Old-Fashioned Dairy-Free Blueberry Muffins
 
Prep time
Cook time
Total time
 
These wild blueberry muffins have become a favorite recipe for many of our readers. They come out delicious as is, but the formula is also quite forgiving with personal modifications.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • 1½ cups all-purpose flour (can substitute whole wheat pastry flour for all or part)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons lemon juice or apple cider vinegar
  • Scant ¾ cup dairy-free milk alternative (see instructions)
  • ¼ cup brown sugar
  • ¼ cup + 1 tablespoon white sugar, divided
  • ½ cup (4 ounces) egg substitute or 2 large eggs
  • 2½ tablespoons oil
  • 2 cups frozen wild blueberries
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat your oven to 400ºF and grease 12 muffin cups or line them with cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the lemon juice or vinegar to a glass measuring cup. Add enough milk alternative to reach ¾ cup.
  4. Pour the milk alternative mixture into a medium bowl. Add the brown sugar, ¼ cup white sugar, egg, and oil, and whisk until combined.
  5. Add the wet mixture to the dry ingredients and gently mix just to combine. Be careful not to overmix.
  6. Fold in the blueberries.
  7. Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.
  8. Divide the batter between your prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.
  9. Bake for the muffins for 18 to 22 minutes or until firm to the touch.
  10. Let the muffins cool in the tins for a few minutes before carefully removing them to a wire rack to cool completely.
  11. You can store these dairy-free wild blueberry muffins in an airtight container at room temperature for up to 2 days. For longer storage, individually wrap the muffins and freeze them. When ready to enjoy, simply remove one from the freezer and let it defrost at room temperature (preferred), or reheat it on low in the microwave.
Nutrition Information
Serving size: 1 muffin Calories: 142 Fat: 4.1g Saturated fat: .7g Carbohydrates: 24.3g Sugar: 10.4g Sodium: 76mg Fiber: 1.1g Protein: 2.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/old-fashioned-dairy-free-blueberry-muffins