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!
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.