Blueberry Muffins Dairy-Free Egg-Free
In my world, the best recipes use basic ingredients from your pantry.
And this blueberry muffin does just that.
Long ago, we figured out how to make basic blueberry muffins dairy-free and egg-free for our food allergy family.
And it's now a staple food in our house.
Use egg if you can.
But if you need eggless blueberry muffins, there are two easy options for egg in this recipe.
The one egg can easily be replaced with a flax egg or simply replace the one egg with applesauce.
This recipe also does call for milk, so just replace that with your favorite dairy-free milk if you need to.
We have successfully used soy, almond, coconut, oat, and flax milk in this recipe.
And don't forget the crunchy sugar on top!
That's the secret to making muffins that taste like they came from a bakery.
Your kids will love the crunchy sugar on top!
BEST MUFFIN PAN
If you are a family with food allergies, you may find yourself baking safe goodies on the regular like me.
That's why I've invested in the very best baking pans at our house.
And I'm still happily adding to my collection.
USA Pans are my absolute favorite.
I even buy them at Christmas for friends and family.
What makes USA Pans so awesome?
- Made with durable aluminum
- Not made with teflon
- Coated in food-grade, non-stick silicone
- Everything pops right out!
- Eliminates the need for disposable muffin liners
- Washes up like a dream, with no effort at all
- Made in the USA!
The muffin, mini muffin, and donut pans are my very favorites.
FRESH OR FROZEN BLUEBERRIES IN MUFFINS
Honestly, I use either one.
Both fresh and frozen blueberries work great in this recipe.
I mostly use frozen because they are more affordable that way, and we always have frozen blueberries on hand.
We buy organic blueberries with our staples at Sam's Club now.
DO I SMOOTH THE MUFFIN BATTER
No, muffin batter does not have to be smoothed before baking.
Just spoon the batter into the muffin wells.
And bake them as is.
Muffins actually come out better when left with their rugged shape.
It's what we see at coffee shops, right?
RECIPE REVIEW
"Great recipe! I made it today, they turned out great, I’ll use this recipe again." Pinterest Reader
See the easy recipe below!
BLUEBERRY MUFFINS RECIPE
Here is the chunky sugar (affiliate) I use on top.
Makes 12 regular muffins
Preheat oven to 350 degrees
INGREDIENTS
1-¾ cups flour
⅓ cup sugar
2 teaspoon baking powder
¼ teaspoon salt
¾ cup warm dairy-free milk
¼ cup liquid oil (coconut or vegetable)
4 tablespoons applesauce or 1 egg
1 cup blueberries (frozen or fresh)
turbinado chunky raw sugar for sprinkling on top
DIRECTIONS
Preheat oven to 350 degrees.
Grease a muffin pan if needed. Or line a muffin pan with paper cups. Or use our favorite muffin pan (affiliate), no grease or liners needed.
Whisk 1 and ¾ c. flour, ⅓ c. sugar, 2 tsp. baking powder, and ¼ tsp. salt in a large bowl.
Make a well in the center of the dry mixture.
In a medium bowl or large measuring cup, combine ¾ c. warm dairy-free milk, ¼ c. melted coconut or vegetable oil, and 4 tbs. unsweet applesauce or 1 egg.
If the wet mixture is too cold and the coconut oil hardens, you can heat the mixture in your microwave until it all becomes liquid.
Pour wet mixture into the well of the dry mixture.
Gently fold in 1 c. frozen or fresh washed blueberries.
Spoon batter into muffin pan wells. I like to use this large scoop (affiliate) for consistent sized muffins.
Sprinkle tops with raw chunky sugar (turbinado) for a nice, bakery-style crunch.
Bake at 350 for about 15-20 minutes until they spring back to the touch and are golden brown.
Serve hot with dairy-free butter.
Or remove from muffin tin and let cool on a rack before storing in an airtight container.
Hope you enjoy these dairy-free and egg-free blueberry muffins as much as we do!
You can save these muffins on Pinterest for later.
And click here for more dairy and egg free muffin recipes that are super easy and delicious.
This was originally posted in April 2009.
Could I add Agave instead of sugar ? If so how much would you think?
It's worth trying for such a simple recipe! Looks like 1:1, from a Google search. Let us know if you try!
Have you used any alternative flours in these? We are gluten, egg, tree nuts, and potato free here.
Hi Jennifer. Oftentimes readers sub 1:1 flour in our dairy and egg free recipes but we haven't heard of it being done with our blueberry muffins yet. If you try, we'd love to hear. 🙂 Thanks for the question.
@Jamie Kaufmann, the thing is I usually have to mix 2 or 3 flours together in my recipes I have coconut, cassava and tigernut flour
Is there a link that sends me directly to the printable recipe? I love your recipes but I’m never able to print them. Thanks!
Hi Carmen, thanks for asking. We started our blog in 2008 before print recipe was a thing. And just haven't gotten to converting all the recipes over to that. For now, we offer our top 100 recipes in printable sheets for your allergy binder inside our membership as a member perk. If you'd like more info, here's the link. I hope that helps! http://www.subscribepage.com/mamfam
My son loves strawberries and blueberries...but not in muffins 🙁 Can i add pureed fruit??
Ooooo, I'd try the chocolate chip version. 🙂 Or check out our recipe for banana chocolate chip muffins, really good! Also, pumpkin chocolate chip. Just use the search bar. xo
Sorry anonymous, I added those missing points! I think it was about 1 cup of diced berries and they get folded into the batter last, before baking.
How many strawberries do I add and when?
I made these. They are good!
I can't believe we are already coming into strawberry season!
There is a great strawberry muffin recipe in My Sweet Vegan too; both sound do good right now!