A classic blueberry muffin but made even better with its secret surprise addition of some amazing blueberry compote. My dairy free blueberry burst muffins are perfect as a snack, a grab and go breakfast item or for an afternoon treat. Your tastebuds will thank you for making these! This recipe makes 6 large muffins. And no, you don’t need to share them! Vegan/GF options are available.
Why I Made This Dessert
Ever since we first visited Canada and tried Blueberry Burst muffins from Tim Hortons, my husband has been bugging me to try and recreate an allergy friendly option. So you can thank him for this recipe.
Why You Need to Make This
If you love blueberry muffins, you will adore this elevated version that adds even more blueberry goodness. This muffin recipe is easy to bake. 10 ingredients and less than 30 minutes from prep to plate. Check out my FAQ for some top questions about these muffins.
Ingredients and Substitutions
This is a dairy free recipe that can be easily adapted for other dietary and allergy requirements. Read on for my substitution guide that includes vegan and gluten free options.
Flour: I am using all purpose flour. If you are gluten free, sub with a 1-to-1 GF baking flour substitute. I highly recommend Bob’s Red Mill.
Baking Powder and Salt: these essential ingredients help leaven the muffins.
Sugar: brown sugar adds a caramelly undertone to the muffins. Sub with white sugar if you prefer.
Butter: I am using unsalted plant based butter. Sub with dairy butter if you are not dairy free. If you only have salted butter available, omit the salt in the recipe.
Milk: my go-to plant based milk is almond. Sub with your preferred non dairy or dairy milk, depending on your dietary requirements.
Eggs: I am using 2 large eggs. Sub with 100g of unsweetened apple sauce if you are vegan.
Lemon: I like to add the juice and zest from a lemon to add extra zing to the muffins. Omit if you wish.
Blueberries: fresh or frozen blueberries work equally as well in this recipe. If you are using frozen, bear in mind that they will add slightly more moisture content to the muffins. Thaw the berries before adding them to the mixture.
And the Not-So-Secret Ingredient (not in the photo)
Blueberry Compote: for that extra blueberry surprise, you can find my easy 3 ingredient recipe here. Just water, sugar and blueberries. Make this ahead of time and store it in your fridge until required.
How to Make Blueberry Burst Muffins
Gather all supplies and ingredients. Ensure that the eggs and butter are at room temperature before commencing. The butter should be soft enough to leave an indentation if you poke your finger in it. Preheat your oven to 350°F / 180°C and line your muffin tin with 6 muffin cases.
Add the brown sugar and butter to a mixing bowl and whisk until combined. Add 2 eggs and about a third of the milk. Stir until combined.
Add in the zest and juice from 1 lemon. I love using a microplane to zest lemons. Here’s a link to a great option if you don’t already own one.
Here’s my top tip whenever you add fruit to batter. In a small bowl, take 1 tbsp of the all purpose flour (from the 250 grams for the recipe) and stir into the blueberries. This prevents them from sinking in the muffins. Do not miss this step if you want well distributed fruit.
Add half of the remaining flour to the muffin batter. Stir until combined. Add half of the milk to lighten the batter and stir. Continue to add the remaining flour and milk and stir to combine. Do not overwhisk the batter as this will toughen the muffins. Stop as soon as everything is incorporated.
Scrape down the bowl then fold in the floured blueberries.
Using an ice cream scoop, add two scoops of batter to each muffin case.
Level the batter with a spoon then add a generous teaspoon of compote to each muffin case.
Top with the remaining batter and tap the pan on the counter a few more times to level everything out.
Bake at 350°F (180°C) for 25 – 30 minutes until well risen and lightly golden.
Allow to cool then enjoy! I love that these dairy free blueberry burst muffins are so easy to make and really pack a punch with their fresh flavour.
This recipe yields 6 large muffins. If you prefer smaller muffins, use 12 cupcake cases and split the mixture evenly between them.
Store in an airtight container at room temperature for up to 5 days.
Absolutely! Swap out the all purpose flour with Bob’s Red Mill 1-to-1 Baking Flour. This flour blend works perfectly in muffins.
Yes. Simply swap out the eggs for 100g of apple sauce or make 2 flax eggs. Personally, I love using apple sauce as an egg replacement in muffins as it adds extra moisture.
Dairy Free Blueberry Burst Muffins
And here’s a final close up of how amazing these look inside! So much yumminess in one muffin! Let me know in the comments what you think of these when you bake them.
Check out these delicious recipes:
- This no bake mini blueberry cheesecake recipe never disappoints!
- My amazing vegan rustic almond blueberry cake is comfort eating at its best
- Use this compote on my dairy free fluffy pancakes
- And if you love zesty muffins, check out my lemon drizzle version.
Dairy Free Blueberry Burst Muffins
- Microplane (for zesting the lemon)
- 180 grams Brown Sugar
- 100 grams Plant Based Butter (unsalted) (softened)
- 2 Eggs (I usually use large eggs)
- 1 Lemon (juice and zest)
- 250 grams All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 50 grams Blueberries
- Blueberry Compote (make this in advance)
- Gather all supplies and ingredients. Ensure that the eggs and butter are at room temperature before commencing.
- Preheat your oven to 350°F / 180°C and line your muffin tin with 6 muffin cases.
To Make the Blueberry Muffins
- Add the brown sugar and butter to a mixing bowl and whisk until combined.
- Add 2 eggs and about a third of the milk. Stir until combined.
- Add in the zest and juice from 1 lemon.
- In a small bowl, take 1 tbsp of the all purpose flour (from the 250 grams for the recipe) and stir into the blueberries. This prevents them from sinking in the muffins.
- Add half of the remaining flour to the muffin batter. Stir until combined. Add half of the milk to lighten the batter and stir.
- Add the remaining flour and milk and stir to combine. Do not overwhisk the batter as this will toughen the muffins. Stop as soon as everything is incorporated.
- Scrape down the bowl then fold in the floured blueberries.
- Using an ice cream scoop, add two scoops of batter to each muffin case. Level the batter with a spoon then add a generous tsp of compote to each muffin case. Top with the remaining batter.
- Bake at 350°F (180°C) for 25 – 30 minutes until well risen and lightly golden.
- Allow to cool then enjoy!
- This recipe makes 6 large muffins. You can also make approx 10-12 cupcakes if you prefer.
- My preferred plant-based milk is almond milk but you can substitute it with any plant-based milk such as oat or soy milk if you are nut-free. Just use the same amount.
- For vegan and gluten free ingredient substitutions, check out the full recipe post.
- Best enjoyed on the day of baking. If you wish to store them, place them in an airtight container and store them at room temperature for 5 days.
- Nutritional information is based on 1 muffin per serving and nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.