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Dairy-Free, Oven-Baked Blueberry Pancake Muffins

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"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."
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40 m servings 83
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
  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. 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. Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
  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.


  • Cook's Notes:
  • Substitute coconut milk for almond milk, if desired.
  • To make these gluten free, substitute a gluten-free flour blend for the flour.

Nutrition Facts

Per Serving: 83 calories; 3.1 12.3 1.7 14 149 Full nutrition

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