fresh blueberry muffins with allergy-friendly and vegan options
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Homemade Blueberry Muffins ~ Gluten-Free, Vegan, & Low-Fat Options

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My family loves fresh homemade blueberry muffins. I have been making variations of this recipe since my children were little.  I’m super excited to share one of the best blueberry muffin recipes I have tasted. The original blueberry muffin recipe has been shared for over 35 years.

 

I love this recipe for two main reasons:
~ It’s delicious
~ Super versatile for special diets

Read On To Find Ways To Incorporate These Options:

  • The original recipe for those without any health restrictions
  • Gluten-free
  • Dairy-free
  • Egg-free
  • Low-fat
  • Low sugar and sugar-free

To Make Vegan Muffins Using The Original Recipe:

  • Substitute eggs with ENER G Egg Replacer, chia eggs, or aquafaba.
  • Substitute milk with Almond Milk, Soy Milk, Rice Milk, or any of your favorite milk substitutes.
  • Substitute butter with Earth Balance or a similar dairy-free product.

To Make Chia Eggs:

  • Use 1 tsp ground chia seeds and 2 Tbsps water for each egg. Mix in a small custard dish and let sit until gels.

Aquafaba Egg Substitute:

  • Liquid drained from canned garbanzo beans. Use 3 Tbsps for each egg.

What If I Am Gluten-free?
Replace the flour with any gluten-free flour baking blend. For this recipe, my three favorite gluten-free brands are Bob’s Red Mill Gluten-Free One-to-One Baking Flour, Pamela’s Products – Gluten-Free All-Purpose Flour-Artisan Blend, and King Arthur Gluten-Free Flour Measure for Measure. Or you can try one of my mixes, homemade gluten-free flour combinations.  Your baking powder should also be gluten-free or corn-free if needed.

 

Following a sugar-restricted program? Replace the sugar with your favorite sugar substitute and follow the sugar substitute package directions for amounts, as they vary, especially for different types of stevia.

  • Stevia ~ follow package suggestions. Usually, powdered stevia amounts are 1 teaspoon for 1 cup of regular granulated sugar.
  • Splenda ~ measure exact amounts as shown in recipes
  • Splenda Blend ~ measure exact amounts as shown in recipes

 

fresh blueberry muffins with allergy-friendly and vegan options

 To Make Homemade Blueberry Muffins, You Will Need These Ingredients:           

  • Flour (I always used unbleached) or gluten-free blend
  • Salt
  • Sugar ~ or a sugar substitute
  • Baking powder ~ corn-free if needed
  • Xanthan gum for gluten-free muffins.
  • Eggs, or egg replacer
  • Milk or non-dairy substitute
  • Salted butter or a non-dairy substitute
  • Blueberries

If there are any leftovers, you can put them in a freezer bag and have them handy for a snack or breakfast in a matter of seconds by popping them in the microwave.

fresh blueberry muffins with allergy-friendly options

To Make Low-fat Blueberry Muffins, You Will Need These Ingredients:

  • Unbleached flour or gluten-free one-to-one blend
  • Sugar
  • Baking powder ~ corn-free if needed
  • Salt
  • Xanthan gum or guar gum if using gluten-free flour only and is not on the ingredient list.
  • Fat-free milk or non-dairy substitute
  • Egg or 2 whites for an even lower fat version, or egg substitute
  • Melted butter or non-dairy substitute
  • Blueberries

You will love them!! No one needs to feel like they can’t enjoy good food.

Homemade Blueberry Muffins

Delicious fresh homemade blueberry muffins with variations for gluten-free, vegan, low-sugar, and low-fat.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Brunch, Snacks
Cuisine: American
Keyword: blueberry muffins, dairy-free, egg-free, gluten-free blueberry muffins, homemade blueberry muffins, nut-free, Peanut-free
Servings: 12 Muffins
Calories: 145kcal
Author: Mary Krick

