Old-Fashioned Dairy-Free Blueberry Muffins


These “just” dairy-free blueberry muffins showcase wild blueberries, which are smaller than their “domestic” cousins, and perfect for generously populating muffins. They provide the perfect dose of summer fruit for lunch boxes or an after-school treat. For a healthier breakfast muffin, consider swapping the sugars with coconut sugar or evaporated cane juice and using whole wheat pastry flour rather than all-purpose.

Old-Fashioned Dairy-Free Blueberry MuffinsThis recipe was shared with us by Wild Blueberries. Visit www.wildblueberries.com for more delicious goodies, but keep in mind that not all of their recipes are dairy-free.

Special Diet Notes & Options: Dairy-Free Blueberry Muffins

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. It does contain eggs. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?

For vegan and egg-free blueberry muffins, I recommend swapping Ener-G Egg Replacer, flax eggs, or even 1/2 cup dairy-free yogurt, mashed banana, or applesauce for the eggs.

For gluten-free and dairy-free blueberry muffins, I would recommend keeping the eggs, and using your favorite gluten-free flour blend (one that includes xanthan or guar gum would yield the best results, or you can add 1/2 to 3/4 teaspoon of gum to the recipe).

Old-Fashioned Wild Blueberry Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1-1/2 cups all-purpose flour (can substitute whole wheat pastry flour for all or part)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ cup brown sugar
  • ¼ cup + 1 tablespoon granulated sugar, divided
  • 2 teaspoons lemon juice or apple cider vinegar + enough dairy-free milk alternative to equal ¾ cup
  • ½ cup (4 ounces) egg substitute or 2 large eggs
  • 2-1/2 tablespoons grapeseed, canola, or melted coconut oil
  • 2 cups Wild Blueberries
  • ½ teaspoon ground cinnamon
  1. Preheat your oven to 400º and grease 12 muffin cups or line them with cupcake liners.
  2. Combine the flour, baking powder and salt in a large bowl.
  3. In a separate bowl, whisk together the brown sugar, ¼ cup of the white sugar, lemon or vinegar with the milk alternative, egg substitute and oil.
  4. Add the wet mixture to the flour mixture and gently mix just to combine. Be careful not to overmix.
  5. Fold in the blueberries.
  6. Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.
  7. Divide the batter between the prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.
  8. Bake for 18 to 22 minutes or until firm to the touch.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Made these this morning with 1/3 wheat flour, no salt (hubby is lo-so), dark brown sugar and put it in silicone liners. Very tasty, nice crispy tops with plushy insides. The kids were all over them.

    • Dairy free milk alternative, also known as milk beverage, includes dairy-free products sold as alternatives to dairy milk. Such as almond milk beverage, coconut milk beverage, rice milk beverage, soymilk, etc.

  2. Chris Fisher on

    Great recipe! Adapted well to use no milk or soy at all!
    To replace all milk, I used water to make the 3/4 cup liquid, and then upped the coconut oil to 3Ts. The extra 1/2T replaces the lost fat.
    I greased the cups, and the muffins released while still warm – they do need a knife to pop them from the side and get the bottoms up.
    I also made these to use up a leftover mix of blackberries, lime zest and sugar that I’d macerated and then pulled most of the liquid from. (I was testing a shrub recipe.) The crushed and juiced blackberries worked well, giving a hint of fruity flavor. Feel free to email me if you’d like a pic of them!

  3. I made these muffins for my grandson who is very allergic to dairy. I used organic flour. Coconut oil and the apple cider. They are delicious! Thank you

  4. My grandson wanted blueberry muffins and I searched on line for a dairy-free alternative to my old standby. I am new to dairy-free eating, as I’m trying to figure out if I am, indeed, lactose intolerant (GI issues — and after a month of no dairy, I’m still not sure.) I really enjoyed this recipe though and loved the taste of the brown & white sugar combination. I used coconut oil for my oil and lactose-free, whole (cow’s) milk and vinegar combination. I also used real eggs. I used muffin tins lined with paper liners. The only thing that I didn’t like was that the muffins (mostly the bottom) stuck to the paper liner if you try to remove them while they’re hot. I’m hoping that they won’t do that after they cool . Regardless, I will make this recipe again, since I do love the taste.

  5. I tried making it last night. I think you must have forgotten to add milk (or soy milk) in your recipe because the mixture was dry and sandy. I added about half a cup of soy milk so that the mixture became a “batter” like consistency.

    • Hi Lisa, see the ingredients – it calls for “2 teaspoons lemon juice or apple cider vinegar + enough dairy-free milk alternative to equal ¾ cup” – so you need just a smidge under 3/4 cup milk alternative. East to miss I think!

  6. I’m not sure where to find wild blueberries… are they originally frozen? Do you know whether it would work the same to use regular blueberries instead of wild blueberries?

    • Hi Marcie, yes, they are usually frozen. Regular blueberries will definitely work, they are just twice the size. I like the littler ones in baked goods for a bigger and more intense blueberry infusion 🙂

  7. If I were to use GF all purpose flour, can I follow same recipe and just watch time or do I need to add xanthan gum?

    • Hi Lisa, I can never fully recommend a gluten-free swap without testing first. That said, I prefer the texture of muffins without gums, even though they an be a little more crumbly. If you can and do eat eggs, I would first start by using eggs rather than egg substitute if making them gluten-free. Gums will help keep the muffin cohesive, but again, I can’t say what would work best without testing.

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