Easy Blueberry Muffins – Gluten Free, Dairy Free, Egg Free, Soy Free

Blueberry muffins, like the chocolate chip cookie, are an American classic.  They are a sure thing for both adults and children and a year round taste. I love baking breads and muffins so that our kids can grab a quick breakfast and/or snack on the go. And don’t underestimate the power of how delicious your house smells to raise sleepyheads out of dreams!  These lemon scented muffins are bursting with fresh blueberries that add their own natural sweetness. The non-dairy and vinegar combination, in addition to applesauce, (my two favorite egg and dairy substitutes for baking), keep the muffins moist and tender.  If you prefer orange to lemon scented, just substitute out the lemon juice and rind for orange juice and rind. Another variation is to use cinnamon.

This recipe is so easy and “basic” so you can adjust for other berry variations.  If your go-to berry is raspberry, like my daughter’s, then substitute raspberries.  Or do a mixed berry muffin. Simplicity and flexibility is the goal of all of my recipes so adjust the flavor profile to fit your own tastes!




  • Lisset
    Posted at 03:16h, 31 May Reply

    ! This was my first time making dairy- & egg-free anything (for one of my students who is allergic to both). I must say I wasn’t expecting much, but wow, I was really impressed. This is an Awesome recipe and the muffins came out perfectly (and mighty tasty)!
    *One small change I made was using 1/2 c of regular sweetened applesauce (only kind I had in the fridge), so I cut the granulated sugar by 1/4 cup. Still a bit on the sweet side, but perfect for me! Perhaps next time I’ll cut out the sugar completely or maybe only 1 Tbsp of honey.

    • laura
      Posted at 13:18h, 02 June Reply

      Hi Lisset! Thank you for the feedback, I’m so glad you liked them! I change out the berries for variations and add orange or lemon zest at times. Love the suggestion of applesauce to reduce the sugar. Please let us me know how they turn out if you do cut out sugar all together, I’m sure many others would be interested as well;)

  • Mikky Davey
    Posted at 03:19h, 06 February Reply

    The things we teachers do for our students. I am also here hunting for recipes for a student who is severely allergic to dairy, eggs, and nuts. I am not a baker and we are doing a baking activity in Algebra 1 using toaster ovens. Any thoughts on how these will turn out in a toaster oven? Tips for creating these with a room full of teenagers? Are there any steps that are crucial to the process that I need to oversee?

    • laura
      Posted at 12:23h, 06 February Reply

      What a wonderful teacher you are, that is so thoughtful! These cakes would be perfect. They can be made in the microwave OR in the oven. I think a toaster oven would be fine, it just needs to get to 400 degrees? If it can do that, then one cake bakes in a ramekin for 16-18 minutes depending on the oven. The instructions for baking in the oven are on the back of the label. Please feel free to give me a call so I can help you navigate the best way to do this with a room full of teenagers!;) (I have a house full) Laura 618-409-9899. Wish there were more teachers like you!

  • Mary O'Loughlin
    Posted at 21:48h, 12 August Reply

    Can I make these without sugar? Subbing honey or maple syrup instead?

    • laura
      Posted at 15:40h, 14 August Reply

      Hi Mary, to be honest, I don’t know I have never tried but would be very interested in the results if you do. In fact, I might try this weekend so we’ll be in touch!

  • Nancie W
    Posted at 01:34h, 03 November Reply

    I wanted so badly for these to work, but they totally crumbled, fell apart, didn’t hold together at all, but the crumbles tasted wonderful. Could the problem be that I used Coconut Flour and thick Coconut milk? Any suggestions?

    • laura
      Posted at 23:04h, 04 November Reply

      Hi Nancie! I’m so sorry these didn’t work for you but the reason is because you used coconut flour. Coconut flour cannot be interchanged with gluten free flour in most recipes. It requires 2-3 times the amount of moisture as it acts like a sponge when baking. That is why your muffins were dry. Did you use canned coconut milk or the coconut milk that is used as a milk replacement that you buy in the refrigerated section? Gluten free baking is much more precise than regular baking and swapping out ingredients generally does not work, unfortunately! Hopefully you give these another try and follow the recipe exactly. Let me know how it works if you do!

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