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 Blueberry Muffins that are Wildly Popular

    Old-Fashioned Blueberry Muffins that are Wildly Popular

    82
    By Alisa Fleming on August 14, 2023 Bread, Breakfast, Dairy-Free Recipes

    Updated in 2023! These “just” dairy-free blueberry muffins are now loved in thousands of homes. The recipe showcases wild blueberries, which are smaller than their “domesticated” cousins, and perfect for generously populating muffins. They provide the perfect dose of sweet-tart fruit for lunch boxes or an after-school treat.

    Dairy-Free Old Fashioned Blueberry Muffins

    These Old-Fashioned Dairy-Free Blueberry Muffins are Wildly Popular

    This dairy-free wild blueberry muffins recipe was originally shared with us by Wild Blueberries in 2013! We have recently updated the recipe with more information and clarity, and we have several new tips in the FAQs below. But don’t worry, the ingredients haven’t changed a bit!

    Can I Use Regular Blueberries instead of making Wild Blueberry Muffins?

    Yes, you can! Wild blueberries are smaller and usually more flavorful, so they provide a bit more blueberry bang per bite. But regular blueberries will work in this dairy-free blueberry muffins recipe, too!

    Can I Use Fresh Blueberries instead of Frozen Blueberries?

    Fresh blueberries work great, too. Wild blueberries are only sold frozen, due to their delicate nature. But regular blueberries sold in the produce section also produce delicious results.

    Can I Substitute Other Fruit for the Berries?

    Other whole berries, like raspberries, blackberries, or currants are great variations for these muffins. Chopped or mashed fruit can provide more moisture, which might affect the recipe negatively. See my Dairy-Free Banana Muffins Recipe if you want to use smashed or blended fruit. If you’re looking for other types of dairy-free fruit muffins, use the search at the top of our site. We have dozens of them!

    Will Regular Whole Wheat Flour Work instead of All-Purpose Flour?

    Using all whole wheat flour will make these dairy-free blueberry a little denser. You can use up to half whole wheat flour to maintain some of the fluffiness. If possibly, use whole wheat pastry flour, which is a lighter grind of wheat flour. Or use white-whole wheat flour, which is still 100% whole wheat flour, but is lighter in taste and color.

    I Only have White Vinegar. Will that Work in this Muffin Batter?

    White vinegar should work just fine in place of the lemon juice or apple cider vinegar. It’s neutral, and won’t affect the taste, but does help give these dairy-free blueberry muffins a little extra lift.

    Can I Substitute a Different Sweetener for the Sugars?

    You can use coconut sugar or sucanat in place of one or both of the sugars. The muffins will just come out a touch less sweet. I haven’t tested these old-fashioned dairy-free blueberry muffins with a liquid sweetener or sugar-free sweetener. Both types of substitutions would affect the recipe.

    What Type of Milk Alternative Should I Use?

    Use whatever plain or vanilla milk alternative you have on hand! Most types will work just fine, including almond milk, oat milk, soy milk, rice milk, and coconut milk beverage. I use unsweetened vanilla milk alternative for making these dairy-free blueberry muffins, but it’s okay to use a sweetened version. These muffins are relatively low in sugar, so they won’t taste overly sweet for most people if you use a sweetened milk alternative.

    Can I Use Water instead of Milk Alternative?

    You definitely can! One commenter used water and increased the oil to 3 tablespoons. This is a good idea for maintaining a richer and fluffier muffin taste and texture.

    Can I Substitute Applesauce for the Oil?

    I don’t personally recommend it, but I’m not a fan of fat-free or extremely low fat muffins. Fat free muffins usually taste okay hot, but take on a gummy texture when cool. Just a little bit of fat gives these dairy-free blueberry muffins their tender texture. If you really need oil-free, you might try substitute full fat coconut milk (shake the can) for the milk alternative and oil. You could use a scant 1 cup of coconut milk total. I haven’t tested this option with these dairy-free wild blueberry muffins, but have had success baking with coconut milk in muffins.

