This delicious blueberry muffin recipe is made without milk! Fluffy and soft, you will only need one bowl to make these, and no mixer. They are a classic blueberry muffin with a no-dairy option and less sugar but honestly, bursting with flavor!
As an active mom muffins are an everyday snack at my house! I like to have pineapple oatmeal muffins and in the summer blueberry peach muffins in the freezer as a healthy snack for anytime time of day!
Jump to:
- Why You Will Love This Recipe:
- Ingredients
- Danika's Quick Nutrition Tip
- Step-by-Step Instructions for Healthy Muffins
- Top Tip for Healthy Blueberry Muffins
- What's the best oil to use in muffins?
- Should I use fresh blueberries or frozen blueberries in muffins?
- What can I use instead of milk in blueberry muffins?
- Can I use other Sweeteners?
- Can I make these Blueberry Muffins Healthy?
- Substitution and Variations
- How do you Store and Freeze Muffins?
- Other Muffin Recipes
- Blueberry Muffins without Milk
- Danika Vanderpyl, C.H.N
Why You Will Love This Recipe:
- Ran out of milk? Avoiding dairy? These can easily be made as dairy free muffins.
- Super quick & easy! No mixer is needed.
- Wholesome and healthy yet with no weird ingredients.
Ingredients
- Flour: You can use all purpose white flour or whole wheat flour, I usually do half and half.
- Baking Powder: Using baking powder and baking soda gives these muffins a great rise.
- Salt: Adding salt balances the flavor!
- Oil or Butter: You can use a neutral-tasting oil (canola, coconut, vegetable) in these muffins or melted butter.
- Sugar: I like to use organic cane sugar, however, white sugar, or coconut sugar will work too.
- Eggs: The eggs add texture and rise to the muffins.
- Vanilla: Vanilla extract compliments the blueberries well!
- Blueberries: Thankfully you make these all year round with fresh in-season berries or frozen blueberries! Frozen blueberries will leave streaks in your muffins however they still taste great. Do not thaw them before adding them to the batter.
See recipe card for exact ingredient quantities.
Danika's Quick Nutrition Tip
I like to share simple insights from my schooling in Holistic Nutrition, let's chat about blueberries today!
Blueberries: These berries are at the top of the list as antioxidant-rich food (combating free radicals in your body). As blueberries are high in manganese they support bone health. They are also high in fiber, vitamin C, folate, and iron.
This information comes from Prescription for Dietary Wellness by Phyllis A. Balch and The New Whole Foods Encyclopedia by Rebecca Wood.
For another delicious blueberry snack, try this blueberry smoothie.
Step-by-Step Instructions for Healthy Muffins
Follow the photos from my kitchen to make these homemade muffins made without milk. See the recipe card below for exact ingredient details.
Mix dry ingredients: In a large bowl mix the dry ingredients - flour, salt, baking powder and baking soda. Use a whisk to mix everything well.
Mix wet ingredients: In a medium pot place the butter and stir on low until it is melted. Let it cool until it is not too hot to touch. (You can also melt the butter in the microwave.)
To the cooled pot add eggs, water, and vanilla. Whisk together until it is well combined.
Fold everything together: Add the blueberries and egg mixture to the dry ingredients. Use a spatula to stir the batter together, about 12 folds, just until everything is incorporated. Do not over-stir.
Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup. Place the muffin tin in the preheated oven to bake for 18-20 minutes. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey.
Top Tip for Healthy Blueberry Muffins
If using frozen blueberries don't defrost them! Get them from the freezer right before adding them to the batter. Toss them in 1 tablespoon of flour to reduce the blue streaks in the muffins before adding them to the muffin batter.
Don't overmix the batter, only stir the batter about 12 times to get fluffy moist blueberry muffins.
Let the muffins sit for 5 minutes before removing them from the pan. When muffins are still hot they easily break, letting them sit a few minutes in the pan reduces the chances of them falling apart.
What's the best oil to use in muffins?
When making muffins it's best to use a neutral tasting oil for the best taste (coconut oil, vegetable oil, canola oil).
Should I use fresh blueberries or frozen blueberries in muffins?
You can use fresh blueberries or frozen blueberries in muffins. If you are using fresh blueberries, choose smaller ones to distribute evenly and remember to wash them first with cold water.
Keep frozen blueberries in the freezer until adding them to the muffin batter.
This is a photo of blueberry muffins using frozen blueberries, you can see they have more blue streaks compared to using fresh blueberries.
