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    BeeyondCereal » Recipes » Muffins, Biscuits, and Rolls

    Eggless Blueberry Muffins

    Modified: Oct 17, 2023 Published: Feb 21, 2023 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    5 from 1 vote

    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!

    Recipe: $3.12 | Per Serving: $0.26 | Yields: 12 muffins

    stacked blueberry muffins.

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

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🧾 Substitutions
    • 🔪 Instructions for Eggless Blueberry Muffins
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 Recipe FAQs
    • ❤️ More Delicious Muffin Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. 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.
    2. 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.
    3. 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! For a smaller amount consider these Small Batch Blueberry Muffins.

    🥘 Ingredients

    labeled ingredients needed to make eggless blueberry muffins.

    Ingredient Notes:

    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.

    For specific ingredients and measurements, please see the recipe card below.

    🧾 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.

    🔪 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.

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

    Step 3: In a large mixing bowl, combine all of the ingredients with a whisk.

    muffin batter in a mixing bowl with a whisk.

    Step 4: Whisk until no flour streaks remain. Do not overmix.

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

    Step 5: Gently fold in the blueberries using a rubber spatula.

    blueberry muffin batter in a mixing bowl.

    Step 6: 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.

    Step 7: Fill each muffin tin about ½ full. Do not overfill.

    blueberry muffins in a muffin pan.

    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.

    muffin on a wooden cutting board.

    🍴 Recipe Tips

    1. Muffin Filling. Pay attention to the fill line. Only fill muffin cups halfway. Overfilling (¾ or higher) may result in uneven cooking.
    2. 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. After cooling completely, store your blueberry muffins in an airtight container or gallon-sized Ziploc bag at room temperature. Expect a shelf life of about one to two days. If you refrigerate them in the same manner, they can last up to one week.

    Freezer. To freeze, cool the muffins entirely, then store them in an airtight container or Ziploc bag in the freezer. Enjoy them later by freezing for up to two months.

    💭 Recipe 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 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.

    three stacked eggless blueberry muffins on a wooden cutting board.

    ❤️ More Delicious Muffin Recipes

    • banana orange muffins with scattered banana slices and orange wedges.
      Banana Orange Muffins
    • zucchini carrot oatmeal muffins with fresh zucchini and carrots to the sides.
      Zucchini Carrot Oatmeal Muffins
    • sweet potato muffins on a wire rack.
      Leftover Mashed Sweet Potato Muffins
    • blueberry muffins on a wooden cutting board with one broken open to reveal the inside crumbs and scattered blueberries around them.
      Small Batch Blueberry Muffins

    If you tried these Eggless Blueberry Muffins, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    stacked blueberry muffins on a wooden cutting board.
    Print Recipe
    5 from 1 vote

    Eggless Blueberry Muffins

    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!
    Prep Time 5 minutes mins
    Cook Time 23 minutes mins
    Total Time 28 minutes mins
    Servings: 12 muffins
    Calories: 214kcal
    Cost Recipe $3.12 / Serving $0.26
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowls
    • Muffin Pan
    • Rubber Spatula
    • Paper muffin liners

    Ingredients

    • 2 cups all purpose flour ($0.26)
    • 1 ½ teaspoons baking soda ($0.01)
    • ½ teaspoon salt ($0.01)
    • 1 cup granulated sugar ($0.36)
    • 1 cup milk ($0.20)
    • ⅓ cup vegetable oil or melted butter ($0.23)
    • 1 teaspoon vanilla extract ($0.03)
    • 1 Tablespoon apple cider vinegar ($0.04)
    • 1 cup fresh or frozen blueberries ($1.98)

    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.
    • In a large mixing bowl, combine all of the ingredients with a whisk.
    • Whisk until no flour streaks remain. Do not overmix.
    • Gently fold in the blueberries using a rubber spatula.
    • Stir until they're just incorporated. You may get purple streaks from some berries if you over mix.
    • 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.

    Notes

    Blueberries: Fresh or frozen work. I freeze sale-bought fresh berries for later use.
    Fill Line: Only fill muffins halfway; overfilling leads to improper cooking and collapse.
    Doneness: Test with a toothpick; muffins are done when the toothpick emerges clean or with a few crumbs.
    Storage:
    • Room Temp: In an airtight container, they last 1-2 days. Extend to a week in the fridge.
    • Freezer: Cool completely, then store in an airtight container or Ziploc bag for up to 2 months.

    Nutritional Information

    Serving: 1muffin | Calories: 214kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 64mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
    Author Nicole Durham
    Course Breakfast, Snack
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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