Ingredients

  • 1 3/4 cup flour I always used unbleached or gluten-free blend
  • 3/4 tsp salt
  • 1/3 cup sugar
  • 2 tsp baking powder ~ corn-free if needed
  • 1 1/4 tsp Xanthan gum for gluten-free muffins. ~ if not listed in gluten-free flour blend
  • 2 eggs ~ or egg replacer
  • 3/4 cup milk ~ or non-dairy substitute
  • 1/4 cup melted salted butter ~ or a non-dairy substitute
  • 1-1/2 cups blueberries

Instructions

  • Preheat the oven to 400. Prepare a muffin tin with a non-stick spray or use cupcake liners.
  • In a large mixing bowl, add the following:
  • Flour
  • Salt
  • Sugar
  • Baking powder
  • Baking blend
  • Mix well.
  • In a small mixing bowl, add the following:
  • Eggs, or egg replacer.
  • Milk, or non-dairy substitute.
  • Melted butter or non-dairy substitute
  • Mix well.
  • Stir the liquid mixture into the flour mixture with a large spoon. Fold in 1 heaping cup of fresh or frozen blueberries. Here’s my tip for super great muffins…have another 1/4-1/2 cup of berries on the side ready to add as the batter gets near the end, which ensures every muffin has plenty of berries.
  • Fold in 1 heaping cup of fresh or frozen blueberries. Here’s my tip for super great muffins…have another 1/4-1/2 cup of berries on the side ready to add as the batter gets near the end, which ensures every muffin has plenty of berries.
  • Put muffins in the oven for 23-25 min. Be sure to test for doneness by lightly touching the top of a couple of muffins and watch for it to spring back.
  • Because of the large number of berries in these muffins, the toothpick test is not as effective. When muffins are done, let them rest for a couple of minutes, and then go around the edge of the muffins with a knife to help remove them from the tins. If there are any muffins leftover you can put them in a freezer bag and have them handy for a snack or breakfast in a matter of seconds by popping them in the microwave.

Notes

**4 WW points plus each

Nutrition

Serving: 1Muffin | Calories: 145kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 193mg | Potassium: 126mg | Fiber: 1g | Sugar: 7g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

 

Low-fat Blueberry Muffins

A lighter version of homemade blueberry muffins with less fat. Soft tender muffins for breakfast, brunch, and snacks.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Brunch, Snacks
Cuisine: American
Keyword: low-fat blueberry muffins
Servings: 12 Muffins
Calories: 129kcal
Author: Mary Krick

Ingredients

  • 1 3/4 cup unbleached flour or gluten-free one-to-one blend
  • 4 tsp sugar ~ or sugar substitute
  • 2 tsp baking powder ~ corn-free if needed
  • 1/2 tsp salt
  • 1 1/4 tsp Xanthan gum or guar gum if using gluten-free flour only and it is not in the ingredient list.
  • 1 cup fat-free milk ~ or non-dairy substitute
  • 1 egg or 2 whites for an even lower fat version ~ or egg substitute
  • 4 tsp melted butter ~ or non-dairy substitute
  • 1 1/4 cups blueberries

Instructions

  • Preheat the oven to 400. Prepare a muffin tin with a non-stick spray or line the muffin tin.
  • In a large mixing bowl, add and mix:
  • flour
  • sugar
  • baking powder ~ corn-free if needed
  • salt
  • Xanthan gum or guar gum if you use gluten-free flour and the flour blend does not include it in the ingredient list.
  • In a small mixing bowl:
  • Milk (or milk substitute)
  • Egg (or 2 whites for an even lower fat version)
  • Melted butter (or dairy-free butter)
  • Mix
  • Add the liquid mixture to the flour mixture and gently stir.
  • Fold in 1-1/4 cup fresh or frozen blueberries.
  • Spoon batter into muffin tins and bake for 20-25 min, depending on the oven.
  •  Let muffins sit for a couple of minutes and remove from muffin tin.
  • You will love them!! No one needs to feel like they can’t enjoy good food.

Notes

** 3 WW points plus per muffin

Nutrition

Serving: 1Muffin | Calories: 129kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 224mg | Potassium: 154mg | Fiber: 1g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

fresh blueberry muffins with allergy-friendly and vegan options

 

Enjoy!

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