My Family’s Favorite Blueberry Muffins


This blueberry muffins recipe is one I've converted from an old, old, Betty Crocker recipe. Back in the day, we absolutely loved the B.C. version, so I had to be careful to change it slowly into a oil-free, egg-free, plant-based blueberry muffins recipe.  I changed one ingredient at a time each time I made it, so the family wouldn't notice during our plant-based transition. It worked! Nowadays, hubby and the teens gobble up these new and improved muffins just as fast as they did old Betty's. ;D

After you try this recipe, let me know in the comments below. If you tweaked it to suit your diet or family's preference, I would enjoy reading about it.

Let's get baking!


wet ingredients

dry ingredients

  • 2 cups whole wheat pastry flour
  • 2/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cup fresh blueberries

Heat oven to 400ºF.  Use a silicone 12-muffin cup pan.

In a medium bowl, beat nondairy milk, applesauce, and ground flaxseed.

In a separate medium bowl, blend flour, sugar, baking powder, and salt.  Stir just until flour is just moistened; batter should be lumpy.  Fold in blueberries. Do not over stir the batter.

Use a large cookie dough scooper to fill muffin cups 3/4 full.  Bake until golden brown, 18 to 20 minutes.  Immediately remove from pan.

Store cooled muffins in a container with a loose fitting lid and enjoy them later on in your day.  I like to use recycled plastic containers for bread storage.