My family adores a simple muffin for breakfast, at dinner, for a snack…
and even on the road.
For any reason, really.
And to me, the best recipes use basic ingredients from your pantry.
This blueberry muffin does just that.
Long ago, we figured out how to make basic blueberry muffins…
milk-free and egg-free for our food allergy family.
There are three options for egg in this recipe.
Use egg if you can.
But since there’s only one egg in the recipe,
it can easily be replaced with 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.
We use almond or coconut.
But flax, hemp, oat, soy would work, too.
And don’t forget the crunchy sugar on top!
That’s the secret to making muffins that taste like they came from a bakery.
Something many of our food allergy kiddos haven’t experienced.
So mama, don’t forget the crunchy sugar on top! (affiliate)
I keep it stocked for muffins.
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 on Amazon are my absolute favorite.
I even buy them at Christmas for friends and family.
What makes USA pans so awesome?
They made with durable aluminum.
They are not made with teflon.
They are coated in food-grade, non-stick silicone.
Everything I make in these pans pops right out!
With all the baking I do, these pans eliminate the need for disposable muffin liners.
They wash up like a dream, with no effort at all.
They are made in the USA!
I especially love the muffin, mini muffin, and donut pans.
Here’s the Amazon link to USA Pans we love (affiliate).
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.
Walmart has bulk, organic frozen blueberries on Walmart grocery pick-up.
DO I SMOOTH THE MUFFIN BATTER
No, muffin batter does not have to be smoothed flat 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? 🙂
“Great recipe! I made it today, they turned out great, I’ll use this recipe again.” Pinterest Reader
BLUEBERRY MUFFINS DAIRY & EGG FREE
Makes 12 regular muffins
Preheat oven to 350 degrees
1-3/4 cups flour
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dairy-free milk
1/4 cup liquid oil (coconut or vegetable)
4 tablespoons applesauce or 1 egg
1 cup blueberries (frozen or fresh)
turbinado raw sugar (affiliate) for sprinkling on top
HOW TO MAKE BLUEBERRY MUFFINS FROM SCRATCH
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.
Mix 1 and 3/4 c. flour, 1/3 c. sugar, 2 tsp. baking powder, and 1/4 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 3/4 c. dairy-free milk, 1/4 c. liquid coconut or vegetable oil, and 4 tbs. unsweet applesauce or 1 egg.
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.
Sprinkle tops with raw sugar (affiliate) for a nice, bakery-style crunch
Bake at 350 for about 25 minutes until they spring back to the touch and are golden brown.
Serve hot with dairy-free butter or let cool and store in an airtight container.
Hope you enjoy these milk-free and egg-free blueberry muffins as much as we do!
You can save these muffins on Pinterest. Enjoy!
Click here for more eggless dairy-free muffin recipes that are super easy and delicious.
This was originally posted in April 2009.