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 400ยบ 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/old-fashioned-dairy-free-blueberry-muffins