Homemade Blueberry Muffins ~ Gluten-Free, Vegan, & Low-Fat Options
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.
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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, flax egg, 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 and Flax Eggs:
- Chia ~ 1 tsp ground chia seeds and 2 Tbsps water for each egg. Mix in a small custard dish and let it sit until it gels.
- Flax: Combine 1 tablespoon ground flaxseed and 3 tablespoons warm water in a small dish and let it sit until it 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, 1 teaspoon of powdered stevia is used for 1 cup of regular granulated sugar.
- Splenda ~ measure exact amounts as shown in recipes
- Splenda Blend ~ measure exact amounts as shown in recipes
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 seconds by popping them in the microwave.
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
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
Nutrition
Low-fat Blueberry Muffins
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
Nutrition
Enjoy!
