Eggless Blueberry Muffins Recipe
Today, I made us the yummiest Eggless Blueberry Muffins ever! They’re slightly crispy at the top and ever-moist at the center, with blueberries throughout. Perfect for breakfast, brunch, or snacks. In my opinion, there’s nothing better than some sort of sweets alongside a piping hot cup of coffee. Or Hot tea or milk…anything goes with these super delish muffins. Yum. This Eggless Blueberry Muffins recipe it’s simple… it’s classic… it bakes perfectly every time… and it’s so insanely delicious! Plus, they bake up super fluffy and moist. The fresh blueberries add a wonderful tang and a gorgeous color. We are seriously obsessed with these. I know you don’t need excuses to bake some Eggless Blueberry Muffins so go ahead and bake a batch. Don’t forget to come back and let me know how you like them. If you love blueberries as much as I do please check out my Eggless Lemon Blueberry Cheesecake Bars, Eggless Lemon Blueberry Cake and Easy Eggless Blueberry Pancakes recipes.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour. Sugar: Regular white sugar, also known as caster sugar. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Baking powder and baking soda: Make sure they’re not expired. Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw. Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video]. Apple cider vinegar: You can also use white vinegar. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
HOW TO MAKE EGGLESS BLUEBERRY MUFFINS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – Preheat oven to 425º F. Sprays a 12-count muffin pan with nonstick spray or line with cupcake liners. 2 – Mix Dry Ingredients – Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl until combined. Add blueberries and mix to coat with flour mixture. 3 – Combine Wet Ingredients – In a mixing bowl combine buttermilk, vinegar, butter, and vanilla. 4 – Mix Dry and Wet – Fold wet ingredients into dry ingredients and mix everything together by hand. Please do not overmix. The batter will be thick and a little lumpy. 5 – Fill muffin cups right to the top, and sprinkle with additional sugar, if desired. 6 – Bake at 425º F for 5 minutes. Reduce oven temperature to 350º F and continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 15 -1 8 minutes.
Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter. Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly. Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. For more tips and tricks, check out my How To Get Extra Tall Muffins post.
Storing & Freezing Instructions
Store
Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week. This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
Freeze
Muffins can also be frozen for up to 3 months. Cool muffins completely then wrap them with foil or freezer wrap and place in freezer bags.
Thaw
Unthaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or in a 300°F oven for 4 – 5 minutes if desired.
More Egg-Free Muffins Recipes You’ll Love!
Eggless Banana Chocolate Chips Muffins Eggless Blueberry Pancake Muffins Eggless Baked Apple Oatmeal Muffins Eggless Sugar Donut Muffins Eggless Pumpkin Muffins Eggless Banana Crumb Muffins
Recipe originally posted April 2018, video, and more tips added in October 2020.
