I know, there are a million recipes out there for blueberry muffins, and some of them are even dairy-free or vegan. So why am I posting ANOTHER dairy-free blueberry muffin recipe? Well this one uses simple ingredients that you probably already have in your pantry. No milk substitutes, no vegan butters, just plain old flour and a few other ingredients.
This is a simple, go-to, basic muffin recipe. Feel free to mix it up by replacing the blueberries with strawberries, or even some cherries and chocolate chips!
Dairy-Free Blueberry Muffins (vegan)
makes 12 muffins
1 cup water (You can use a dairy-free milk if you'd like, but you don't need to.)
2 cups all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup plus 2 tablespoons sugar
¼ cup plus 2 tablespoons oil (I used coconut oil)
1 teaspoon vanilla extract
1 cup blueberries
Preheat your oven to 375°F. Grease or oil a 12 cup muffin tin and set aside.
Combine your dry ingredients in a large mixing bowl. Create a well in the center and pour in your wet ingredients. Stir just to combine, then gently fold in the blueberries.
Add your muffin batter to the tin, filling each cup about halfway. Bake for about 20 - 25 mins, or until baked through and lightly browned.
Renee says
Does this need vinegar?
Milk Free Mom says
No, I don't use vinegar in this recipe. The water reacts with the baking powder, and the acid in the baking powder reacts with the baking soda.
Charlene says
Can I substitute spelt four for the all-purpose flour?
Lyndsay Homme says
I haven't tested this recipe with spelt flour, but it should work. You may need to add a tablespoon or two of water if your batter seems dry. Let me know how they turn out for you!