    Your Recipe Calls for Eggs. Aren’t Eggs Dairy?

    f you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?. For egg-free, dairy-free blueberry muffins, see the egg-free and vegan option in the Special Diet Notes below.

    What Oil Should I Use? Can I Use Coconut Oil?

    Use your favorite oil for baking muffins or cakes. Lately, I’ve been using extra-light olive oil (not extra-virgin) due its neutral taste, good baking smoke point, and affordability. But any neutral-tasting oil will work great. You can certainly use coconut oil, but if you do, make sure your liquids and egg are at room temperature. If any ingredients are cool, it can cause the oil to solidify into little beads of solid oil.

    Can I Add Vanilla Extract?

    We like these dairy-free wild blueberry muffins without vanilla or with just a touch of vanilla (from the milk alternative). I do love vanilla, but sometimes it can compete with flavors. If you want to add vanilla, I would use just 1/2 to 1 teaspoon, or simply use vanilla milk alternative.

    How Should I Adjust these Dairy-Free Blueberry Muffins for High Altitude?

    I haven’t tested this recipe at high altitude, but if baking at over 3000 feet, I would reduce the baking powder to 2 teaspoons. At very high altitudes, you might need just 1 teaspoon of baking powder.

    Troubleshooting Tips

    Batter is Too Dry – Many recipes are tested in somewhat humid and low altitude environments. If you’re in a dry climate or season, the batter can be a little dry. If this is the case, simply add a little more liquid to make the batter easy to scrape into your muffin cups. If you’re at higher altitude, you likely need less baking powder. You can add a little more liquid, which might work fine …

    Muffins Collapsed when Baking – If the muffins rose up quickly and domed mid-way during baking, but were concave and dense when the time was up, there was too much leavener for your climate or altitude. If they were flat or slightly concave, reduce the baking powder to 2 teaspoons. If they were quite concave, reduce the baking powder to 1 to 1 1/2 teaspoons.

    Muffins Never Rose – If you checked in midway through, and they weren’t rising up, and they came out short and/or flat when finished, check your baking powder. Baking powder does go bad, even if it hasn’t reached its expiry. To test it, put about a 1/2 teaspoon of the baking powder in a bowl. Add some boiling water. It should vigorously fizz and bubble. If not, it’s on the way out. Try these dairy-free blueberry muffins with fresh baking powder.

    Dairy-Free Old Fashioned Blueberry Muffins

    Special Diet Notes: Old-Fashioned Dairy-Free Blueberry Muffins

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

    For vegan and egg-free wild 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, substitute your favorite gluten-free flour blend for the flour. One that includes xanthan or guar gum will usually yield the best results, or you can add 1/2 teaspoon of xanthan gum to the recipe. If using this gluten-free option, I would use eggs rather than an egg substitute, if possible.

