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.
59 Comments
Great muffins – kid and adult friendly!
First made these muffins for a kids’ party food – friend’s daughter w/ lots of food allergies.
Well received by many and now one of my go-to recipes when I have blueberries, raspberries or blackberries to use up – easy, versatile and tasty!
I’m to happy to hear you’ve been enjoying this recipe, thanks for the feedback!
Hello!
My son is allergic to eggs so Id love to make these a little more baby friendly. Any suggestion on how to sub out the sugar?
I can’t make any suggestions without testing. The sugar affects both the taste and texture. You can sub another sugar, if you’re just looking for refined sugar-free, like coconut sugar.
*Much better made as SIX muffins.
Bake for same amount.
Hi! These look great! Do you need to use Vanilla soy milk or can it just be plain, unflavored soy milk? Thanks!
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.
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!
Marvelous! Oat milk is great in baked goods 🙂 Thank you for your feedback Diana!
Can I use Jumbo muffin cups to make these?
That should work, but you will need to adjust the baking time.
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!
Fantastic! So happy you enjoyed the recipe Tammy.
Can you use rice flour in place of AP?
Hi Kaleena, a direct swap of a single gluten-free flour will not yield great results. They will be very crumbly and dense if you sub all rice flour.
I see the recipe calls for vanilla dairy-free milk of choice. Does it matter if you use sweetened or unsweetened?
The recipe uses a sweetened one, but if you prefer the muffins a little less sweet, unsweetened works great, too.
Instead of the blueberries I added cinnamon and brown sugar and after baking dusted them with powdered sugar…they turned out terrific!
That sounds delicious! Thank you for sharing.