What can I use instead of milk in blueberry muffins?
If you run out of milk in your kitchen while baking blueberry muffins, you can use water as a replacement with no trouble. I like to add 1 more teaspoon of vanilla to compensate for the no-milk flavor. This muffin recipe uses water instead of milk.
If you are looking to make dairy-free blueberry muffins, in any recipe that calls for milk use lactose-free milk or any milk alternative like almond milk with no texture issues.
Can I use other Sweeteners?
These easy blueberry muffins are made with ½ cup cane sugar. I have not tested the recipe with other sweeteners however any non liquid sweetener (coconut sugar, white sugar, truvia, monk fruit) should work fine.
Can I make these Blueberry Muffins Healthy?
Homemade blueberry muffins are much healthier than muffins you buy at the grocery store or restaurants as they have no fillers and no refined food products.
To make these milk-free blueberry muffins more nutrient dense you can use whole wheat flour, and add 2 tablespoons of hemp hearts for extra protein.
Substitution and Variations
Here's a few ways you can change this healthy recipe to make it suit your preferences!
- Other Berries: Instead of blueberries try this recipe with blackberries, raspberries, or chopped strawberries to make berry muffins without milk.
- Toddler friendly: Bake these muffins in a tiny muffin tray to make every toddler squeal for mini blueberry muffins!
- Healthy Blueberry Lemon Muffins: Add 1 tablespoon of lemon zest to the batter to make dairy-free blueberry lemon muffins!
- Add Chocolate Chips: Add ¾ cup chocolate chips to the batter with the blueberries to make blueberry chocolate chip muffins!
- Gluten Free Dairy Free Blueberry Muffins: To make these muffins df and gf simply use a gluten-free flour blend and use oil rather than butter.
How do you Store and Freeze Muffins?
Storing: Store these muffins out of direct sunlight in an airtight container. They will last about three days on the counter, if you want to make them last longer place them in the fridge up to a week.
Freezing: These muffins are freezer-friendly. Place in an airtight bag or container, and freeze. To dethaw leave muffins on the counter at room temperature for a few hours or overnight. Enjoy within 3 months of freezing, after that they won't go bad, they may just not taste as fresh.
Other Muffin Recipes
Ready for more low sugar muffins to make? Try these delicious orange muffins!
I want to hear if you made these healthy blueberry muffins! Would you take 10 seconds to share what you thought in the comments? This helps others find this recipe!
Blueberry Muffins without Milk
Equipment
- 1 Muffin Tin
Ingredients
- 2 cups organic white flour or use whole wheat flour or a mix of both
- ½ cups + 2 tablespoons organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup + 2 tablespoon oil or melted butter
- ½ cup water
- 2 teaspoon vanilla
- 1 ½ cups fresh blueberries washed or frozen blueberries
Instructions
- Preheat the oven to 375 Fahrenheit.
- Mix dry ingredients: In a large bowl mix the dry ingredients - flour, sugar, salt, baking powder and baking soda. Use a whisk to mix everything well.
- Mix wet ingredients: Melt butter (½ cup and 2 tbsp). Let it cool until it is not too hot to touch. To the slightly cooled butter add eggs, water, and vanilla. Whisk together until it is well combined.
- Fold everything together: Add the blueberries and egg mixture into the dry ingredients. Use a spatula to stir the batter together, about 12 folds, just until everything is incorporated. Do not over-stir.
- Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup. Place the muffin tin in the preheated oven to bake for 18-20 minutes. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey.
Notes
- Other Berries: Instead of blueberries try this recipe with blackberries, raspberries, or chopped strawberries to make berry muffins without milk.
- Toddler friendly: Bake these muffins in a tiny muffin tray to make every toddler squeal for mini blueberry muffins!
- Healthy Blueberry Lemon Muffins: Add 1 tablespoon of lemon zest to the batter to make dairy-free blueberry lemon muffins!
- Add Chocolate Chips: Add ¾ cup chocolate chips to the batter with the blueberries to make blueberry chocolate chip muffins!
- Gluten Free Dairy Free Blueberry Muffins: To make these muffins df and gf simply use a gluten-free flour blend.
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. Let's make snacktime nutrient-dense, and well, easy.
Fran
the directions do not mention when to add the sugar so I put it with the wet ingredients.
they turned out perfect and yummy!
Danika Vanderpyl
Oh thanks for this note Fran! I just made sure to add the sugar addition in the recipe!! I'm glad you enjoyed these muffins.