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Dairy-Free Blueberry Mini Muffins with Maple Glaze

  • 15 min
    Prep Time
  • 25 min
    Total Time
  • 48 people
  • 38 per 1 serving


  • 2 cups whole wheat pastry flour or whole wheat flour
  • 2 tablespoons coconut sugar or white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil, melted
  • 1 cup Pacific Foods™ Organic Oat Original Plant-Based Beverage
  • 2 egg
  • 1/2 cup blueberries, fresh or frozen
  • 1 cup powdered sugar
  • 1 tablespoon Pacific Foods™ Organic Oat Original Plant-Based Beverage
  • 1 tablespoon pure maple syrup


  • Step 1

    Preheat the oven to 400°F. and grease two mini muffin cup tins (24 cups each) with coconut oil. 

  • Step 2

    To a large bowl add flour, sugar, baking powder, baking soda, and sea salt. Whisk to combine. 

  • Step 3

    To a separate bowl add melted coconut oil, first amount of oat milk and eggs. Whisk well to combine. Pour wet ingredients into dry ingredients and stir to combine. Scoop 1-2 tablespoons of batter into greased mini muffin tins. Repeat with remainder of batter. Dot each muffin with 2-3 blueberries 

  • Step 4

    Bake mini muffins for 10-12 minutes, or until slightly golden. Remove from the oven, let cool one minute, and invert tin on a wire cooling rack to remove muffins. 

  • Step 5

    Prepare maple glaze: add powdered sugar to a large bowl. Add second amount of oat milk and the maple syrup, whisk well to combine until mixture is smooth and no clumps remain. If the mixture is too thick, add in another splash of oat milk and maple syrup. Dip mini muffins in maple glaze or drizzle a teaspoon of glaze on each muffin. Enjoy!

Calories 38
Total Fat 1 g
Sat. Fat 0.8 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 55 mg
Total Carb 6 g
Dietary Fiber 0 g
Sugar 3 g
Protein 0 g
Vitamin D 1 %DV
Calcium 1 %DV
Iron 1 %DV
Potassium 0 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.