    4.8 from 17 reviews
    Old-Fashioned Dairy-Free Blueberry Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    These wild blueberry muffins have become a favorite recipe for many of our readers. They come out delicious as is, but the formula is also quite forgiving with personal modifications.
    Author: Wild Blueberries
    Recipe type: Breakfast
    Cuisine: American
    Serves: 12 muffins
    Ingredients
    • 1½ cups all-purpose flour (can substitute whole wheat pastry flour for all or part)
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 2 teaspoons lemon juice or apple cider vinegar
    • Scant ¾ cup dairy-free milk alternative (see instructions)
    • ¼ cup brown sugar
    • ¼ cup + 1 tablespoon white sugar, divided
    • ½ cup (4 ounces) egg substitute or 2 large eggs
    • 2½ tablespoons oil
    • 2 cups frozen wild blueberries
    • ½ teaspoon ground cinnamon
    Instructions
    1. Preheat your oven to 400ºF and grease 12 muffin cups or line them with cupcake liners.
    2. In a large bowl, whisk together the flour, baking powder, and salt.
    3. Add the lemon juice or vinegar to a glass measuring cup. Add enough milk alternative to reach ¾ cup.
    4. Pour the milk alternative mixture into a medium bowl. Add the brown sugar, ¼ cup white sugar, egg, and oil, and whisk until combined.
    5. Add the wet mixture to the dry ingredients and gently mix just to combine. Be careful not to overmix.
    6. Fold in the blueberries.
    7. Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.
    8. Divide the batter between your prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.
    9. Bake for the muffins for 18 to 22 minutes or until firm to the touch.
    10. Let the muffins cool in the tins for a few minutes before carefully removing them to a wire rack to cool completely.
    11. You can store these dairy-free wild blueberry muffins in an airtight container at room temperature for up to 2 days. For longer storage, individually wrap the muffins and freeze them. When ready to enjoy, simply remove one from the freezer and let it defrost at room temperature (preferred), or reheat it on low in the microwave.
    Nutrition Information
    Serving size: 1 muffin Calories: 142 Fat: 4.1g Saturated fat: .7g Carbohydrates: 24.3g Sugar: 10.4g Sodium: 76mg Fiber: 1.1g Protein: 2.9g
    3.5.3229

    For Another Popular Option, Try Our Dairy-Free Mango Muffins!

    Healthy Mango Muffins - easy, naturally dairy-free, plant-based and delicious recipe!

     

    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.

    82 Comments

    1. Alex on August 9, 2023 4:37 pm

      Ended up messing up this recipe because the ingredients were listed in a confusing way. I thought it was (lemon juice) OR (apple cider vinegar + milk), as opposed to lemon juice (or apple cider vinegar) and milk. Basically, if milk was listed as it’s own bullet point I wouldn’t have skipped over it.

      Reply
      • Alisa Fleming on August 9, 2023 5:06 pm

        How would you suggest we list the milk alternative as its own bullet point for this recipe? Can you give an example? 3/4 cup minus 2 teaspoons? That seemed confusing or tedious if people pre-measured their ingredients.

        Reply
    2. cassie on February 8, 2023 5:56 am

      Is the lemon juice/apple cider vinegar with milk for flavour ?

      Reply
      • Alisa Fleming on February 8, 2023 9:58 am

        No, it’s an acid that reacts with the baking soda to help the muffins rise. It mimics the effect of buttermilk in baking. You can use white vinegar if you don’t have either of these.

        Reply
    3. liz on February 7, 2023 6:52 pm

      I only have wholemeal flour and my muffins tend to get quite dry. How do I overcome this?

      Reply
      • Alisa Fleming on February 7, 2023 8:03 pm

        Wholemeal flour absorbs more liquid than plain/all-purpose flour. So you’ll want to add more liquid. I might start by adding a couple tablespoons more liquid, and I’d possibly increase the oil to 3 tablespoons or 1/4 cup to add more tenderness. Or you can simply reduce the flour by a little bit – maybe to about 1 1/3 cups. It’s hard to say exact amounts without testing, but hopefully that helps!

        Reply
    4. Elaine on June 19, 2022 8:20 pm

      My baker’s intuition told me to add 1/2t vanilla. This enhanced the flavors.
      For me the mixture of wet and dry turned out absolutely perfectly. Perhaps folks who found it too wet or too dry were not measuring accurately. You might include “how to measure flour” to this recipe.
      I chose oat milk, 2 large eggs, coconut oil, 1/2 cup whole wheat pastry flour and 1 cup regular white flour, and I used 1/4 brown sugar and left out the white sugar. It was plenty sweet, cutting sugar in half.
      Thank you for this great non-dairy recipe. It will be my go-to, as I have many blueberry bushes in New Hampshire. They’ll ripen the first week in August. Can’t wait!

