Blueberry Muffins Without Milk Recipe

Muffins are a great way to start the day – especially when they have fresh fruit in them! This blueberry muffin recipe without milk is to DIE for, and it’s so easy to make! They are made with juicy blueberries, and they make the best blueberry muffins around! It’s a delicious fluffy muffins recipe that you will love!

Do you have fresh blueberries that need to be used? Or perhaps you have a bag of frozen blueberries in the back of the freezer needing to be used. Perhaps you are just really craving a blueberry muffin (it’s easy to do!) but you need it to be dairy-free. Whatever the reason you have for landing on this page, you will LOVE this easy blueberry muffin recipe. We’ve provided detailed instructions for how to have the best results the first time you make this recipe!

Our family loves breakfast. For breakfast, lunch, or dinner, it doesn’t matter. And one of our very favorites is blueberry muffins. They’re flavorful, easy, and fun for the kids to make and eat. This recipe is totally dairy-free, but you would never know it’s not a regular muffin.

It took a lot of work to the best results; removing dairy without rebalancing the ingredients leaves the muffins dry, crumbly, and flavorless. This recipe for dairy-free blueberry muffins is hands-down one of the best muffins I have ever made, with or without dairy. I started with my original recipe and adapted it until I was able to make something that I could truly call a great recipe. It will easily become your go-to recipe from here on out!

This truly is an easy recipe that doesn’t require any unique or uncommon ingredients – you might very well have them all in your pantry (the only thing you might not have are the blueberries!)

Because it’s summer and wild blueberries are in season, we’ve been making this muffin a few times a week. It’s so easy and so good, that you’ll definitely add it to your regular rotation as well.

Tips for Soft Muffins without Milk

Dairy is an important ingredient in baked goods. It adds moisture and makes a softer crumb, and it gives the baked good the all-important golden brown color. Removing dairy can result in stiff, cardboard-like muffins that have no flavor. Because this recipe is dairy-free, we had to find alternatives to bring the same light texture. So, we made sure to add a little extra oil for softness, water to replace the moisture, and an extra egg for texture. With these ingredients, the recipe is perfect.

What Oil Should I Use?

I recommend using canola or vegetable oil for this recipe to ensure a soft, moist texture. If you want to avoid using seed oils, avocado oil can be a good substitute in baking. Coconut oil can be used as well, but it may impact the overall taste and texture of the recipe.

Secret Ingredients

This recipe also includes two special ingredients: lemon zest and freshly grated nutmeg. These ingredients are great combinations with blueberries, and give the muffins a little extra lift and flavor. The lemon brings lightness and freshness, and the nutmeg adds a warmth and flavor that makes the muffin memorable and delicious. Without these flavors, the muffin would taste boring and overwhelmingly sweet. As an alternative, or in addition to nutmeg, you can also add a dash of cinnamon, which is another classic blueberry spice.

Fresh or frozen berries?

One of the great things about this recipe is that you can use fresh or frozen berries, it doesn’t matter. Either will work great! Some people prefer frozen berries because the berries are soft and ready to go, but if you can add fresh, it makes the most beautiful muffin with big, beautiful berries. Fresh berries hold up better and are less likely to bleed into the batter than frozen, and they burst into your mouth like a tasty surprise.

If you’re using fresh berries, be sure to rinse the berries very well and pick the stems from the berries. Let them dry well, so they don’t sink to the bottom of the batter while the muffin is cooking.

If you use frozen, you can pop them straight from the freezer into the batter and mix in. Doing this will keep the berries from bleeding through the batter and turning it purple. It will increase the cooking time by one to two minutes, so don’t be surprised if they take longer in the oven to reach their full height and be cooked through.

Either way, it’s important to fold the berries into the batter gently. Doing so protects the berries from bursting. A muffin mix that has been blended so much it turns purple will taste good, but won’t be as high and airy, and it will not have the beautiful contrast between sweet muffin and tart, fresh berry that makes a really good muffin so special.

Can I Substitute Other Fruit for the Blueberries?

Other berries such as strawberries and blackberries can be used as a swap for this recipe.

