Basic Blueberry Muffins {Dairy-Free & Egg-Free}

Original Post:  April 2009

To make most muffins, we use a basic muffin recipe inspired by my Betty Crocker cookbook. Today we made blueberry muffins but you can use any mix-in's that you want, really.  We've done strawberries, blackberries, diced apples, chocolate chips...  If you like nuts, add those. It's really that versatile.  


1-1/2 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 - 1-1/2 cup of mix-in's

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.

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.

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Alisa - Frugal Foodie said...

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!

hol said...

I made these. They are good!

Anonymous said...

How many strawberries do I add and when?

Jamie Kaufmann said...

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.