These Eggless Blueberry Muffins are moist, sweet, buttery, tender, and absolutely delicious! This simple and classic recipe bakes perfectly every time and you won’t miss the eggs at all.
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.
Eggless Muffins Baking Tips
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.
Frequently Asked Questions
Yes, you can use frozen blueberries to make muffins. If using frozen blueberries, do not thaw.
Yes, you can use oil. However, butter adds a surprising amount of flavor to the muffins so if possible I recommend using butter.
I recommend using 1 cup of all-purpose flour + 1 cup whole wheat pastry flour. The texture of the muffins will be denser.
Follow the same recipe and bake at 350°F for about 12 – 15 minutes. Makes about 24 mini muffins.
Adapt This Recipe to Other Food Allergies
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:
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.
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
Eggless Blueberry Muffins
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1/2 teaspoon kosher salt
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup (180 g) blueberries (see notes)
- 1 ½ cups (360 ml) buttermilk
- 1 teaspoon (5 ml) apple cider vinegar
- 4 tablespoons (57 g) unsalted butter, melted and cooled
- 1 teaspoon (5 ml) pure vanilla extract
- 2 tablespoons granulated sugar to sprinkle (optional)
Instructions
- Preheat oven to 425º F (218º C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- 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.
- In a mixing bowl combine buttermilk, vinegar, butter, and vanilla.
- 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.
- Fill muffin cups right to the top, and sprinkle with additional sugar, if desired.
- Bake at 425º F (218º C) for 5 minutes. Reduce oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 15 -1 8 minutes.
- Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week.
Video
- 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 must always 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.
Nutrition
Recipe originally posted April 2018, video, and more tips added in October 2020.
I like the recipe and gave 4 stars with substituting blueberries for mandarin oranges and creamer water for milk.I could not heat at 425 degrees in a toaster oven. So mine were beautiful in color, but the inner texture took some time to fluff. Next time I will make sure I have actual ingredients or use an egg. It had to do with me.
Hello Kim! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
I made this and it turned out to be delicious muffins. My husband and friends loved it. Thanks for the recipe.
Hello Chaitanya! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Perfect recipe – I had no vanilla so I substituted lemon extract and the resulting eggless lemon blue berry muffins are divine. Thanks
Hello Tjayston! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
These blueberry muffins were so light and fluffy and delicious! One of my kids said they were best muffins they’d ever eaten! We also made them dairy free and skipped the sugar sprinkle on top as they didn’t need it.
Hello Claire – Wow, what a compliment! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
I made this blueberry muffin recipe and it was so good you won’t miss the eggs at all it was so light fluffy and so delicious. Thanks you so much oriana for having all of these delicious recipes for us
Hello Riya! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi ! Can I use this recipe to make a full cake instead of muffins ?
Hello Bhavika! For cake, I recommend following this recipe > Eggless Lemon Blueberry Cake
Very good! Mine never got golden brown on top. These are more cake-like consistency. I would add more blueberries next time.
Hi Emily! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
This is a delicious blueberry muffin recipe. We have an egg allergy in our home and breakfast is always the hardest to brain storm variety that is kid approved. These are mildly sweet which I appreciate and could easily be cut in half and spread with softened butter to make them extra rich. I personally don’t like granulated sugar on top of baked goods so I did a very minor Sprinkling, maybe a teaspoon total. I also added an extra half cup of blueberries because we are a blueberry loving house and it did not disappoint. I made the buttermilk and it worked like a charm. If you’re needing an easy egg free recipe give this one a go!
Hello Nikki! I agree that egg-free breakfasts are hard. It sounds like you nailed this recipe! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hi, can i use air fryer for this recipe?
Hello Sharon! Possibly, but I never baked these muffins in the air fryer so I can’t say for sure, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
These muffins were so good! Better than any other recipe for blueberry muffins. They were moist and delicious. I loved that the sugar content was low and there was no salt needed. We’re getting to the point where we have to be careful with all these and I’m so happy to have found a muffin recipe that is delicious with low sugar!
