Eggless Blueberry Muffins

stacked blueberry muffins on a wooden cutting board.

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 Time5

Cook Time23

Total Time28

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 214kcal

Author: Nicole Durham

Cost: Recipe $3.12 / Serving $0.26

Equipment

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.

Nutrition