Blueberry Muffins - Dairy Free
"Eather fresh or frozen blueberries can be used. Frozen may need longer cooking time."
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 1 3⁄4 cups flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup blueberries
- 1 egg
- 12 tablespoons vegetable oil
- 1⁄2 cup water
- 1⁄4 teaspoon vanilla
- 1 tablespoon sugar (optional)
- 1⁄8 teaspoon cinnamon (optional)
directions
- 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.
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Reviews
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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! -
These were colorless, not sweet enough, and I could taste the oil. Won't make again.
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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.
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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. -
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.
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Tweaks
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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. -
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
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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!
RECIPE SUBMITTED BY
Rnault
Canada
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!