I used silk and made that into buttermilk by adding 1.5T of cider vinegar and didn’t add the sugar on top. I also used vegan margarine instead of butter. With those replacements you’d think it would kill a good recipe but it didn’t.
Hello Marcie – It sounds like you nailed it! I’m so glad you loved the muffins. Thanks so much for trying my recipe and taking the time to come back and let me know.
My spouse is as just told they have an egg allergy, so we are just starting out on the journey of eggless eating. Made these this morning and they are wonderful, we don’t miss the egg at all. Looking forward to using more of your recipes. I’m
Hello Travis! So sorry about your spouse’s allergy. In the beginning, it’s hard but it gets better with time. My whole family has adapted to live without eggs. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂
This was the first recipe of Oriana’s I tried. The Blueberry Muffins were perfection. Since making the muffins I have made 6 other recipes from her cookbook. I experienced the same perfect results with every recipe. I wholeheartedly give Oriana and her eggless recipes a 5 star rating.
Hello Tonya! So glad you liked my recipes =) I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂
Perfect for when I’m running low on eggs!
Super easy and scrumptious!
Hello Kat! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Great recipe! Thank you for posting all of these delicious egg free things. Every recipe I have tried of yours has been great. One question: is the second temp supposed to be 350 or 375? The actual recipe and the notes give two different temps.
Hello Jenna! I apologize for the confusion. You should bake at 425º F (218º C) for 5 minutes. Reduce oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 15 -1 8 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I substitute oil for butter?
Hello Asha! For best results, I recommend following the recipe exactly. You can read more about the most common eggless baked goods mishaps, causes, and solutions here >>> Ask Oriana…Your Eggless Baking Questions Answered! Thanks so much for your interest in my recipe.
Hi, My batter was dry and won’t mix properly until I had added more milk. is that normal or did I screw up.?
Hello Bonny! It’s impossible to say exactly because there are so many things that can make that happen. It sounds to me like the batter had too much flour. Next time, make sure you are measuring the flour properly. The best way to do it is using a kitchen scale. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I did substitute canola oil for butter, 1/4 cup and they turned out awesome.
Hello Seraphine! Thanks so much for your feedback and for trying my recipe.
This recipe is a game changer! I use it as my base muffin recipe then add whatever instead of blueberries (we’ve been loving strawberry and cheesecake filling) and they come out perfect every single time. Finally a use for the huge thing of vinegar i have, you need to try these muffins
Hello Shay! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I made these today and they were delicious. The only thing is I ran short by 3 muffins so I quickly did the math to make a batch and made 3 more, turned out just fine. Initially in this recipe I was worried that there wasn’t enough butter and about the milk measurement…seemed like alot but turned out perfectly! Also I was confused because the recipe called for buttermilk, which I made by adding vinegar to milk, then it stated to add additional vinegar so I did add it and I think that was correct? Either way it turned out perfectly. Thank you, I have tried this plus the bannana bread and cranberry orange loaf, all of which turned out like they had eggs in them, moist, fluffy and full of flavor!!
Hello Shima! It sounds like you nailed it! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Made them twice and absolutely loved them.
So easy to make and so delicious.
Thank you for sharing the recipe 🙂
Hello Shweta! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
I made a half batch without blueberries as a test before a company potluck. One of my colleagues is vegetarian so I didn’t want to leave him out of dessert.
All I can say is that these muffins were so easy to make and came together beautifully. The crumb is light and the muffin is moist.
I’ll definitely be making a larger batch to bring next week.
Thank you, Oriana! I look forward to exploring other recipes here too.
Hello Julie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hello,.can i use oil instead of butter in the recipe?
Hello Ishita! I am sorry but I haven’t tested this recipe with oil. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hey Oriana,
Love these every time i made.. Taste delicious.. My only concern being less browning of the top.. Not sure if both the top and bottom heating elements should be turned on for baking muffins?? And which rack of the oven to place the tray in?
