Eggless Blueberry Muffins

Name: Eggless Blueberry Muffins
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Ingredients: 2 cups All Purpose Flour ((0.16)); 1 ½ teaspoons Baking Soda ((0.01)); 1/2 teaspoon Salt ((0.05)); 1 cup Granulated Sugar ((0.22)); 1 cup Milk ((0.19)); 1/3 cup Vegetable oil or melted cooled butter ((0.16)); 1 teaspoon vanilla extract ((0.02)); 1 tablespoon Apple Cider Vinegar ((0.06)); 1 cup Fresh OR Frozen Blueberries (($2.24))

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These eggless blueberry muffins will change your world, or at least your way of baking. With these egg free blueberry muffins, you can avoid allergens and a trip to the grocery store and still get fluffy, tasty muffins for breakfast!

an upclose view of stacked blueberry muffins with more muffins and blueberries scattered in the background

If you love blueberry muffins as we do, then you're going to LOVE trying these blueberry muffins too!

We've got so many blueberry muffin recipes on here, like Brown Butter Blueberry Muffins, Old Fashioned Blueberry Muffins, and even a Cake Mix Blueberry Muffins, but this recipe does something that the rest don't do- it refrains from egg products.

Well, actually, our Blueberry Muffin in a Mug doesn't have eggs either, but that's a single-serving recipe, and this one is meant to be shared. And you WILL want to share these tasty bad boys! With a sweet taste, fresh berries, and a golden top, these blueberry muffins are too good to resist.

Why This Recipe Works

It's easy to make. From the simple pantry staple ingredients, this recipe is perfect for a frugal recipe to help use up those blueberries.
You can use fresh OR frozen. I like to buy fresh blueberries and store them in my freezer for baking with them because none of us enjoy them fresh as a snack. That said, you can use fresh or frozen blueberries depending on what you prefer or have on hand.
It's quick. This muffin recipe doesn't take too long to prep or bake, making it perfect for a fast breakfast, snack, or treat!

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🥘 Ingredients
🍽 Equipment Needed
🔪 Instructions
🧾 Substitutions
🍴 Recipe Tips
👩🏻‍🍳 Storage
💭 FAQs
📖 Recipe
💬 Comments

🥘 Ingredients

Flour- You will need to use all purpose flour for the base and gluten structure in these muffins.

Baking soda- This is a leavening agent that will help the muffins to rise nicely as they bake.

Salt- This is a natural flavor enhancer.

Sugar- Use granualted sugar for added sweetness and for structure improvement as sugar helps to keep muffins soft.

Milk- Adding in milk will help to moisten the batter and add richness to the fats. You can use whole milk, low-fat milk, dairy milk, or even buttermilk if desired.

Vegetable oil- For added moisture, use vegetable oil, canola oil, melted butter, or coconut oil as the fats in this recipe.

Vanilla- This is another flavor enhancer.

Apple cider vinegar- This will react with the baking soda to help leaven the muffins and get a good texture.

Blueberries- You can use fresh or frozen blueberries, depending on what you have on hand.

For specific quantities, see the recipe card below.

🍽 Equipment Needed

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🔪 Instructions

Check out how to make eggless blueberry muffins with these simple step-by-step instructions:

Preheat your oven to 400 degrees F.

Line a muffin pan with paper liners or grease well with nonstick cooking spray and set aside.

dry ingredients added to wet ingredients in a mixing bowl with a whisk

In a large mixing bowl, combine all of the ingredients with a whisk.

muffin batter in a mixing bowl with a whisk

Whisk until no flour streaks remain. Do not overmix.

blueberries added to a mixing bowl of muffin batter with a whisk

Gently fold in the blueberries using a rubber spatula.

blueberry muffin batter in a mixing bowl

Stir until they're just incorporated. You may get purple streaks from some berries if you over mix.

blueberry muffin batter in paper lined muffin pan

Fill each muffin tin about ½ full. Do not overfill.

Bake at 400F for 15 minutes. Reduce heat to 375F and cook another 7-8 minutes.

Your muffins will be finished when a toothpick can be inserted and come out clean.

Remove from oven.

Let cool for 5 minutes in the pan before removing the muffins and transferring them to a wire cooling rack.

blueberry muffins and scattered blueberries with a muffin in the center of the frame on a wooden cutting board

🧾 Substitutions

Blueberries. You can use fresh or frozen blueberries for this recipe. I like to buy fresh berries when they're on sale and then store them in the freezer until I'm ready to bake with them.

🍴 Recipe Tips

Pay attention to the fill line

Please note that you ONLY want to fill these muffins ½ way full. If you fill them ¾ full or higher, they may not cook properly.

The tops of these muffins will become golden and look ready to eat, but the centers will be wet, and as a result, the muffins will collapse as they cool, leaving you an indented cupcake.

Make sure to test the doneness with a toothpick before removing them from the oven to make sure that they are fully finished. The muffins are finished cooking when a toothpick can be inserted and come out clean or with just a few crumbs.

👩🏻‍🍳 Storage

You can keep your blueberry muffins stored in an airtight container or gallon-sized Ziploc bag at room temperature. Do not store the muffins until after they have cooled completely to avoid creating condensation within the bag, as this may shorten the lifespan.

Room Temp

If stored in an airtight container at room temperature, you can expect your muffins to last about a day or two. You can extend the shelf life to one week if you keep them stored in the same manner but in the fridge.

Freezer

Freezing these fluffy blueberry muffins is really easy and can be a great way to enjoy your favorite muffin months later. Once the muffins have cooled completely, place the blueberry muffins in an airtight container or in a Ziploc baggie for up to 2 months.

💭 FAQs

Why are these muffins cooked at a high temperature?

One is the higher baking temperature. Cooking our muffins at a higher temperature will cause them to puff up more as they bake and give you a higher dome at the top so that they don't sink or fall flat.

Why are my muffins gummy?

When the gluten in the flour is overworked, it will result in a heavier and gummier texture, and no one wants a rubbery blueberry muffin. The flour is added last and added gently until just mixed in so that it doesn't overwork the gluten.

What if my muffins get too browned on top?

If you feel your muffins are turning out too dark when baking but still arent finished cooking, you can gently lay a piece of foil over the top of the muffins to help shield them from browning any further.

three stacked eggless blueberry muffins on a wooden cutting board with blueberries and muffins around it and a plant in the background

More great muffin recipes to check out soon

📖 Recipe

an upclose view of stacked blueberry muffins on a wooden cutting board with scatered blueberries around it and more muffins in the background

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5 from 1 vote