Delicious Dairy-Free Blueberry Pancake Muffins for a Quick Breakfast Treat

These dairy-free oven-baked blueberry pancake muffins are a perfect way to start your day with a sweet and satisfying treat. They are easy to make and can be prepared ahead of time for a quick and convenient breakfast option. These muffins are bursting with juicy blueberries and have a fluffy pancake-like texture that will surely satisfy your cravings.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/4 cup vegetable oil
• 1 cup fresh blueberries

Directions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the almond milk, vanilla extract, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts