Dairy-Free, Oven-Baked Blueberry Pancake Muffins

Dairy-Free, Oven-Baked Blueberry Pancake Muffins

Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. Step 4

    Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
  5. 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.