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.
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.
- 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!)
- Preheat your oven to 400ºF and line 8 muffin wells with cupcake liners.
- 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.
- 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.
45 Comments
I can’t wait to try these! Can I sub water for the dairy free milk?
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!
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!
Marvelous! Thanks for sharing your modifications Brittany.
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?
Yes, they freeze well! They have about 225 calories per muffin. Glad you enjoyed them!
Just tried these super yummy blueberry muffins ❤️
They are bomb !!
This is going to be my go to recipe .
Nice! So glad you enjoyed the recipe Sona.
Can you make these with bananas and peanut butter instead of blueberries?
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.
What type of oil are you using to make the muffins? It dosent list what kind in the ingredients.
Thank you
You can use your favorite baking oil.
I made them with 1/2 cup whole wheat flour, and they turned out delicious!
Marvelous! Thanks for sharing your adaption Amber.
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!
Awesome! Thanks for sharing your feedback on these Pascale. Glad they made your girls smile 🙂
Delicious! This will be my go-to blueberry muffin recipe from now on!
Fantastic! Glad you enjoyed the recipe Susan.
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
That’s so cool! Thanks for sharing this Natasha 🙂
How many calories is this recipe
Can we use fresh coconut milk as a non diary milk product?
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.
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Do the blueberries have to be frozen? Can I use fresh blueberries? What is the difference when it comes to cooking?
Hi Natasha, you can use fresh.
Just made these last night and they are AMAZING! I used fresh blueberries in mine and the muffins came out really delicious!
Amazing recipe! My go-to recipe for breakfasts and guests.
That’s great! So glad you are enjoying it Michelle.
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!
Delish!!! Love love love
These were delicious. I used half AP flour and half whole wheat and substituted applesauce for oil. Definitely will make these again!
That’s so great! Thanks for sharing your modifications, too, Jill!
Hi is it possible to make these gluten free as well? They look delicious!
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)
Just curious if they came out okay with a GF flour substitution?
I made them with Bob’s Red Mill Gluten Free 1 to 1 flour and they came out delicious!
Good to know! Thanks for sharing this Tara.
Have been making these muffins from a similar recipe for years. Substitute 1/4 applesauce for the oil…taste great!