These dairy-free muffins are so easy to whip up that I’ve already made them on numerous occasions. They’re convenient to have on hand for a quick and healthy snack option.
Ground ginger is one of my favorite spices to bake with and that subtle hint of it happened to pair well with the blueberries and oatmeal.
Why dairy-free? I have a friend who has to follow a dairy-free diet and that’s what sparked my interest in this dietary lifestyle. I wanted to explore what options there were for baked goods. With this recipe being a success, I have become motivated to create more recipes in line with this way of living. What dairy-free items should I make next?
Dairy-Free Blueberry Muffins
- 12 cup muffin pan
- 1 cup blueberries fresh or frozen
- 1/2 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/2 cup milk substitute
- 2 egg whites
- 1 tsp vanilla extract
- 1/2 cup oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- Preheat oven to 350°F. Add liners to your muffin pan. Set aside.
- In a medium sized bowl, whisk together all dry ingredients.
- Add wet ingredients to dry ingredients. Combine well. Gently fold in blueberries.
- Pour batter into muffin pan. I like to use a cookie scoop to scoop batter into the pan. Top muffins with a few more blueberrries before placing into the oven. Bake for 25-30 minutes. Tops should be slightly golden.
- Once muffins are cool enough to remove from the pan, place them on a cooling rack so that the moisture can evaporate from the bottoms.