Dairy-Free, Oven-Baked Blueberry Pancake Muffins

Made with almond milk and coconut oil, these dairy-free, oven-baked pancake muffins save you the time and mess of flipping individual pancakes.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 83 Calories

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 egg, beaten
• 2 teaspoons baking powder
• cooking spray
• 1 cup almond milk
• 2 tablespoons coconut oil, melted
• 0.25 teaspoon salt
• 1.5 cups frozen blueberries, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.

Step 2

Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.

Step 3

Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.

Step 4

Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.