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!
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If you love blueberry muffins as we do, then you're going to LOVE trying these Eggless Blueberry Muffins too!
We've got so many blueberry muffin recipes on here, like Old Fashioned Blueberry Muffins, and 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.
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💛 Why You'll Love This Recipe
- 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 Eggless Blueberry Muffins recipe doesn't take too long to prep or bake, making it perfect for a fast breakfast, snack, or treat! For a smaller amount consider these Small Batch Blueberry Muffins.
🛒 Ingredients
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.
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. If you still have blueberries leftover, try making some Sugar Free Blueberry Jam.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
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.
💰 Budget-Friendly Tips
Use frozen blueberries. Frozen berries are often cheaper than fresh, especially off-season, and work perfectly in this recipe without thawing.
Swap the milk. Use whatever you have on hand: whole, low-fat, powdered milk mixed with water, or even buttermilk from a homemade buttermilk substitute (milk + vinegar).
Buy flour and sugar in bulk. These Eggless Blueberry Muffins use basic pantry staples, making them great for stretching your grocery budget.
🥄 Instructions for Eggless Blueberry Muffins
Step 1: Preheat your oven to 400 degrees F.
Step 2: Line a muffin pan with paper liners or grease well with nonstick cooking spray and set aside.
Step 3: In a large mixing bowl, combine all of the ingredients with a whisk.
Step 4: Whisk until no flour streaks remain. Do not overmix.
Step 5: Gently fold in the blueberries using a rubber spatula.
Step 6: Stir until they're just incorporated. You may get purple streaks from some berries if you over mix.
Step 7: Fill each muffin tin about ½ full. Do not overfill.
Step 8: 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.
Step 9: Remove from oven.
Step 10: Let cool for 5 minutes in the pan before removing the muffins and transferring them to a wire cooling rack.
👩🏻🍳 Expert Tips
- Muffin Filling. Pay attention to the fill line. Only fill muffin cups halfway. Overfilling (¾ or higher) may result in uneven cooking.
- Doneness Check. While the tops may look golden, don't be fooled. Test with a toothpick before removing from the oven. Muffins are done when a toothpick comes out clean or with a few crumbs. This ensures they're fully cooked and won't collapse as they cool.
❄️ Storage
Room Temperature: Once fully cooled, store the Eggless Blueberry Muffins in an airtight container or gallon-sized zip-top bag. They will stay fresh for 1-2 days at room temperature.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 1 week.
Freezer: To freeze, let muffins cool completely, then place them in an airtight container or freezer bag. Freeze for up to 2 months and thaw at room temperature before eating.
🥗 Side Dishes or Pairing Ideas
Eggless Blueberry Muffins pair well with fresh fruit like bananas or melon, yogurt parfaits, or a simple scrambled egg for a balanced breakfast. For a sweet treat, serve them with honey butter, a cup of hot coffee, or a glass of cold milk.
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- Big Fluffy Scones RecipeRecipe $1.38 / Serving $0.23
❓ Recipe FAQs
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.
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.
If you feel your muffins are turning out too dark when baking, but still aren't finished cooking, you can gently lay a piece of foil over the top of the muffins to help shield them from browning any further.
🍽️ More Recipes You'll Love
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- Leftover Mashed Sweet Potato MuffinsRecipe $4.10 / Serving $0.17
- Small Batch Blueberry MuffinsRecipe $2.59 / Serving $0.43
🐝 If you tried these Eggless Blueberry Muffins, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Eggless Blueberry Muffins
Ingredients
- 1 cup milk - ($0.20)
- ⅓ cup butter, melted, or vegetable oil - ($0.23)
- 1 teaspoon vanilla extract - ($0.03)
- 1 tablespoon apple cider vinegar - ($0.04)
- 1 cup granulated sugar - ($0.36)
- 2 cups all-purpose flour - ($0.26)
- 1 ½ teaspoons baking soda - ($0.01)
- ½ teaspoon salt - ($0.01)
- 1 cup blueberries, fresh or frozen - ($1.98)
Instructions
- Prep pan. Preheat the oven to 400°F. Line a muffin pan with paper liners or grease well with nonstick cooking spray.
- Mix batter. In a large mixing bowl, whisk together the milk, melted butter or oil, vanilla extract, apple cider vinegar, and granulated sugar until combined.
- Add dry ingredients. Add the flour, baking soda, and salt and whisk just until no flour streaks remain. Do not overmix.
- Fold blueberries. Gently fold in the blueberries with a rubber spatula until just incorporated.
- Fill. Fill each muffin cup about halfway full. Do not overfill.
- Bake. Bake at 400°F for 15 minutes. Reduce the oven temperature to 375°F and bake for another 7 to 8 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Blueberries. Fresh or frozen both work. Frozen berries can be used straight from the freezer.
- Fill Line. Fill muffin cups only halfway to prevent collapse or uneven baking.
- Doneness. Muffins are done when a toothpick comes out clean or with a few crumbs.
- Storage. Store in an airtight container at room temperature for 1 to 2 days or refrigerate for up to 1 week. Freeze cooled muffins for up to 2 months.
Nutritional Information
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