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Dairy-Free, Oven-Baked Blueberry Pancake Muffins
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Dairy-free pancake muffins baked with almond milk and coconut oil for a hassle-free breakfast.
Ingredients:
  • cooking spray
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1 cup almond milk
  • 1 egg, beaten
  • 2 tablespoons coconut oil, melted
  • 1.5 cups frozen blueberries, or as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 12-cup muffin tin with cooking spray.
  • Combine flour, sugar, baking powder, and salt in a medium mixing bowl, then create a well in the center; set aside.
  • In a separate mixing bowl, whisk together almond milk, egg, and coconut oil. Pour the egg mixture into the flour mixture all at once. Gently stir until the batter is just moistened and still slightly lumpy.
  • Divide the batter equally among the muffin cups and generously top each with 3 tablespoons of fresh blueberries.
  • Bake the muffins in the preheated oven for about 22 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool for 5 minutes, then gently remove by loosening with a butter knife.

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