• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flavour and Savour
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Gluten-Free Desserts
  • Main Dishes
  • Healthy Salad Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Gluten-Free Desserts
  • Main Dishes
  • Healthy Salad Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Baking Recipes » Muffins and Loaves » Dairy-Free Blueberry Oatmeal Muffins

    Dairy-Free Blueberry Oatmeal Muffins

    Published: Sep 9, 2015 · Modified: Jul 21, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe
    Heallthy Dairy-Free Blueberry Oatmeal Muffins with a dairy-free option from Flavour and Savour

    Good old Blueberry Oatmeal Muffins. These will never let you down.
    Heallthy Blueberry Oatmeal Muffins with a dairy-free option from Flavour and Savour
    Sometimes you just want things that are familiar in your life.
    Like your favourite jeans. Your comfy PJ's. Your special mug. Re-runs of M.A.S.H.
    And a muffin, like one of these Dairy-Free Blueberry Oatmeal Muffins!

    At times like these, there is no need for a cinnamon brioche, a lavender macaroon or a ginger-pear frangipane tart. You just need a good old muffin.

    So when I was considering what to bake for a morning coffee gathering with good friends, I went to good ol' Betty Crocker for inspiration. Blueberry muffins have always been an old favourite, so I adapted and updated her recipe to make it work for me and made these dairy-free Blueberry Oatmeal Muffins using coconut yogurt and coconut oil instead. They're just as moist and tender as the traditional recipe with a hint of lemon too.

    So here's a recipe that you can make work for you, too. Don't need to avoid dairy? Use regular yogurt. Not on the coconut oil bandwagon? Use a light oil of your choice. No lemon in the fridge? Use orange instead. Whip up a batch of familiarity and invite a friend over to share a cup of coffee, a muffin, and old times.

    📖 Recipe

    Heallthy Dairy-Free Blueberry Oatmeal Muffins with a dairy-free option from Flavour and Savour

    Dairy-Free Blueberry Oatmeal Muffins

    This recipe for Dairy-Free Blueberry Oatmeal Muffins is an updated version of an old classic. It's easily adaptable to suit your needs.
    Print Pin Rate
    Course: Breads and Muffins
    Cuisine: North American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 204kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 1 cup plain yogurt or coconut milk yogurt for dairy-free
    • 1 cup rolled oats
    • 1 egg, beaten
    • ¼ cup coconut oil, melted
    • ½ cup packed brown sugar
    • ⅔ cup all-purpose flour
    • ⅔ cup whole wheat flour
    • 1 teaspoon baking soda
    • 2 teaspoon finely grated lemon zest
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • 1 cup fresh or frozen blueberries (do not thaw, or your muffins will turn gray.)

    For the glaze

    • ¾ cup confectioner's sugar
    • 5 teaspoon lemon juice

    Instructions

    • Heat oven to 400°F. Place paper baking cups in 12 muffin cups or grease the bottoms only.
    • In a medium bowl, mix yogurt and oats so they soften slightly.
    • Add egg, oil, and sugar and mix thoroughly.
    • In a large bowl, mix flours, baking soda, cinnamon, lemon zest, and salt. Make a well in the center and add the wet ingredients. Stir until just combined, then gently fold in blueberries.
    • Divide evenly between muffin cups.
    • Bake for 18-20 minutes or until toothpick comes out clean and muffins are golden brown.
    • Remove from pan and cool on wire rack.
    • Stir the glaze ingredients together in a measuring cup. Glaze will be quite stiff.
    • When cool, drizzle or spread a little glaze on top of each muffin.

    Nutrition

    Calories: 204kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 169mg | Potassium: 82mg | Fiber: 2g | Sugar: 18g | Vitamin A: 35IU | Vitamin C: 2.4mg | Calcium: 41mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Like this recipe? Pin it or share it! Subscribe to my weekly newsletter and never miss a recipe.
    Let's get social! Like my Facebook page. Follow me on Pinterest, Twitter and Instagram. Thanks for stopping by!
    If you make one of these recipes, be sure to snap a pic, Instagram it and hashtag it #flavourandsavour. I'd love to see what you make!

    Reader Interactions

    Comments

    1. Laura

      September 25, 2016 at 2:46 pm

      5 stars
      This is great to use as a 'base recipe' as it lends itself to many substitutions -- didn't have blueberries, so I added some flax seed, sunflower seeds and raisins -- didn't have yogurt, so I used a thick plain kefir -- didn't have brown sugar, so I used a combination of cane and coconut sugar -- and didn't have whole wheat flour, so just used all white flour.

      Success! And I didn't have to make a trip to the store!

      Reply
      • Flavour & Savour

        September 25, 2016 at 2:49 pm

        I'm laughing hysterically! Glad it worked for you.

        Reply
    2. Flavour & Savour

      September 10, 2015 at 2:21 pm

      Thanks Debbie! You'll notice that there are only 3 in the photo. That's all that were left and I had to hurry to take a picture before they disappeared too!

      Reply
    3. Debbie Tustin

      September 10, 2015 at 1:35 pm

      5 stars
      I can attest that these were delicious at the coffee party and I will definitely be adding these to my recipe file!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Find the perfect recipe

    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    Gluten-free Made Easy!

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

    Popular Posts

    • Two mugs of affogato coffee.
      How to Make an Affogato Coffee Dessert
    • A slice of one-bowl flourless lemon almond cake topped with strawberries and a mint leaf.
      One-Bowl Flourless Lemon Almond Cake
    • two flutes of rhubarb prosecco cocktail
      Rhubarb Bellini Prosecco Cocktail
    • a bowl of roasted rainbow carrots
      Roasted Carrots with Honey-Mustard Glaze

    Spring Favourites

    • Image with text for gluten-free desserts for Easter and Spring.
      Gluten-Free Desserts for Easter and Spring
    • Cherry Crisp with ice cream
      Cherry Crisp with Frozen Cherries
    • pouring honey-lime vinaigrette on kiwi cuc
      Kiwi Cucumber Salad with Walnuts and Fresh Mint
    • strawberry spinach salad with strawberry vinaigrette
      Strawberry Spinach Salad with Strawberry Dressing
    Brands that feature Flavour and Savour.

    Footer

    ↑ back to top

    About

    About Me

    Privacy Policy

    Accessibility Statement

    Newsletter

    SIGN UP HERE

    for weekly recipes and tips!

    Contact

    Contact me

    Use of Recipes and Images

    As an Amazon Associate, I earn from qualifying purchases. Copyright © 2015 - 2023