These Dairy-Free Blueberry Muffins are soft, moist, and packed with juicy blueberries. Silken tofu adds moisture and structure, creating a tender crumb and classic bakery-style texture.
These Dairy-Free Blueberry Muffins bake up with a fluffy texture and beautifully golden brown, with juicy blueberries in every bite. No one will guess they’re made without dairy, making them perfect for everything from snacks to easy grab-and-go breakfasts.
I’ve got a grandbaby who is allergic to dairy and there’s no better motivation to develop a dairy-free muffin recipe than that! So I took my tried-and-true Spectacular Blueberry Muffins which I published on Valerie’s Kitchen ages ago, and gave them a non-dairy twist.
Silken tofu is one of my favorite dairy-free swaps in baking because it adds moisture and helps create a soft, tender crumb. Once it’s blended, it has a very mild flavor that doesn’t compete with the other ingredients. It’s also a reliable option for baking. Unlike many dairy-free yogurts that can vary in thickness or separate when heated, silken tofu blends smooth and bakes up consistently in recipes like muffins and quick breads.
Table of contents
Ingredients
- Dry ingredients: All-purpose flour and a pinch of salt form the base of these muffins.
- Sugars: A mix of granulated sugar and brown sugar adds sweetness and a hint of moisture and depth.
- Wet ingredients: Eggs, vegetable oil, pure vanilla extract, and the zest and juice from a fresh lemon bring richness, moisture, and bright flavor. You can substitute melted refined coconut oil for the vegetable oil. Let it cool slightly before using.
- Silken tofu: Blended until smooth, it replaces yogurt or sour cream to add moisture and structure. Be sure to use silken tofu, which has a soft, creamy texture and neutral flavor that lets the blueberries and lemon shine. Firmer varieties won’t blend as smoothly and can affect the texture of the muffins.
- Leavening agents: Baking powder and baking soda work together to help the muffins rise and bake up light and tender.
- Blueberries: Fresh blueberries are best for flavor and texture, but frozen blueberries can be substituted, if needed. Use them straight from the freezer without thawing and fold them in gently to minimize bleeding.
How to Make Dairy Free Blueberry Muffins
- Combine the dry ingredients. Whisk together flour, salt, baking powder, and baking soda.
- Mix the wet ingredients. In a separate large mixing bowl, beat the eggs and sugars, then mix in oil, lemon juice, zest, and vanilla.
- Add the tofu and flour. Alternately add the flour mixture and pureed silken tofu to the wet ingredients, mixing just until combined.
- Fold in the blueberries. Gently fold in the blueberries.
- Fill the muffin pan. Divide the muffin batter evenly between muffin cups that have been coated with nonstick cooking spray. You can use muffin liners if you’d like, but they’re totally optional.
- Bake. Bake at 400°F for 18 to 20 minutes, until golden and a toothpick comes out clean.
Dairy-Free Muffin Variations
- Swap the berries: Try raspberries, blackberries, or a mix of berries in place of the blueberries.
- Add chocolate chips: Use dairy-free chocolate chips for a sweet twist.
- Boost the lemon: Add a little extra lemon zest for a brighter citrus flavor.
- Make them mini: This recipe will yield about 24 mini muffins perfect for small hands. Bake at 400°F for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
Storage
Room temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, store them in the fridge in an airtight container for up to 5 days.
Freezer: Freeze in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
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If you enjoy baking muffins and quick breads, you might also like our Banana Pecan Protein Muffins or our easy Paleo Banana Bread.
Dairy-Free Blueberry Muffins with Silken Tofu
Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup vegetable oil or canola oil
- 1 medium lemon, zested and juiced (about 3 teaspoons zest and 2 tablespoons juice)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 8 ounces silken tofu, pureed until completely smooth (about ¾ cup)
- 1 cup fresh blueberries, rinsed and well drained
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, beat the eggs with an electric mixer. Add the granulated sugar and brown sugar and beat for 1 to 2 minutes until well combined. With the mixer running, pour in the oil and then mix in the lemon juice, zest, and vanilla.
- In a separate bowl, stir together the flour, salt, baking powder, and baking soda.
- Using a wooden spoon, add the flour mixture to the wet ingredients in increments, alternating with the pureed tofu, mixing just until combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the prepared muffin cups.
- Bake for 18 to 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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