Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Bread»Old-Fashioned Dairy-Free Blueberry Muffins

    Old-Fashioned Dairy-Free Blueberry Muffins

    76
    By Alisa Fleming on September 22, 2013 Bread, Breakfast, Dairy-Free Recipes

    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.

    Dairy-Free Old Fashioned 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: 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. You can see our Egg Substitute Guide for more options.

    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).

    4.8 from 17 reviews
    Old-Fashioned Wild Blueberry Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    Serves: 12 muffins
    Ingredients
    • 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
    Instructions
    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.
    3.2.2646
    Alisa Fleming
    • Website

    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.

    Related Posts

    Dairy-Free Cinnabon Recipe - Copycat for those famous Cinnamon Rolls! Also nut-free and soy-free

    Dairy-Free Cinnabon Copycat for Tender, Gooey Cinnamon Rolls

    Dairy-Free Oreo Cookies Guide and news on Gluten-Free Oreos

    Oreo Offers The Most Dairy-Free Cookie Flavors

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    76 Comments

    1. Lauren on June 17, 2019 2:26 pm

      These muffins were so good! I substituted the blueberries for huckleberries because I had so many left over from picking them last summer. The muffins were perfectly moist and not too sweet! Will definitely make these every year from now!

      Reply
      • Lauren on June 17, 2019 2:28 pm

        Also forgot to add that I opted for using the eggs, lemon and for my dairy alternative I used unsweetened vanilla almond milk.

        Reply
        • Ozzi on December 24, 2020 9:26 am

          Thanks for the recipe however the liquid contents were too much so I had to add some flour at the end to get the paste texture. Otherwise a good recipe.

          Reply
          • Alisa Fleming on December 24, 2020 9:48 am

            That’s odd, but I’m glad it worked out for you.

            Reply
      • Alisa Fleming on June 19, 2019 9:56 am

        Huckleberry muffins sound amazing! Thank you for sharing your feedback Lauren!

        Reply
        • Angel on July 11, 2021 11:53 pm

          Are there any alterations for using frozen blueberries?

          Reply
          • Alisa Fleming on July 12, 2021 9:50 am

            Nope! Wild blueberries are only sold frozen.

            Reply
      • Rebecca on August 22, 2020 12:56 pm

        These turned out great. I made mine with blackberries instead of blueberries. I will definitely make them again.

        Reply
        • Alisa Fleming on August 22, 2020 1:29 pm

          Yum! I love blackberry muffins!

          Reply
    2. Nisa on February 27, 2018 10:01 am

      I am not the best baker. Our dough turned out a bit dry but I added some flax seed milk until it was easier to stir. We have made them twice and they are wonderful. We used cane sugar and left out the brown sugar which reduced the sugar (I think…I added in about a half cup of honey). We added more lemon juice and zest the second time. What fun with my girls! We ate way too many.

      Reply
    3. Pingback: Lemon Blueberry Corn Muffins Recipe (Dairy-Free)

    4. Pingback: Red, White & Blueberry Muffins – Smith and Ian | Vegetarian Blog | Chicago, IL

    5. Renee Potter on March 10, 2017 4:29 am

      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….

      Reply
      • Alisa Fleming on March 10, 2017 1:02 pm

        That’s great! Thanks for your feedback Renee.

        Reply
    6. Sharon on February 6, 2017 4:03 pm

      Could you substitute applesauce for the non dairy alternative and 3T. coconut oil?

      Reply
      • Alisa Fleming on February 6, 2017 4:11 pm

        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.

        Reply
    7. Sara on January 24, 2017 8:13 am

      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.

      Reply
      • Alisa Fleming on January 24, 2017 8:26 am

        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.

        Reply
    8. Jen on September 10, 2016 5:53 am

      Can you replace the blueberries for other fruits? Or dairy free chocolate chips?

      Reply
      • Alisa Fleming on September 10, 2016 7:36 am

        Hi Jen, yes, you can.

        Reply
    9. Vixandra on August 28, 2016 9:14 am

      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.

