Delicious and Easy: Mouth-Watering Soup Recipe

We all love a good muffin, but finding a versatile and adaptable recipe can be quite the challenge. As a baker, I understand the struggle of searching for a muffin recipe that caters to lactose intolerant or gluten-free guests, or those who simply prefer dairy-free options. That’s why I have created a muffin batter recipe that is both dairy-free and gluten-free. This versatile mix can be customized to suit any flavour or dietary requirement, making it the perfect go-to option for any occasion.

I was inspired to create this recipe when I realized how difficult it was to find a basic muffin recipe that wasn’t dependent on milk or other dairy products. After much experimentation, I finally came up with a muffin batter that not only held its shape but tasted absolutely delicious. The best part of this recipe is that it only requires one bowl and a few easy-to-find ingredients.

Whether you are making these muffins for breakfast, snacks or even as dessert, this versatile muffin batter will not let you down!

Why You’ll Love This Recipe

There are many reasons why you will fall in love with this versatile muffin batter recipe. For starters, it is dairy-free and gluten-free, making it suitable for people with dietary restrictions. But don’t let that steer you away from the delicious taste that these muffins bring to the table.

The simple list of ingredients used in this recipe makes it easy to whip up a batch of muffins without having to make a run to the grocery store. You can have the majority of these items in your pantry already, such as flour, sugar, eggs, baking powder, salt, and water.

This versatile muffin batter recipe offers endless possibilities when it comes to flavor combinations. You can use fresh or frozen blueberries for classic blueberry muffins, try pumpkin muffins for autumnal vibes, or even create savory muffins by adding ingredients like cheese and herbs.

Another great feature of this recipe is how easy it is to customize. By swapping out certain ingredients like coconut oil in for vegetable oil or using almond milk instead of water, you can cater to preferences and allergies effortlessly.

Lastly, the one-bowl technique simplifies the process and minimizes clean up afterwards. Simplify your baking mornings with this versatile muffin batter recipe – you won’t regret it!

Ingredient List


Versitile Muffins Batter - Dairy Free
These muffins are the perfect canvas to add your favorite flavors!



Here are the ingredients you’ll need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 eggs
  • ¾ cup water
  • ½ cup coconut oil, melted
  • Any mix-ins of your choice (chocolate chips, berries, nuts, etc.)

This versatile muffin batter is dairy-free and can be easily modified for gluten-free or vegan diets. All the ingredients can be found at your local grocery store, so no need to make a special trip.


The Recipe How-To


 Trust me, you won't even miss the dairy in these muffins!
Trust me, you won’t even miss the dairy in these muffins!



Now, let’s get into the fun part – putting our versatile muffins batter to use. Here is my easy-to-follow recipe for making the perfect basic muffin.


  • 2 cups purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 egg (or an egg substitute for an egg-free version)
  • 1 cup of water or milk (or a dairy-free alternative such as coconut milk)
  • ½ cup vegetable oil or melted coconut oil (or a dairy-free alternative)
  • Optional toppings: blueberries, chocolate chips, or chopped nuts

The Recipe:

  1. Preheat your oven to 375°F and line your muffin tin with paper liners or grease them with cooking spray.
  2. In a large mixing bowl, combine all of the dry ingredients: flour, baking powder, salt and sugar.
  3. In another mixing bowl, whisk together the wet ingredients: egg (or equivalent substitute), water/dairy-free alternative, and oil/dairy-free alternative.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix – some lumps in the batter are fine, and over-mixing could lead to tough muffins.
  5. If you want flavoured muffins, now is the time to add fruit or nuts into the batter. Fold gently until combined.
  6. Fill each muffin cup two-thirds of the way full with batter.
  7. Bake for about 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Once done, remove from the oven and allow them to sit for 5 minutes before removing them from the tin and transferring to a wire rack to cool completely.

Now that you’ve got a basic understanding of how to make perfect muffins with our versatile muffin batter recipe, take some time experimenting with flavours you enjoy! Add blueberries or apples for sweet muffins, roasted bell peppers and cheese for savoury muffins or even bacon for an indulgent breakfast treat!


Substitutions and Variations


 Get creative with toppings and mix-ins to make these muffins your own.
Get creative with toppings and mix-ins to make these muffins your own.


