Blueberry Muffin Recipe with Gluten Free, Dairy Free, and Vegan Alternatives!

Our Blueberry Muffin Recipe is a favorite in households across the country! The tart blueberries, the batter that's somehow light and fluffy while also having that perfect density you search for in a muffin- YUM! We've tweaked, tried, and taste-tested this recipe over and over again until we found perfection. Like all of our muffin recipes, this one starts with our simple base. Because part of our mission at Snuggle Muffins® is to bring creativity back into baking, we wanted to create a muffin base that you could easily remember, as a kind of "starting point" for your recipe so that no matter what special add on you're feeling that day, you can sprinkle a little extra creativity into your recipe as you see fit! As such, each of our recipes contains the same measurements of flour, sugar, eggs, baking soda, baking powder, vanilla, butter and eggs. Read on to see just how we make these special muffins!

Heat the oven to 400 degrees Fahrenheit. Grease 12 cup muffin tin, or line with paper baking cups.  

To start, we combine all of the dry ingredients (flour, sugar, baking powder, baking soda) in a large mixing bowl and sift well. Next, combing all of the wet ingredients (eggs, heavy cream, and softened butter). Blend the two together, whipping until just moistened. Fold in the blueberries. 

Fill muffin tins 2/3 full. Bake for 20-25 minutes, or until tops are golden brown. Let cool for 15 minutes before serving.

Obviously when we make these muffins, they don't tend to last around the house for more than a few hours, but on the occasion where there are left-overs, one of our favorite things to do is to "grill" the muffins! And yes, you read that right. We said "grill" them! While you don't have to use a grill (we'd actually suggest just using a regular skillet on the stovetop) this treat is one that will knock your socks off. Heat a skillet on medium heat with a teaspoon of butter (per muffin). Cut the muffins into halves and sear them, flat side down, for 1 minute. This gives them a delicious crispy texture, and really brings out the flavors in a new way! 

Want to have the recipe book for your kitchen counter? Shop Buddy Blueberry here. 

• 2 cups of flour
• 1 cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 cup butter, softened
• 2 large eggs
• 1-2 cups blueberries

Looking for some alternatives? Try the below recipes for Gluten-free, dairy-free and vegan options!

Gluten-Free Blueberry Muffin Recipe 

• 2 cups of flour (we like King Arthur Measure for Measure Gluten Free Baking Flour or Bob's Red Mill Gluten Free Baking Flour 1-1)
• 1 cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 cup butter, softened
• 2 large eggs
• 1-2 cups blueberries

Dairy-Free Blueberry Muffin Recipe 

• 2 cups of flour (or gluten-free flour)
• 1 cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cashew milk
• 2 teaspoons vanilla extract
• 1/4 cup coconut oil
• 2 large eggs
• 1-2 cups blueberries

Vegan Blueberry Muffin Recipe 

• 2 cups of flour (or gluten free flour)
• 1 cup white granulated sugar (make sure to check that your granulated sugar is processed without bone char)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cashew milk
• 2 teaspoons vanilla extract
• 1/4 cup coconut oil
• 2 flax eggs (2 tablespoons flaxseed meal, 6 tablespoons water)
• 1-2 cups blueberries