In our home it is a tradition to make a “home made” breakfast on Saturday morning and each person gets a turn to choose and help make breakfast that day. This weekend my daughter choose blueberry muffins. She nearly always chooses blueberry muffins because she loves them so much. Everyone else in the family loves them too, so we have to limit the number of muffins they can eat in one morning. Once when my son was visiting his grandma’s house, she made these as mini-muffins and my son ate more than 20! I’m glad my kids enjoy them, but some self restraint is necessary!

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Blueberry Muffins (Egg Free and Dairy Free)

So moist and sweet!  One of our family’s all-time favorite breakfast foods.  Such a favorite, that we always make two batches!  We usually make these with 1 cup of whole white wheat flour and 1 cup of all-purpose flour.  If you prefer all white flour, you can make them that way, or use only 1/2 cup whole wheat and 1 1/2 cups all-purpose.  If you use all whole wheat flour, you may need to to increase the liquid slightly in the recipe.  I sometimes throw in a scoop of vegan protein powder to make them even more filling and hearty.  

Course Breakfast, Snack

Keyword dairy free breakfast, dairy free recipe, dairy-free, egg free breakfast, egg free recipe, egg-free, muffins, nut-free, peanut free

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Servings 12 muffins

Author Christine George

Ingredients

• 2 cups flour
• 1/2 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup soy milk (coconut, rice, or other milk alternative)
• 1/4 cup canola oil (or vegetable oil)
• 2 heaping Tablespoons applesauce
• 1 cup frozen wild blueberries* (or fresh, or regular frozen) *wild blueberries are smaller

Instructions

1. Heat oven to 400 degrees. Line 12 muffin cups, or spray non-stick spray if not using cupcake liners.

2. In a large bowl, mix flour, sugar, baking powder and salt. In another bowl, mix milk, oil and applesauce. 

3. Add wet ingredients to dry ingredients and mix until batter is moistened. There will still be some lumps in the batter. Fold in blueberries. 

4. Scoop evenly into muffin cavities, filling about 3/4 of the way full. Bake 15-20 minutes or until tops are golden and a toothpick comes out clean. Remove from pan and let cool on a wire rack (if greased, let cool 5 minutes before removing).

Need More Egg Free Breakfast Ideas?

I’ve put together a list of all of the breakfasts I could think of that don’t involve dairy, eggs or nuts. Check it out if you need some inspiration! Dairy, Egg and But free Breakfast Ideas.