As with most muffin recipes, this versatile muffin batter is open to a range of substitutions and variations to fit your mood, taste, and dietary needs. Here are some ideas to get your creative baking juices flowing:

– Try gluten-free flour for a gluten-free version of this recipe. You can use a 1:1 ratio flour substitute or make your own blend with rice flour, oat flour, or almond flour. Keep in mind that the texture and rise may differ slightly.

– Swap the coconut oil for another type of oil like vegetable oil, canola oil, or olive oil. Just be aware that some oils have a stronger flavor than others.

– For egg-free and vegan blueberry muffins, replace the eggs with flax seeds or applesauce in a 1:1 ratio. The texture may be denser than regular muffins, but they will still be delicious.

– Use dairy-free milk instead of regular milk. Almond milk, soy milk, or oat milk work well in this recipe.

– Add some different mix-ins to change up the flavor. Chocolate chips, chopped nuts, dried fruit, or shredded coconut are all great options. You could even try savory add-ins like diced ham and cheese for a breakfast muffin.

– Experiment with different types of sweeteners such as maple syrup or honey instead of white sugar.

– Make pumpkin muffins by adding canned pumpkin puree and pumpkin pie spice to the batter. Top with pepitas for added crunch.

The possibilities are endless! Don’t be afraid to get creative with this basic muffin recipe – you never know what delicious creation you might come up with next.

Serving and Pairing

Once you have baked a batch of these versatile muffins, there are countless ways to enjoy them!

For breakfast, why not top a muffin with some nut butter or jam and serve it alongside a cup of coffee or tea. Or if you prefer something savoury, try topping it with avocado and a poached egg. They also make for a great lunchbox addition or midday snack.

Versatile muffins pair well with a variety of other foods too. I would recommend serving them with fresh fruit and yogurt for a balanced breakfast, or with a salad or soup for a light lunch. They even make for an easy dessert option; just warm them up and serve with a scoop of ice cream.

One of my favourite pairings is to have these muffins with a glass of almond milk – it’s the perfect plant-based duo! They are also great to bring along to an event or gathering, as they can easily be served as finger food.

No matter how you choose to enjoy them, this versatile muffin recipe is sure to be a crowd-pleaser!

Make-Ahead, Storing and Reheating

For busy mornings, prepping ahead is always a good idea. Luckily, with this versatile muffin batter recipe, make-ahead options are plentiful. Once you have the batter ready, you can store it in the refrigerator for up to three days without worrying about dryness or blandness.

To get started on making the perfect muffins in advance, simply follow the recipe instructions provided in Section (4) and make your batter. Store the batter in an airtight container and let it sit in your fridge until ready to bake. When ready to bake, just pour your batter into a muffin tin and bake according to the recipe.

If you find yourself with an overabundance of muffins – not that anyone is really complaining – then storing options are aplenty. First, let the muffins cool completely before storing them in an airtight container or resealable bag. They’ll stay fresh stored this way at room temperature for up to two days.

If you need more time to eat your muffins or want to save them for later, then freezing your batch is a great option. Store them in a freezer-safe container for up to 3 months. When reheating, simply defrost the muffins overnight in your refrigerator and then reheat at 350 degrees Fahrenheit until warm.

Whether you’re making vegan blueberry muffins or savoury breakfast bites, these versatile muffins won’t disappoint – they’ll keep well in any fridge or freezer until you’re ready to indulge. Just be sure when storing that you separate each layer of muffins with parchment paper so that they don’t clump together or become messy.

Tips for Perfect Results

To master the art of baking muffins, there are some tips that I’ve learned throughout the years that I’d like to share with you. These tips will help you make perfect muffins every time you bake.

First and foremost, always sift your dry ingredients before adding them to the wet ingredients. This ensures that there are no lumps in the mixture and that the batter is smooth. Additionally, do not overmix the batter. Overmixing can cause the muffins to become tough, dense, and not rise properly.

Another tip is to avoid opening the oven door too often while baking. Opening the door can cause temperature fluctuations in the oven, which can affect your muffins’ texture and flavor. Instead, use a timer to keep track of the baking time.

