Danford Works
Published in

Danford Works

Recipe Roundup: Blueberry Breakfast Muffins

A delicious, dairy-free breakfast (or dessert) option that the whole family will enjoy!

Servings: 12 muffins


  • 2 cups whole wheat flour (for gluten-free could sub with all-purpose GF or oat flour)
  • 2/3 cup unsweetened vanilla almond milk
  • 1 egg
  • 1 tsp apple cider vinegar
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1/3 cup oil (such as avocado or melted coconut)
  • 1/3 cup 100% maple syrup or honey
  • ½ tsp vanilla extract
  • 1 heaping cup fresh or frozen blueberries

**note: if you prefer ‘extra moist’ muffins, mash a small ripe banana into the wet ingredients!


  1. Preheat oven to 375 degrees F
  2. In a large bowl, mix together the wet ingredients — almond milk, egg (at room temperature), apple cider vinegar, oil, maple syrup, and vanilla. If using coconut oil, make sure it is melted. Combine and set aside. *note: if you prefer very moist muffins, add in a small ripe mashed banana.
  3. In a separate bowl, mix together the dry ingredients — flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and use a large spoon or spatula to combine (don’t over-mix — lumpy batter is good for allowing muffins to rise!) Add in the frozen or fresh blueberries.
  4. Spoon the batter into each muffin cup in a 12-cup muffin pan, lined with either parchment liners or sprayed with nonstick cooking spray. Fill each cup about ¾ of the way full. Top with some additional blueberries and a sprinkle of coconut sugar if desired.
  5. Bake at 375 for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in pan for a few minutes then transfer to wire racks to cool completely.




Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store