Hello Sudha! The heat should be top and bottom and the rack in the middle of the oven. Do you sprinkle the sugar on the top of the batter before baking? If so, you can skip it; this will help to reduce the browning. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I would recommend using an oven thermometer to make sure it’s working properly. I hope that helps!
Thanks a lot for that precious information. Will do that next time.
Hello Oriana.
That was a wonderful recipe. My daughter made it all by herself. We are planning it for our tommorow’s breakfast. This time I have homemade curd. What should be the proportion of water and curd.
Thank you😀😀
Hello Sita! Thanks for your interest in my recipe; I glad you liked it. I am sorry, but I have no experience baking with curd. If you do try using this alternative ingredient, please let me know how it worked out.
Nice simple recipe! Thanks! Could I use self raising flour instead?
Hello Bobo! yes, just skip the baking powder and salt called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana,
Thank you for all your recipes, Can I substitute the buttermilk with almond milk mixed with lemon juice?
Hello Slmi! Yes, you can use almond milk with lemon. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey Oriana! I have doubts to clarify.
1. I do know that you have a blog post on buttermilk. Still how to make 360ml Buttermilk?
2. Can i use frozen blueberries? If yes, do i have to thaw it completely before using it?
3. I use an oven which shows temperature in celcius and not farhanheit so how much is 425 farhanheight and 375 farhanheight?
Hello Srishti! 1 – 360 ml milk + 22.5 ml apple cider vinegar. 2- Yes, you can! No need to thaw. 3- 425º F (218º C) 375º F (190º C) Hope that helps!
Hi, if I’m making buttermilk at home (milk + vinegar) do I still add the additional apple cider vinegar from the recipe card?
Hello Meg! Yes, you still need to add the ACV called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Dear Oriana,
I LOVE your website and those blueberry muffins! I made them 5 times and they were always delicious. My son has egg allergy and your website and so many easy to make recipes make me happy, because I can bake for him so many goodies 🙂
Hello Ula! Wow, what a compliment =) I’m so glad you and your family enjoy my recipes. Thank you so much for taking the time to come back and let me know.
Can we use dried blueberries instead of fresh ones
Hello Vinita! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
HI Oriana! I have 3 questions
1. Granulated Sugar means Castor Sugar or the regular sugar?
2. Baking time and temperature remains same if i bake in convection mode of microwave?
3. is there video available for your recipes?
Hello Deepa! 1. In USA, granulated sugar is easier to find but caster sugar is better to bake, so if you have caster sugar on hand I suggest using it. 2. Every oven is different so baking times always have to be taken with a grain of salt. Usually, if using a convection oven you should reduce the temperature accordingly by 20 – 25 degrees Fahrenheit. 3. Some recipes have video, most don’t…I am working on adding videos to the most popular recipes.
Thank you for all your egg free recipes! These muffins were great! I’m so glad I found your website
Hello Danielle! I’m delighted to hear you enjoy my recipes so much. Be sure to shout out if you have any questions!
Is yjere a replacement for apple cider vinegar?
Hello Vidhya! Yes, you can use lemon juice or regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Made these today and used gluten free from flour as my son has an egg and wheat allergy. Really nice for him as he’s only 2, but any ideas why the cupcake was very sticky, chewy and sticking to the cases? My ideas are maybe it’s the flour being made from rice,maize and potato starch?
Hello Anisa! Yes, that could be the reason. To be honest, I don’t have a lot of experience with gluten-free flours but when I need to make a GF baked good I always use this flour. It turns out pretty good, almost like regular flour. Hope that helps! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Same for me . Milk, egg, wheat allergy . Came out pretty gummy
This was a delicious recipe! I have recently discovered I have an egg intolerance and have been trying to find good eggless recipes and this one hit the spot. I used one cup flour and one cup whole wheat instead of two cups of flour. I also used 1/4 c brown sugar and 1/4 c Swerve. I look forward to trying your other recipes!
