Dairy-free, Egg-free Vegan Blueberry Muffins

The blueberry muffins were a perfect start to a snowy day like today. I am by no means a baker. I think I made perfect brownies once and that was the end of that. I was never able to recreate the crunch cornered chocolate brownie I made once perfectly, following a recipe ever again ( but I’ll sure keep trying!). However, I made this muffin dozens of times already with great success. My kids, family and friends all love it. The original recipe was adapted from:



1 1/2 cups all-purpose flour

1/2 cup sugar, plus 1 tablespoon for muffin tops

1/2 tsp salt

2 tsp baking powder

1/3 cup olive oil

1 snack size pack of applesauce

1/2 cup ricemilk

1 1/2 teaspoons bourbon vanilla extract

1.5 cups of fresh blueberries ( I usually put the whole carton because I love extra blueberries popping with the juicy, sweet and tart flavor in every bite)


1- Dump the flour, sugar, baking powder, oil, salt, rice milk, bourbon vanilla extract into a missing bowl and use fork to combine. The muffin batter will be quite thick– it’s supposed to be.

NOte: I did 1/4 granulated sugar and 1/4 cup brown sugar because I was out of the granulated sugar.

2- Fold in the blueberries.

3- Scoop into muffin pans (filling it 1/2 to 3/4 of it) and gently sprinkle a little sugar on top of each muffin too. This was as great suggestion from the original recipe. It makes the top crunchy. Not quite a crumble, but such a great touch to make it satisfying (and guilt free)!

I had the girls all helps to line the muffin pan with cupcake liners.

The girls and I filled them up. I am usually guilty of over filling hah!

3- Bake muffins 400F 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out with dry.

Note: Bake 9-11 minutes if making mini muffins.

How do you like to eat your muffins? We love ours warm and fresh from the oven just as is. What are some of your favorite muffin recipes?

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