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    You are at:Home»Dairy-Free Recipes»Bread»Wacky Blueberry Muffins (Naturally Vegan)

    Wacky Blueberry Muffins (Naturally Vegan)

    57
    By Alisa Fleming on July 11, 2015 Bread, Breakfast, Dairy-Free Recipes

    Like “wacky cake” from the wartime era, this cost-effective recipe for wacky blueberry muffins can be made with just inexpensive pantry ingredients – and some blueberries, of course! That said, you can swap in other berries or even chocolate chips, if desired. Note that these muffins are a touch denser than bakery-style, but should still rise nicely.

    Wacky Blueberry Muffins Recipe (naturally vegan and use just a handful of pantry ingredients!)

    This wacky blueberry muffins recipe was originally contributed to us back in 2006 as an adaptation of one on VegWeb. We’ve updated it for National Blueberry Muffin Day this year!

    Reader Raves

    In addition to the comments below, Facebook follower Amanda shared a photo on our Facebook Page and said:

    There were 8…they are disappearing fast! And tasted even better than they looked!

    Special Diet Notes: Wacky Blueberry Muffins

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

    4.6 from 10 reviews
    Wacky Blueberry Muffins (Naturally Vegan)
     
    Print
    Prep time
    10 mins
    Cook time
    25 mins
    Total time
    35 mins
     
    This is a beloved muffin recipe adapted from VegWeb.
    Author: Alisa Fleming
    Serves: 8 muffins
    Ingredients
    • 1½ cups all-purpose flour (can sub part white-wheat flour)
    • ½ cup sugar (or your granulated sugar of choice)
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ¾ to 1 cup vanilla dairy-free milk beverage (of choice)
    • ¼ cup oil
    • 1 cup frozen blueberries (wild if possible!)
    Instructions
    1. Preheat your oven to 400ºF and line 8 muffin wells with cupcake liners.
    2. Whisk the flour, sugar, baking powder and salt together in a mixing bowl. Add ¾ cup milk beverage and the oil. Stir until just combined; do not overmix. If you are at higher altitude or in a dry climate, you may need to increase the milk beverage to 1 cup. Fold in the blueberries.
    3. Pour the batter into baking cups and bake for 20 to 25 minutes, or until lightly golden on top and a toothpick inserted into the center of a muffin comes out crumb-free.
    3.5.3229

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    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.

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    57 Comments

    1. Kim B on August 9, 2018 9:44 pm

      I can’t wait to try these! Can I sub water for the dairy free milk?

      Reply
      • Alisa Fleming on August 10, 2018 6:59 am

        I do recommend the dairy-free milk beverage – it adds flavor, a little sweetness, and a little body to the crumb. If you opt to use water, I would add some vanilla extract and you might like a smidgen more sweetener. I haven’t tested this recipe with water as a heads up!

        Reply
    2. Brittany on July 28, 2018 2:13 pm

      These came out great! They were just sweet enough. I used coconut sugar and then used the unsifted, coarse coconut sugar for a topping. I used coconut oil, but I might try vegan butter next time for extra richness. 3/4 c. of almond milk was just right for me!

      Reply
      • Alisa Fleming on July 28, 2018 4:21 pm

        Marvelous! Thanks for sharing your modifications Brittany.

        Reply
    3. Lauren Taylor on July 12, 2018 6:50 pm

      My friend made these and they’re amazing so now I’m doing them! Two questions: 1. Do the muffins freeze well? 2. How many calories are in them?

      Reply
      • Alisa Fleming on July 12, 2018 7:39 pm

        Yes, they freeze well! They have about 225 calories per muffin. Glad you enjoyed them!

        Reply
    4. Sona Rao on April 3, 2018 5:24 pm

      Just tried these super yummy blueberry muffins ❤️
      They are bomb !!
      This is going to be my go to recipe .

      Reply
      • Alisa Fleming on April 4, 2018 7:51 am

        Nice! So glad you enjoyed the recipe Sona.

        Reply
    5. Chris on February 8, 2018 2:34 am

      Can you make these with bananas and peanut butter instead of blueberries?

      Reply
      • Alisa Fleming on February 8, 2018 7:33 am

        Both bananas and peanut butter will change the texture. That isn’t necessarily a bad thing though. The bananas add moisture (I’m assuming you are mashing them, not chopping), and so you might need to bake the muffins for longer. Peanut butter does fairly well when added to muffins, but can sometimes cause them to be a little drier, depending on the PB.

        Reply
    6. Tye on August 27, 2017 4:57 am

      What type of oil are you using to make the muffins? It dosent list what kind in the ingredients.

      Thank you

      Reply
      • Alisa Fleming on August 27, 2017 6:51 am

        You can use your favorite baking oil.

