You are here

Member since May 2006

Very Simple Blueberry Muffins

What you need: 

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk
1/4 cup vegetable oil
1 cup frozen blueberries

What you do: 

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.
3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Preparation Time: 
5 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Recipe Category: 



My alterations:
I used 1 cup white flour and 1/2 cup lightly ground oat flour
Applesauce in place of the oil
1/4 cup of stevia and 1/4 cup sugar
I also added some extra blueberries, 2 tbsp. of almond slivers, and 2 tbsp. of flax powder.

These were so delicious. They weren't too sweet and the blueberries tasted decadent.



I like the blueberry ones, but not a big fan of blueberry muffins in general. So, I've been using this recipe with cranberries and chocolate chips. Also increased the milk to 1 cup. These always come out delicious.

This week I'm going to see if I can use it to make cranberry orange muffins.


I add strawberries to mine. I do some with just blueberries some with just strawberries and then I have some that is a mix of both and all taste very amazing!!!!


These were the first muffins I have ever baked in my life and lucky for me they turned out perfect! Simple too. After reading a bunch of the reviews, I think next time I will use whole wheat flour instead of white (a bit healthier), maybe do half blueberries and half raspberries, and maybe try using brown sugar instead of white or adding some cinnamon...oooh the possibilities! Thanks so much for sharing, I can't wait to make a batch for my non-vegan boyfriend to see what he thinks!


Awesome!!! I made these this morning and substituted applesause (plain organic) for the oil,unsweetened coconut milk, fresh blueberries, and used whole wheat pastry flour.  They are fantastic.  Thank you for this recipe.  :)


I made these tonight in large part because my pantry was a little bare & I didn't have all the ingredients for my usual blueberry muffin recipe. These are tasty! I did back the salt down to 1/2 tsp and I added in a scant tsp of orange extract for a little flavor (lemon would have been better, but I was out; I can see why others appreciated adding vanilla).

I used plain almond milk for the nondairy milk, canola for the oil, and frozen blueberries. I added an extra tablespoon or two of milk because the batter looked dry, and I got eight nice-sized muffins out of this as indicated. Thank you for a nice, easy recipe!


I've made these twice, and they come out tough around the edges both times.  I stink at baking, though, so I'm slow to blame the recipe, especially considering all of the great reviews.

Next time I make muffins, I'll be looking for a recipe that is more fool-proof.


Delicious! I didn't have the blueberries so I threw in a chopped apple and a handful of raisins, and then for good measure I added a dash each of cinnamon, nutmeg, and vanilla. It came out to 9 decent sized muffins. I appreciate how simple this recipe was to make - I only dirtied one bowl, two measuring cups, one measuring spoon, and one wooden spoon. Can't beat that. :)


;)b I love how easy these were!  I've missed blueberry muffins on a serious level! Thanks!



Log in or register to post comments