Old-Fashioned Dairy-Free Blueberry Muffins

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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 15 reviews
Old-Fashioned Wild Blueberry Muffins
 
Prep time
Cook time
Total time
 
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.

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.

73 Comments

  1. These were good but i felt like they tastes too eggy and not quite sweet enough. I think I’d up the sugar and reduce to one egg if I made them again.

  2. What ratio whole wheat to white flour would you recommend? Have you tried a 50/50 split or 100% whole wheat before? any recommendations are appreciated 🙂

    • Hi Rachel, it really just depends on how fluffy you want the muffins to be. I personally prefer hearty muffins, so I like the taste and texture with all whole wheat. But they are a little more dense and have a whole grain taste. Doing a 50/50 split will keep a lot of the fluff and will keep the flavor mild, but they will still be a smidgen denser than if you use solely all-purpose. Whole wheat pastry flour and white-whole wheat flour (which is still 100% whole wheat) both have a lighter taste, and whole wheat pastry flour has a slightly lighter texture. So using one of those instead of regular whole wheat flour will minimize the changes. I hope that helps!

  3. These look amazing! Do you have any thoughts/experience freezing these and eating later? Trying to meal prep for another family, thanks!

  4. Do you think you could use vegetable oil or avocado oil in place of coconut or olive? Trying to work with what I’ve been able to get.

  5. Evelyn Williams on

    These are so delicious!! I substituted the vegetable oil for yogurt (not dairy-free, but lower-calorie), and they came out amazing! Normally “healthier” desserts taste weird, but mine were only around 100 calories each and they still taste great!

    • Just like any other muffin recipe! Store individually wrapped or in an airtight container. I don’t like to keep muffins at room temperature longer than 2 days. Then I individually wrap and freeze them.

  6. These look and sound delish! Can you make this in a loaf pan to make blueberry bread? What would the baking time be?

    • That might work, but I’ve never tested it so I can’t advise specifically. I’d keep an eye on it in the oven. Once it has risen and appears set, I would begin testing it for doneness.

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