        Reply
    7. Amber on August 2, 2017 11:36 am

      I made them with 1/2 cup whole wheat flour, and they turned out delicious!

      Reply
      • Alisa Fleming on August 3, 2017 2:27 pm

        Marvelous! Thanks for sharing your adaption Amber.

        Reply
    8. Pascale on May 7, 2017 4:41 pm

      Just came across this recipe this afternoon and decided to give it a try… I used So good original and I love them, my girls love them. They have food allergies (dairy, eggs, nuts, fish, shellfish) and I was starting to be fed up with chocolate chip cookies and chocolate cakes. So Happy to have found your recipe Alisa! These muffins are delicious! Thank you so much for sharing!

      Reply
      • Alisa Fleming on May 12, 2017 8:09 pm

        Awesome! Thanks for sharing your feedback on these Pascale. Glad they made your girls smile 🙂

        Reply
    9. Susan on March 10, 2017 11:39 am

      Delicious! This will be my go-to blueberry muffin recipe from now on!

      Reply
      • Alisa Fleming on March 10, 2017 1:01 pm

        Fantastic! Glad you enjoyed the recipe Susan.

        Reply
    10. Natasha on December 11, 2016 7:44 pm

      Hi!
      I tried out your recipe on my youtube channel and gave it a review!
      Super yummy!
      Feel free to check it out 🙂
      https://www.youtube.com/watch?v=d7Vlqkk8qCg&t=4s

      Reply
      • Alisa Fleming on December 23, 2016 4:02 pm

        That’s so cool! Thanks for sharing this Natasha 🙂

        Reply
    11. Faro on September 29, 2016 12:06 pm

      How many calories is this recipe

      Reply
    12. madhusha shyamalie on September 27, 2016 6:21 am

      Can we use fresh coconut milk as a non diary milk product?

      Reply
      • Alisa Fleming on September 27, 2016 7:43 pm

        If you are asking about full-fat, real coconut milk, you can, but you will want to thin it out for this recipe. I about 3:1 or 4:1 water to coconut milk should work.

        Reply
    13. Pingback: Nut-Free & Dairy-Free Snack List (Printable! Over 100 Options!)

    14. Natasha on June 27, 2016 4:48 am

      Do the blueberries have to be frozen? Can I use fresh blueberries? What is the difference when it comes to cooking?

      Reply
      • Alisa Fleming on June 27, 2016 9:06 am

        Hi Natasha, you can use fresh.

        Reply
      • Brie on August 8, 2016 4:09 am

        Just made these last night and they are AMAZING! I used fresh blueberries in mine and the muffins came out really delicious!

        Reply
    15. Michelle on June 14, 2016 8:32 am

      Amazing recipe! My go-to recipe for breakfasts and guests.

      Reply
      • Alisa Fleming on June 16, 2016 11:41 am

        That’s great! So glad you are enjoying it Michelle.

        Reply
    16. Jennifer on March 19, 2016 8:38 am

      thanks for a great recipe! I made it this week and shared it on my blog:
      http://www.juniperinherhair.com/sweet-potato-burrito-bowls-chilled-spicy-thai-noodles-and-bangin-good-shrimp-blueberry-muffins-and-blueberry-slab-pie-recap/

      cheers!

      Reply
    17. Mel on March 8, 2016 5:31 pm

      Delish!!! Love love love

      Reply
    18. Jill B on January 17, 2016 3:59 pm

      These were delicious. I used half AP flour and half whole wheat and substituted applesauce for oil. Definitely will make these again!

      Reply
      • Alisa Fleming on January 18, 2016 7:46 am

        That’s so great! Thanks for sharing your modifications, too, Jill!

        Reply
    19. Donna on January 4, 2016 11:26 pm

      Hi is it possible to make these gluten free as well? They look delicious!

      Reply
      • Alisa Fleming on January 5, 2016 7:24 am

        You can give it a trial Donna, but we haven’t tested it. You will need to ensure you use some type of binder (gums, eggs, etc)

        Reply
      • Clarisa on September 8, 2016 1:02 am

        Just curious if they came out okay with a GF flour substitution?

        Reply
        • Tara on November 27, 2016 10:22 am

          I made them with Bob’s Red Mill Gluten Free 1 to 1 flour and they came out delicious!

          Reply
          • Alisa Fleming on November 29, 2016 7:34 am

            Good to know! Thanks for sharing this Tara.

            Reply
      • Elly on July 1, 2019 8:15 am

        Easily made into gluten free by subbing 1c. Oat flour (ground oats) and 1/2c. Almond flour but they didn’t rise like a normal muffin due to the lack of eggs. Overall taste is good though. 🙂

        Reply
    20. John on July 12, 2015 7:44 am

      Have been making these muffins from a similar recipe for years. Substitute 1/4 applesauce for the oil…taste great!

      Reply
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