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!



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

Category: Breads, Breakfast, Recipes

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


  • 2 c. gluten free flour (I used Bob's Red Mill 1 to 1 because it is readily available)
  • 2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • (optional: 1 Tblsp. lemon or orange rind; OR 1 t. cinnamon)
  • Wet ingredients
  • 1/3 cup oil
  • 1/2 c. non-dairy milk (I used flaxseed milk)
  • 1/2 c. unsweetened applesauce (I always keep the small containers on hand as they are the perfect amount for baking)
  • 1 Tblsp. lemon juice or vinegar
  • 1/2 c. sugar
  • 2 Tblsp. honey or maple syrup
  • 1 t. vanilla extract
  • 1 c. fresh blueberries


  1. Preheat oven to 350.
  2. Line a 12 muffin tin with liners or spray with non-stick cooking spray. In a large bowl, combine all wet ingredients
  3. In a separate bowl, mix together all dry ingredients. Pour slowly into the flour mixture, stirring until just combined.
  4. Gently fold in blueberries.
  5. Pour batter evenly into 12 muffin cups and bake for about 23 minutes. Remove from oven and let sit in pan for 5 minutes before removing. These are delicious warm from the oven but if you have any leftover and want to save them, store them in an airtight ziplock bag or container. Enjoy!


  • 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!

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