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.
This 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).
- 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
- Preheat your oven to 400º and grease 12 muffin cups or line them with cupcake liners.
- Combine the flour, baking powder and salt in a large bowl.
- 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.
- Add the wet mixture to the flour mixture and gently mix just to combine. Be careful not to overmix.
- Fold in the blueberries.
- Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.
- Divide the batter between the prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.
- Bake for 18 to 22 minutes or until firm to the touch.
33 Comments
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I used the above water substitute and they were good enough that my high schooler hovered over the counter and inhaled 4-5 muffins while I was waiting on my 1 to cool….
That’s great! Thanks for your feedback Renee.
Could you substitute applesauce for the non dairy alternative and 3T. coconut oil?
Technically, yes, but I don’t recommend it. Fat free muffins tend to have a gummy texture. Just a little bit of oil helps the texture tremendously.
This is a delicious recipe! I made mine dairy free with coconut/rice milk, and I also subsistuted all sugar for 1/8 cup coconut sugar for a healthier option. Do leave them to cool before devouring as they stick to the paper cups.
So glad you enjoyed them and thank you for sharing your modifications Sara! Yes, hot muffins stick to paper liners more than cooled muffins. Definitely let them chill or just enjoy off the wrappers, too 🙂 Also, reducing the sugar will change the structure a bit, which can cause a little more sticking.
Can you replace the blueberries for other fruits? Or dairy free chocolate chips?
Hi Jen, yes, you can.
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.
That’s great! Glad to know they worked out low-sodium, too!
What is dairy free milk substitute?
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.
Beautiful muffins!
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!
Awesome! Thanks for sharing your changes Chris and so glad the recipe worked as a great base for you!
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
That’s wonderful! Thank you for sharing your version Deb and so glad you and your grandson enjoyed!
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.
Fabulous! My guess is that they won’t adhere once cool. Enjoy!
UPDATE: Yes, they come out of the muffin paper much easily when cooled – I should have realized, at my age. 🙂 The recipe was a big hit with everyone, especially the cinnamon/sugar topping, which adds a nice touch.
Fantastic! And thank you so much for the update Elaine!
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!
how many calories is in one old- fashioned Dairy-free blueberry muffin?
I’m not sure! You can calculate with a site like this one: http://nutritiondata.self.com/
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 🙂
Never mind just re read
Thanks for the recipe! Is it 2 1/2 (measurement-tablespoons of oil?) not clear above thank you:)
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.