Dairy-Free Blueberry Pancake Muffins

Follow our step-by-step guide on how to make Dairy-Free Blueberry Pancake Muffins.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and give 12 muffin cups a light spritz of cooking spray to ensure your muffins come out easily.

2. Step 2

   In a medium mixing bowl, combine the flour, sugar, baking powder, and salt, then create a little well in the center of these dry ingredients—this is where the magic happens! In another bowl, whisk together the almond milk, beaten egg, and melted coconut oil until well blended.

3. Step 3

   Now, pour this delightful mixture right into the well of your dry ingredients all at once.

4. Step 4

   Gently stir the batter until everything is just combined; don’t worry if it’s a bit lumpy—that’s perfectly fine! Next, scoop the batter into your prepared muffin cups, filling each one about halfway.

5. Step 5

   For a burst of flavor, top each muffin with roughly 3 tablespoons of frozen blueberries, letting their juicy goodness shine through.

6. Step 6

   Pop the muffin tray into your preheated oven and bake for around 22 minutes, or until a toothpick inserted into the center comes out clean.

7. Step 7

   Once they’re done, let the muffins cool for about 5 minutes.

8. Step 8

   When they’re just cool enough to handle, use a butter knife to carefully lift them out of the pan.

9. Step 9

   Enjoy the warm, inviting aroma as you savor your homemade blueberry muffins!.