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recipe image Dairy-free or Vegan Blueberry Muffins

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


  • 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.)


  1. Preheat oven to 450°F and line a 12-cup muffin tin with liners.
  2. 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.
  3. 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.
  4. Fold in the blueberries until evenly distributed and just combined.
  5. Divide the batter among the 12 muffin liners and sprinkle with coarse sugar.
  6. 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.

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