Hello Yvonne! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Made these tonight and followed the recipe exactly- SO GOOD!! Thank you for sharing these great eggless recipes!
Hello Rena! I’m happy to hear you enjoyed it so much. Thank YOU for trying my recipe and for taking the time to come back and let me know!
The muffins came out great , I used fresh blueberries from my garden , so they tasted super yummy, It was my first try at baking muffins and my husband loved it . I did not follow the recipe to the T, like I did not have kosher salt so I used sea salt instead and it took longer than 18 mins to bake so wanted to ask you why ? Does it depend on the type of oven you use?
Hello Sonia! Yes, every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time. I would recommend using an oven thermometer to make sure it’s working properly. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi! I was wondering if i could add lemon zest and lemon juice into this recipe? If so, at what stages would i add them?
Hello Jayni! I would suggest using this recipe: https://mommyshomecooking.com/eggless-lemon-blueberry-cake/
Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Muffins turned out moist and fluffy and they raised perfectly but, they were stuck to the cupcake liners not sure what happened.
Hello Jaspreet! I’m glad you enjoyed it. I would recommend letting the cupcakes cool completely before trying to remove the liner. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I have tried your recipe and my family loves it! My son has egg allergy and this has been his favourite muffin. Saving your recipe for future uses. Thank you for this.
Hello Keychosen! I’m delighted to hear your son enjoys these. My kids love them too. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Can I use self-rising flour instead of all-purpose flour?
Hello CJ! Yes, you can, just omit the baking powder and salt called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I froze a batch of blueberries about a wk ago and have been looking for a recipe to put them in. Would I be able to toss the frozen blueberries right in? Would I have to change the cooking time?
Hello Yessy! Yes, you can use frozen blueberries, no need to adjust the baking time. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I wonder if you can use a fruit puree instead of whole blueberries? I have leftover blueberries, strawberries and blackberries that are about to go bad, so I pureed them and froze the mixture, hoping to be able to use it in an eggless muffin recipe (both my kids have an egg allergy)
Hello Rachel! I haven’t tried that but I think you could add a teaspoon, or so, on top of each muffing and swirl it around. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi,
I tried the recipe, it tastes great but the muffins didn’t rise as much. I didn’t have buttermilk so used whole milk and added vinegar. Do you think that could be the reason?
Hello Mita! I usually use milk + vinegar and have no issues. There are three main reasons I can think of:
• the oven door has been opened before the muffins have set,
• the muffins didn’t go in the oven as soon as the mixture was ready or
• there’s too much raising agent.
Next time make sure to measure the ingredients properly and don’t overmix the batter. Hope this helps. Thanks for trying my recipe. xo – Ori.
Can I substitute oat milk for the buttermilk?
Hello Lizzy! Yes, you can use oat milk. Combine 1 1/2 cup of oat milk and 1 1/2 tablespoon of apple cider vinegar or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana! If we do this with non-dairy milk (I have almond milk) do we still use the 1 teaspoon of vinegar in the recipe as well?
Hello Taylor! Yes, you still need to add the vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi, I don’t know if I a missing something but I can’t see the ingredients anywhere with measurements just the instructions? If making for a baby what could I use for a substitute for sugar? Thanks
Hello Cassie! Sorry for the confusion. You can find all the recipe detail in the recipe card at the bottom of the post, you have to scroll down. You could use pure maple syrup if you like, I haven’t tested personally with maple syrup but some readers have done and said it works well. To substitute maple syrup for sugar, use three-quarters of maple syrup as the sugar called for. So for this recipe, you can use 6 tablespoons of maple syrup. Keep in mind that maple syrup is brown and granulated sugar is white, this replacement will darken your baked goods and cause them to brown quicker. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Was so excited to try this recipe! We are a gluten free, dairy free and egg free family. I used gluten free flour and vegan butter and almond milk. I used fresh cranberries. I baked them an extra minute but they were still raw after I took them out and cooled them. Do you recommend that I increase the cooking time if so how long? Thanks!