      Reply
      • Alisa Fleming on August 29, 2016 7:28 am

        That’s great! Glad to know they worked out low-sodium, too!

        Reply
    10. Lorraine on May 25, 2016 12:47 pm

      What is dairy free milk substitute?

      Reply
      • Alisa Fleming on May 25, 2016 1:59 pm

        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.

        Reply
        • Jennifer Hessenthaler on March 14, 2018 6:55 pm

          Would oat milk work?

          Reply
          • Alisa Fleming on March 16, 2018 2:50 pm

            Yes! It should work well.

            Reply
    11. Colette on May 15, 2016 8:14 am

      Beautiful muffins!

      Reply
    12. Chris Fisher on July 14, 2015 9:43 pm

      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!

      Reply
      • Alisa Fleming on July 15, 2015 6:51 am

        Awesome! Thanks for sharing your changes Chris and so glad the recipe worked as a great base for you!

        Reply
      • Carissa on May 6, 2020 5:23 pm

        These are so good! It was hard not to eat them all. My 2 year old daughter loves them for breakfast and snacks!

        Reply
        • Alisa Fleming on May 6, 2020 5:41 pm

          That’s wonderful Carissa! Thank you for providing feedback.

          Reply
    13. Deb on June 19, 2015 7:22 pm

      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

      Reply
      • Alisa Fleming on June 20, 2015 4:39 pm

        That’s wonderful! Thank you for sharing your version Deb and so glad you and your grandson enjoyed!

        Reply
        • Sweta on August 28, 2021 10:23 am

          Can these be frozen? Also, how long can they last for?
          Basically, can I make it ahead of time and store them?
          Thank you so much!

          Reply
          • Alisa Fleming on August 28, 2021 7:23 pm

            Yes, I always freeze muffins! Once cooled, I usually freeze all that I won’t be eating within the next two days. Many people say muffins last for three or more days, but I don’t like to keep them at room temperature past two or three days. They stay quite fresh when frozen promptly.

            Reply
    14. Elaine on May 4, 2015 4:36 pm

      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.

      Reply
      • Alisa Fleming on May 4, 2015 5:36 pm

        Fabulous! My guess is that they won’t adhere once cool. Enjoy!

        Reply
      • Elaine on May 5, 2015 8:41 am

        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.

        Reply
        • Alisa Fleming on May 5, 2015 8:55 am

          Fantastic! And thank you so much for the update Elaine!

          Reply
    15. Lisa on January 11, 2015 2:54 pm

      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.

      Reply
      • Alisa Fleming on January 12, 2015 12:07 pm

        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!

        Reply
    16. Taryn Knowles on January 8, 2015 11:39 am

      how many calories is in one old- fashioned Dairy-free blueberry muffin?

      Reply
      • Alisa Fleming on January 8, 2015 3:08 pm

        I’m not sure! You can calculate with a site like this one: http://nutritiondata.self.com/

        Reply
    17. Marcie on August 5, 2014 9:33 pm

      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?

      Reply
      • Alisa Fleming on August 6, 2014 7:17 am

        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 🙂

        Reply
    18. Joey on July 21, 2014 12:46 pm

      Never mind just re read

      Reply
    19. Joey on July 21, 2014 12:46 pm

      Thanks for the recipe! Is it 2 1/2 (measurement-tablespoons of oil?) not clear above thank you:)

      Reply
    20. Lisa on June 14, 2014 8:42 am

      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?

      Reply
      • Alisa Fleming on June 14, 2014 1:42 pm

        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.

        Reply
    Newer Comments →

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Dairy-Free Valentine's Day Recipes by the Dozen: Breakfast in Bed, Romantic Meals & Sweet Treats with many gluten-free, vegan options.

    Dairy-Free Valentine’s Day Recipes by the Dozen

    The 10 Best Dairy-Free Queso Dips & Nacho Toppers - all vegan-friendly and gluten-free

    The Best Dairy-Free Queso & Nacho Cheese Sauces

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.