      Reply
    5. Calline on April 10, 2022 1:44 pm

      This is the best blueberry muffin recipe. I have been searching for a while. I used this recipe with spelt flour and gluten free flour (+1/8 t xanthan), with eggs, coconut milk, canola oil, and even a little extra lemon with lemon zest. They are perfect. As with any fruit baking, be careful not to overflow each one with blueberries as to allow them to cook through. Thank you for an amazing recipe!

      Reply
      • Alisa Fleming on April 10, 2022 2:47 pm

        I’m glad it worked so well for you, even with modifications!

        Reply
    6. Kristen on June 13, 2021 7:49 am

      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.

      Reply
    7. Rachel on September 11, 2020 11:36 am

      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 🙂

      Reply
      • Alisa Fleming on September 11, 2020 2:41 pm

        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!

        Reply
    8. LILLIA LEPAK on September 3, 2020 1:34 pm

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

      Reply
      • Alisa Fleming on September 3, 2020 1:45 pm

        Muffins freeze well!

        Reply
    9. Emily Stimpson on August 29, 2020 6:21 am

      Let consider swapping the sugars with coconut sugar or evaporated cane juice

      Reply
      • Alisa Fleming on August 29, 2020 11:46 am

        You are welcome to do that. It just makes muffins a little less sweet and a little less moist.

        Reply
    10. Lori on July 15, 2020 1:05 am

      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.

      Reply
      • Alisa Fleming on July 15, 2020 9:58 am

        Yes, you can use your favorite baking oil.

        Reply
    11. bg7023 on June 28, 2020 8:51 pm

      made these today egg free and dairy free and i’ve never tasted anything like it!! delicious 🙂
      Would recommend.

      Reply
      • Alisa Fleming on June 29, 2020 9:43 am

        Awesome! Glad they worked out well for you.

        Reply
    12. Susan Dubose on May 24, 2020 6:26 pm

      Loved them! I added a banana and chocolate chips and they were a HUGE hit.

      Reply
      • Alisa Fleming on May 25, 2020 9:58 am

        That’s fantastic! Thanks for your feedback Susan.

        Reply
    13. Evelyn Williams on May 18, 2020 9:28 pm

      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!

      Reply
      • Alisa Fleming on May 18, 2020 10:55 pm

        That’s great! I’m so glad the recipe worked out well for your needs!

        Reply
    14. Nat on April 21, 2020 5:55 pm

      Can the blueberries be frozen when I add them in the mixture or should I thaw them before?

      Reply
      • Alisa Fleming on April 21, 2020 7:58 pm

        It should work fine if you add them frozen.

        Reply
    15. Amy on March 15, 2020 7:01 pm

      My husband said these are the best blueberry muffins that I have ever made. They turned out great.

      Reply
      • Alisa Fleming on March 15, 2020 7:17 pm

        That’s high praise! Thank you.

        Reply
    16. Maureen on February 24, 2020 12:20 pm

      How do you store these muffins and how long are they good for? Could you freeze them?

      Reply
      • Alisa Fleming on February 24, 2020 12:50 pm

        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.

        Reply
    17. Callie on February 20, 2020 5:23 pm

      Very good. Much better than regular blueberry muffins. Will try on my family

      Reply
    18. Dianne M. on August 6, 2019 4:25 am

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

      Reply
      • Alisa Fleming on August 6, 2019 6:28 am

        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.

        Reply
    ← Older 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
    The Best Dairy-Free Protein Bars Taste Test - Top Choices for every dietary need and craving

    The Best Dairy-Free Protein Bars Taste Test

    Enjoy Life Halloween Chocolate Minis - Gluten-Free, Dairy-Free, Nut-Free, Soy-Free, and Positively Delicious! Ricemilk Chocolate and Dark Chocolate Varieties.

    Trade Up this Halloween with Enjoy Life Allergy-Friendly Chocolate Minis

    Enjoy Life FoodsEat dairy free book
    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 © 2005-2023 Fleming Marrs Inc.

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