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SosiSafe Blueberry Muffins
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Blueberry muffins that taste delicious without a ton of added sugar! Peanut free, no dairy, and eat clean these muffins are great for a breakfast OR an on the go or snack!

Course: Breakfast, Snack
Keyword: dairy free, peanut free
Servings: 12 muffins
Author: Sosi's Mom
  • 2 cups all-purpose flour (organic if possible)
  • 1/4 cup white sugar (optional), we prefer honey
  • 1/4 cup quick cooking rolled oats (optional)
  • 1/2 tsp baking powder
  • 1 tsp table salt
  • 2 large eggs (OR 1/4 cup mashed banana OR 1/4 soy or coconut yogurt)
  • 1/2 cup unsweetened organic applesauce
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 cup plain unsweetened almond milk (we prefer silk as it is part of the NON-GMO project)
  • 1 cup organic blueberries (frozen or fresh)
  • 1/2 tbsp coconut oil (to grease the muffin tray)
  1. Take the muffin tin and put it on top of the oven. I like to take the coconut oil and place it into one of the pockets allowing it to melt while I get the rest of the recipe together.

  2. Preheat oven to 350 degrees.

  3. Add the dry ingredients into a large mixing bowl. Mix with whisk or a good old fashioned fork.

  4. Slowly mix in the other ingredients, adding the blueberries last.

  5. Grease each pocket individually with the melted coconut oil.

  6. Fill each pocket 3/4 full. These muffins do not puff up too high because I do not like to add in more baking powder or baking soda than necessary.

  7. Bake for 35-45 minutes. I usually just do the 'ole toothpick tester. If you can poke in a toothpick and it comes out relatively clean, you are good to go.

  8. Allow these scrumptious muffins to cool for at least 10 minutes before removing them.

  9. Enjoy your peanut free and milk free muffins!

Recipe Notes

Don't love blueberries? You can easily sub them out for another fruit of your choice! We also love raisins.