Blueberry Muffins - Dairy Free

"Eather fresh or frozen blueberries can be used. Frozen may need longer cooking time."
photo by a user photo by a user
Ready In:
12 muffins




  • Preheat oven to 400, grease muffin cups.
  • Sift flour, sugar, baking powder and salt together into a mixing bowl.
  • Stir in blueberries.
  • Mix egg, oil, vanilla and water together, then stir them into the flour mixture.
  • Stir until well combined.
  • Spoon into muffin cups.
  • Sprinkle top with optional sugar and cinammon (if desired).
  • Bake 13 - 20 minutes.

Questions & Replies

Got a question? Share it with the community!


  1. I love these. As someone who can't have dairy, this recipe has been a delight! I do add a bit more sugar than recommended and substitute apple sauce for the oil. Yummy!
  2. These were colorless, not sweet enough, and I could taste the oil. Won't make again.
  3. I was kinda expecting more poof. I used fresh Blueberries and followed the recipe. Kinda dense. Used cinnamon and light brown sugar for topping. Taste was not really flavorful, except for the added blueberries. I wonder if there is a good oil substitute.
  4. These muffins came out perfect when I doubled the oil and added a little vanilla. They where like miniature cakes! I also baked them only for 13 minutes but I used fresh blueberries and I have a strong oven.
  5. For a recipe that didn't require milk and I could use frozen berries, I thought it was delicious and not bland. I did increase the baking time, as suggested, which is what prevented the muffins from being crumbly.


  1. I followed the recipe and the comments and doubled the amount of oil, but I also doubled the sugar as well. I let them bake for 17 minutes instead of 13 and they turned out to be the absolute best homemade blueberry muffins I have ever made.
  2. I've made this 3 times the first time I followed the recipe the second time I tried double sugar and substituted chopped peaches for blueberries they came out better a lot less crumbly and more sweet the third time I put 1 and a half cups sugar and a cup peaches. I live in high altitude so I bake them for a full 20 minutes great recipe and pretty versatile as far as what you put in it! I plan to try lots of fruits with this my kids love them I love them and my husband does too
  3. I really enjoyed these! to make it slightly healthier, I did 1 cup of all purpose flour, 1/2 cup of whole wheat flour & 1/4 cup of buckwheat flour. Then I replaced 2 tablespoons of oil with 2 tables of my friends homemade applesauce. Delicious!


Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
View Full Profile

Find More Recipes