Best Dairy Free Blueberry Muffins

    35 minutes

    You won't miss the dairy in these tangy blueberry muffins! They have great flavour and a moist texture that produces muffins that no one will believe came from a dairy-free recipe. Be sure to check the label on your margarine for milk solids as some margarines might contain some milk product.

    78 people made this

    Serves: 18 

    • 125g margarine
    • 1¼ cups (280g) white sugar
    • 1 teaspoon salt
    • 2 eggs
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • ½ cup (125ml) soy milk
    • 1 tablespoon vanilla essence
    • 1 tablespoon lime juice
    • 2 cups fresh blueberries
    • 1 tablespoon white sugar for decoration

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 190 degrees C. Line muffin tins with patty cups.
    2. In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins.
    3. Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.

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    Reviews in English (48)


    Came out well. Although I added 1tsp vanilla essense. Bit too sweet for my taste. Would reduce the sugar next time.  -  07 Jan 2017


    I have not made this yet...but wanted to comment on the last review. The author of the recipe did say to check your margarine for milk products. There are margarines available with no milk products...I know because I buy them. They do not cause any milk problems. I can't wait to try this recipe!!  -  14 Jun 2005  (Review from Allrecipes USA and Canada)


    This is my very favorite blueberry muffin recipe. I do make some variations, though. I use rice milk instead of soy milk, and I eliminate the lime juice and instead add an extra 1/2 tablespoon of vanilla. I also decrease the sugar to 2/3 cup because i cut the sugar in pretty much everything I bake.  -  26 Jun 2007  (Review from Allrecipes USA and Canada)