Easy Blueberry Muffins


The recipe for these Easy Blueberry Muffins comes from the Meat out Monday folks and looks like a keeper! It’s simple and could be easily adapted for all different kinds of muffins.

Special Diet Notes: Easy Blueberry Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, vegetarian, and optionally nut-free.

Easy Blueberry Muffins (Vegan)
Prep time
Cook time
Total time
  • ¼ cup margarine, softened
  • ½ cup unsweetened applesauce
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • ½ cup dairy-free milk beverage
  • 2 cups fresh blueberries
  1. Preheat oven to 350°F.
  2. Line muffin cups with paper liners or spray with nonstick spray.
  3. Mix all ingredients together until moistened.
  4. Divide batter evenly among the muffin cups (each should be filled ¾ full).
  5. Bake 35 minutes or until the tops are firm. Cool on a wire rack.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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