Wacky Blueberry Muffins (Naturally Vegan)


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.

4.8 from 4 reviews
Wacky Blueberry Muffins (Naturally Vegan)
Prep time
Cook time
Total time
Serves: 8 muffins
  • 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!)
  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.

About Author

Alisa is the founder of GoDairyFree.org, Senior 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. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. 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!

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

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

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

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

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