crumb topping)

optional crumb topping:

  • 1/3 c. flour
  • ¼ c. butter substitute
  • ½ c. sugar (course works best)
  • 1 ½ tsp. cinnamon


preheat oven to 375°

If you are using the crumb topping, skip to step 5 first so it is ready to sprinkle on the batter.
  1. Prepare muffin liners as per package directions.
  2. In a large mixing bowl, add all of the dry ingredients together and make a well in the center.
  3. Place the oil, egg, and dairy-free milk in the center of the flour mixture and mix together. The batter will be thick.
  4. Fold in the blueberries.
  5. Crumb topping: In a small bowl, mix the sugar, flour, and cinnamon, and dairy-free butter together, using a fork to make the crumbs.
  6. Spoon the crumb topping over the muffins before baking, or just sprinkle course sugar on top of the batter.
  7. Bake for 20-25 minutes until they are slightly browned and a toothpick inserted in the middle comes out clean.



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