Supplies

• Muffin tin, greased or lined with muffin liners
• Large mixing bowl
• Lemon zester or microplane grater

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cups white sugar
• 1/2 cup canola or vegetable oil
• 2 eggs
• 1/2 cup water, room temperature
• 1 cup blueberries, fresh or frozen
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• zest of one lemon
• large dash of freshly grated nutmeg, about 1/4-1/2 teaspoon
• white sugar or Turbinado sugar for sprinkling, optional

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and spray or line a 12-muffin tin. Get the oven heating right at the start, because making the batter only takes a few minutes, and you don’t want a mix with a lot of baking powder resting on the counter before going in the oven.
2. Mix the oil and sugar together for three to five minutes. It will not cream together like butter and sugar, but taking the time to dissolve the sugar will make a better muffin.
3. Add the eggs and mix thoroughly. Add the water, vanilla, lemon, nutmeg, and blend
4. Combine the dry ingredients (flour, baking powder, and salt), and mix into the wet ingredients until combined. Do not overmix.
5. Fold in the blueberries gently with a spatula or spoon. This helps you avoid breaking the blueberries, while evenly distributing the berries.
6. Use a 1/4 cup measuring cup, ice cream scoop, or cookie scooper to add the batter to the greased or lined muffin pan. When filling, be sure to fill up to the muffin line, but not above; it will spill over as it bakes.
7. If your muffin batter doesn’t fill every tin, put water in the empty tins. This will increase the moisture and make a softer bake. It will also prevent the pan from scorching in the high heat.
8. Right before popping them in the oven, you can sprinkle a little sugar (granulated or Turbinado). Often, the sugar is somewhat absorbed by the batter unless the grain is quite large, but the crunch and shine remain.
9. Bake the muffins for about 12-15 minutes for fresh berries, and add one to three minutes for frozen berries. You will know they’re done when they’ve got a nice rise in the pan, are not shiny or wet-looking, and have a golden brown color. You can use a knife or toothpick to test for doneness, but their appearance is an accurate indication of being ready.
10. You can move to a wire rack for cooling if you desire

How many muffins does this recipe make?

This batter makes 12 generous muffins or about 16 smaller muffins.

How can I store these?

The muffins will stay fresh for three or four days or will freeze fine for a few months.

These make a great breakfast-to-go, if you wrap one or two muffins in a freezer bag or parchment paper and store them in a freezer-safe bag. Simply pull them out the night before you want to eat them, and you’ll have a great-tasting breakfast ready to go!

You can also store them in an airtight container on your countertop or refrigerator for several days.

How can I make gluten-free blueberry muffins?

We have not tested this recipe with any type of gluten-free flour blend, almond flour, or oat flour. However, you could certainly try and 1:1 gluten-free flour substitute. If you are more familiar with gluten-free baking, you could experiment with some other ingredients to see what works best for you!

Are these blueberry muffins healthy?

These aren’t muffins made with any particularly healthy ingredients. They do have sugar and all-purpose flour in them! However, they aren’t as unhealthy as many manufactured or homemade recipes are. You can make adaptations to make them a little healthier.

Variations

There are lots of things you can to do change these recipes up! Here are a few ideas:

• Top with coconut sugar
• Add almond extract instead of vanilla
• Brush the tops of the muffins with butter
• Top with brown sugar
• Use whole wheat flour (may need to adjustments to the amount)
• Make a lemon juice glaze to add to the top
• Add chocolate chips
• Use coconut oil instead of canola (taste and texture will be altered)
• Use maple syrup in place of some of the sugar

Can I use dairy-free milk instead of water?

We have not tried using non-dairy milk with this recipe – instead, we chose to just use water as the liquid. You could try using soy milk, unsweetened almond milk, or coconut milk in place of the water, though we cannot guarantee the results!

Muffins vs Cupcakes

While muffins and cupcakes may look similar, there are a couple of key differences. First, there is a difference in texture – muffins tend to be more dense while cupcakes are fluffier. Secondly, the amount of sugar used differs. While muffins can be high in sugar, they generally have less sugar than a cupcake. Cupcakes are meant to be desserts while muffins are used as a complementary dish for breakfast. Muffins are typically less sweet than cupcakes and can have better-for-you ingredients.

What are the best muffin cups?

If you want to cook these directly in the muffin pan, that’s just fine! However, many do prefer to use muffin cups. We aren’t partial toward paper liners versus silicone! Whatever is more convenient for you.

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