Name: Dairy-Free Blueberry Pancake Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: US
Ingredients: Cooking spray; 1 cup all-purpose flour (or gluten-free blend); 1 tablespoon granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup almond milk (or other dairy-free milk); 1 large egg, lightly beaten; 2 tablespoons coconut oil, melted; 1 1/2 cups frozen blueberries

Blueberry Muffin

Dairy-Free, Oven-Baked Blueberry Pancake Muffins

Aug 23, 2025
by Adonis Shields
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

10 mins
COOK TIME

25 mins
TOTAL TIME

40 mins
SERVING

12 People
VIEWS

0

Imagine fluffy, golden pancake goodness transformed into convenient, delightful muffins! These oven-baked treats capture all the joy of classic blueberry pancakes without the stovetop hassle. Perfectly portable and bursting with juicy blueberries, they're a guaranteed breakfast win for busy mornings or a delightful brunch addition. Customize with your favorite toppings for a truly personalized experience!

Ingridients

Adjust Servings

Cooking spray

1 cup all-purpose flour (or gluten-free blend)

1 tablespoon granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup almond milk (or other dairy-free milk)

1 large egg, lightly beaten

2 tablespoons coconut oil, melted

1 1/2 cups frozen blueberries

Nutrition

Carbohydrate

12 g
Cholesterol

14 mg
Fiber

1 g
Protein

2 g
Saturated Fat

2 g
Sodium

149 mg
Sugar

3 g
Fat

3 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray. (2 minutes)

02

Step

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Create a well in the center of the dry ingredients. (3 minutes)

03

Step

In a separate bowl, whisk together the almond milk, beaten egg, and melted coconut oil. Pour the wet ingredients into the well of the dry ingredients. Gently stir until just combined. The batter should be slightly lumpy. (2 minutes)

04

Step

Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Sprinkle approximately 3 tablespoons of frozen blueberries over the top of each muffin. (5 minutes)

05

Step

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (25 minutes)

06

Step

Allow the muffins to cool in the muffin tin for 5 minutes before carefully loosening the edges with a butter knife and transferring them to a wire rack to cool completely (5 minutes).

For enhanced flavor, add a dash of vanilla extract to the wet ingredients.
If using fresh blueberries, gently toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom.
These muffins are delicious served warm with a drizzle of maple syrup and a dollop of dairy-free butter or coconut cream.
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for longer storage.

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Adonis Shields

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.