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
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.
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🍯 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! For a smaller amount consider these Small Batch Blueberry Muffins.
🥘 Ingredients
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.
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.
🍴 Recipe 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. 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
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 Delicious Muffin Recipes
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
Eggless Blueberry Muffins
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
- 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.
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