These Dairy Free Blueberry Muffins contain:

Juicy purple bombs of flavor and color

A subtly sweet and tender cake crumb

Crunchy granola topping


  • 1 1/2 cups all-purpose flour
  • 2/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/3 cup sunflower oil
  • 1 egg
  • 1/3 cup coconut milk
  • 1 cup fresh blueberries, divided

for Streusel:

  • 1/3 cup flour
  • 1/3 cup sunflower oil
  • 1/3 cup old fashioned oats
  • 1/3 coconut sugar
  1. Preheat oven to 400F.  Line a muffin tray with 12 baking cups
  2. Combine flour, sugar, salt, and baking powder.
  3. Measure out oil in a measuring cup, add egg, coconut milk so liquid measures 1 cup.
  4. Mix into flour mixture.  Once blended, fold in blueberries.
  5. Fill muffin cups to the top.
  6. Combine last 4 ingredients into a small bowl.
  7. Sprinkle top of muffin batter with Oat Streusel topping.  Bake for 20-25 minutes or until toothpick inserted in the middle of muffin comes out clean.

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack