Dairy-free or Vegan Blueberry Muffins
Dairy-free or Vegan Blueberry Muffins
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Prep time15 min![]()
Cooking time18 min![]()
PortionsPortions 12![]()
DifficultyEasy
Ingredients
- Scant 3/4 cup oat milk (for vegan muffins, reduce to 1/2 cup)
- 1 tablespoon vinegar
- 1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted
- 3/4 cup granulated sugar
- 2 large eggs, room temperature (for vegan muffins, sub in 1 cup applesauce)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder (for vegan muffins, add 1/2 teaspoon more)
- 1/2 teaspoon kosher salt
- 1 1/3 cups blueberries tossed in 2 tablespoons flour
- Options: 2 tablespoons coarse sugar for on top
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 450°F and line a 12-cup muffin tin with liners.
- Combine oat milk and vinegar in large mixing bowl and let sit for at least 5 minutes. Add melted Country Crock® Plant Butter, sugar, eggs (or applesauce), and vanilla and whisk to combine.
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients until mostly combined, with a few lumps remaining.
- Fold in the blueberries until evenly distributed and just combined.
- Divide the batter among the 12 muffin liners and sprinkle with coarse sugar.
- Bake at 450°F for 5 minutes. Decrease the oven temperature to 350°F and continue baking for 15-18 minutes (for vegan, you may need 3-4 minutes longer). Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
