My family adores a good simple muffin for breakfast, for snacks, for the road. For any reason!
To me, the best recipes are basic ones where you can substitute in any flavor you want.
This milk-free and egg-free muffin recipe makes a wonderful blueberry muffin.
But strawberries, blackberries, diced apples, chocolate chips, or nuts would also be tasty options.
And don’t forget the crunchy sugar on top!
DAIRY-FREE, EGG-FREE BASIC MUFFINS
1.5 cups flour
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
raw sugar for sprinkling on top
3/4 cup dairy-free milk
1/4 cup oil (coconut or canola)
1 egg, flax egg, or 3 Tbs. applesauce
1.5 cup of your mix-in (blueberry, chocolate chip, nuts, dice apples, diced strawberries, etc)
Preheat oven to 400
Grease a muffin pan if needed. Or line a muffin pan with paper cups. Or use our favorite ungreased silicone coated muffin pan (affiliate).
If using flax/water egg replacement, mix ground flax and water. Let sit for 5 minutes until mixture reaches egg-like consistency.
Mix flour, sugar, powder, and salt. Make a well in the center. In another bowl, combine egg or egg replacement, milk, and oil. Add wet mixture to dry mixture. Gently fold in the mix-in. Spoon batter into cups.
Sprinkle tops with raw sugar for a nice crunchy top.
Bake at 400 for 20 minutes or until golden brown. Cool on wire rack.
Have fun creating all kinds of basic dairy-free muffins! We’d love to know what mix-in you try!
Original Post: April 2009