To prevent muffins from falling apart or being too crumbly, add an extra egg or two to your batter. Eggs act as binding agents and help hold the muffin together.

If you have problems with your muffins sticking to your baking tin or paper liners, try greasing your tin or liners with coconut oil or vegetable shortening before adding the batter. This will prevent sticking and make for easy removal from the pan or liners once baked.

Lastly, it’s essential always to measure ingredients precisely. Inaccurate measurements can cause uneven results and affect the overall taste and texture of your muffins. Use measuring cups and spoons for dry ingredients and a kitchen scale for wet ingredients.

By following these tips, you’ll be able to create perfect muffins every time you bake – whether it’s a classic blueberry muffin recipe or a versatile savory option. Happy baking!


As with any recipe, there may be some questions that come up along the way. Below are a few frequently asked questions about this versatile muffin batter recipe.

What can I use instead of milk in Martha White muffin mix?

When selecting the liquid ingredients for a recipe, there are several options to consider. You could choose between half and half, heavy cream, or non-dairy milk like soy or almond milk. Another option would be sour cream, yogurt, evaporated milk, canned coconut milk, or even water. It is essential to consider the flavors and consistency you desire for the dish and the recipe’s required liquid to get the best results.

Do I have to use milk in muffin mix?

Using milk as a substitute for water in a muffin mix may not be the best idea. This is because the milk has a tendency to create small holes in both the paper liners and the sides of the muffins. Therefore, it is advisable to stick to water as specified in the recipe to achieve the best outcome.

Can you make muffin mix with water instead of milk?

When it comes to baking, you don’t always need to use milk. Water can be an excellent substitute for milk in most baking recipes. All you need to do is replace 1 cup of milk with 1 cup of water and add 1-1/2 teaspoons of butter. This additional butter will ensure that your finished baked goods remain moist and delicious. This substitution is especially useful for those who may have lactose intolerance or simply prefer to avoid using dairy products in their baking endeavors.

What ingredient keeps muffins from falling apart?

As a baker, I know that gluten plays a crucial role in holding baked goods together. Without it, muffins and other baked treats can easily fall apart. So, how can you prevent this from happening?

Bottom Line

In conclusion, this versatile muffin batter recipe is a must-try for anyone who loves baking delicious and healthy muffins. It’s quite versatile as it accommodates different preferences such as dairy-free and gluten-free diets, and it allows for substitutions to create unique flavors.

With all the tips and recommendations provided in this recipe article, you’ll be able to make perfect muffins that won’t fall apart or be too dry. Whether you’re making blueberry muffins, banana muffins, pumpkin muffins, or savory muffins, this recipe will always work wonders.

So go ahead and try out this recipe today! You won’t regret it. Share your experiences with us in the comments section below. Don’t forget to experiment with different flavors and techniques to create your signature muffin recipe. Happy baking!

Versitile Muffins Batter - Dairy Free

Versitile Muffins Batter - Dairy Free Recipe

This is a very forgiving recipe, I have added blueberries, raspberries, vanilla, and nuts. I eyeball that and use what I have. This is a low-sugar recipe, I find the fruit add's a nice sweetness. If you like a sweeter muffin, try doubling the sugar! Make plain or add fruit. Batter should be lumpy for best muffins.
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Course: Dessert
Cuisine: Dairy-free
Keyword: < 30 Mins, Berries, Breads, Dairy Free, Free Of..., Fruit, Lactose-free, Quick Breads, Raspberries, Strawberry
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 muffins
Calories: 164.6kcal


  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil
  • 2/3 cup water
  • 2 eggs


  • Preheat oven 375, use paper muffin cups or grease pan.
  • Sift flour, sugar, baking powder and salt into a bowl, form a well in center.
  • Mix oil, water and eggs together and then pout into the well.
  • Stir just until flour is moistened. Add fruit in using.
  • Spoon batter into prepared muffin cups.
  • Bake for 15 - 20 minutes, until lightly browned.

Your Own Notes


Serving: 657g | Calories: 164.6kcal | Carbohydrates: 20.4g | Protein: 3.2g | Fat: 7.8g | Saturated Fat: 1.2g | Cholesterol: 31mg | Sodium: 200.3mg | Fiber: 0.6g | Sugar: 4.2g

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