Hello Dawn! Thanks so much for trying my recipe. Keep in mind that every oven is different so baking times may vary. I would suggest inserting a skewer in the center of a muffing and if it comes out clean the muffins are ready. Hope this helps!
I want to make these for my 18 month old granddaughter. She has a severe allergy to eggs.
Is the buttermilk okay? I have the powder.
Hello Cynthia! I am sorry but I haven’t tested with powdered buttermilk, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Can we replace buttermilk with whole milk?
Hello Stephanie! Yes, you can use whole milk but in that case, add to 1 1/2 tablespoon apple cider vinegar to the milk and let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
These were so good, just wondering what makes the muffins so moist and what replaces the egg?
Hello Megan! So glad you enjoyed this recipe. The eggs are replaced with a combination of leavening agents + acid, but every recipe is different though. Thanks so much for your feedback and for trying my recipe.
Can you substitute whole wheat flour?
Hello Katie! Yes, you can use whole wheat flour but keep in mind that the texture will be denser. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried this, I did not have any Blueberry , it was moist like there are eggs in it, my 10 yr grand and 1 yr 8 months old grand love it very much, will be using Blueberry nest time, thanks for your recipe. I was very amazed with the texture , not much mixing needed.
Hello Jacqueline! These muffins are sooo good. I’m glad you found it easy to make. Thanks so much for your feedback and for trying my recipe.
Do these come out moist even though only 4 tbsp of fat to 2 cups of flour? Just wondering… they look delish. Im used to seeing a wee bit more fat (butter or oil) in muffins when this much flour is called for. Do they last more than one day or tend to get dry right away? Thanks for the recipe. Might give a try.
Hello Erin! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
I found these awesome. My daughter has a dairy allergy so we use nutelex and rice milk. And still turned out great. She has grown out of her egg allergy but we still use them because they are so easy to make and so yummy. Slowly adding diary to her diet so adding a bit of butter.
Hello Nicole!! Thanks so much for your feedback and for trying my recipe. I am so glad your daughter grew out her egg allergy, mine is still highly sensitive. Cheers!
These were delicious! I followed the recipe exactly. Light and fluffy and not too sweet which is perfect because I made them for my one year old who is allergic to eggs. Thank you so much for this recipe!
Hello Rachel! I am so happy you liked these muffins. Thanks so much for your feedback and for trying my recipe. ?
Can you substitute white vinegar for apple cider? Thanks
Hello Carrie! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hi! Thanks for sharing this wonderful recipe. These turned out light and moist. Didn’t have that soapy baking powder after-taste at all. Looking forward to trying out more recipes. 🙂
Hello Gayathri! I’m so happy that you like this recipe. They’re really yummy. Thank you for taking the time to come back and let me know! ?
Thanks for sharing this recipe! We’ve made it twice now and have loved it each time. Just as you said, we haven’t missed the eggs at all. As I haven’t had buttermilk to hand, I’ve just used ordinary milk and have added two extra tsps of vinegar which has worked fine. Thank you!
Thanks for trying this recipe, Sarah! I’m so glad you enjoyed it ?
Will frozen blueberries work in this recipe? My 10 year old daughter has an egg allergy which she never seems to outgrow, so thanks for sharing all these eggfree recipes. The photos look so good, I can’t wait to try out some of your creations.
Hello Mei! Yes, frozen blueberries will work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Can i replace the blue berries with chocochip or any other fruit?
Hello Sigma! Yes, you can ? Thanks for your interest in my recipe. Please come back and let me know how you like it.
I made these blueberry muffins this morning and they were moist and delicious! I love the consistency of them, turned out great. The only thing I would change is maybe increase the sugar to about 3/4 c. I used brown sugar instead of white sugar though. But regardless, they did turn out great!
Hello Veronica! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Can I use normal salt instead of kosher salt ?
Hello Leanne! Yes, but reduce the quantity to half. The table salt is saltier than the kosher salt. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?