Wacky Blueberry Muffins (Naturally Vegan)

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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)
 
Prep time
Cook time
Total time
 
This is a beloved muffin recipe adapted from VegWeb.
Author:
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.

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About Author

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.

55 Comments

    • The vanilla milk beverage adds both sweetness and vanilla. If you use plain, I would personally add at least 1/4 teaspoon vanilla extract (you can add more), and you might want to add a little more sweetener (but it might be fine for you without. The plain milk beverage will work fine though.

  1. THANK YOU! This recipe is perfect for my son who has allergies to eggs and milk. I used a cup of Organic Pacific Vanilla Oatmilk. It’s great!

  2. I have been vegan for one year and only after this recipe am I excited to bake again! These were perfect just exactly as the recipe called for which made for predictable and stressless baking. I love that they aren’t “good for vegan muffins” …Nope! They are just really yummy muffins!

  3. I see the recipe calls for vanilla dairy-free milk of choice. Does it matter if you use sweetened or unsweetened?

  4. Instead of the blueberries I added cinnamon and brown sugar and after baking dusted them with powdered sugar…they turned out terrific!

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