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  • Writer's pictureNicole Ciuppa, RDN

Blueberry Muffins

Serves: 12 muffins


  • 1 1/2 cups all purpose flour

  • 1/2 cup granulated sugar

  • 1 Tablespoon baking powder

  • pinch of salt

  • 1/2 cup dairy free milk

  • 2 Tablespoons neutral baking oil

  • 2 egg replacers, I use EnerG

  • 3/4 cup blueberries

  • Raw cane sugar crystals for topping, optional


  1. Preheat oven to 400°F and line a muffin tin with paper liners.

  2. In a large bowl, mix the flour, sugar, baking powder, and salt together.

  3. Pour in the dairy free milk, oil, and egg replacers.

  4. Mix with a spoon until just combined. Try not to over mix the batter. It should be thick.

  5. Gently fold in the blueberries being careful not to burst them.

  6. Fill the muffin tins 3/4 the way full with the batter and sprinkle the tops of each muffin with raw cane sugar.

  7. Bake for 20-25 minutes. The muffins will rise and turn slightly golden on their tops.

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