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.
Food Allergy Swaps
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
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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)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Recipe originally posted April 2018, video, and more tips added in October 2020.
Easy to follow, and delicious to eat. Mommyshomecooking is always doing the things.
Hello Ava! Thank you so much for the sweet words! I’m so glad you found the recipes easy to follow and delicious—making cooking enjoyable is what I aim for! I really appreciate you taking the time to share your feedback.
I tried this recipe once when I was out of eggs and have never gone back to my old recipe. These are so delicious and always get rave reviews from anyone I make them for!
Hello Kaitlyn! I’m so glad to hear that you’ve made the switch and that the recipe has become a favorite! 😊 It makes me so happy to know it gets rave reviews every time you make it. Thank you for sharing your experience—I’m thrilled it’s working so well for you!
Muffins turned out excellent!! Everyone in the family loved it
Thanks Oriano
Hi Meenakshi! Yay! I’m so happy to hear that the muffins turned out excellent! 🎉 It’s wonderful that everyone in the family loved them. Thank you for sharing your success! If you ever need more recipes or tips, just let me know. Happy baking!
Made these tonight and they raised so beautifully.
Hello Cheryl! I’m thrilled to hear that they turned out beautifully! 😊 It’s wonderful when recipes come together just right. Thanks a lot for the review and good feedback.
I was searching for “Eggless Blueberry muffins” and I was redirected to this space ! A quick look at the ingredients and I had them all except buttermilk, which I prepared instantly using milk and lemon . I halved the recipe and followed the directions . It came out great! My girls loved them.
Only problem I saw-The blueberries sank to the bottom upon baking(berries were a little bigger in size). Any tips to avoid this?
Hello Aarkay! Thank you so much for sharing your experience! I’m delighted to hear your girls loved the muffins. For the blueberries, try tossing them in a bit of flour before adding them to the batter; it can help keep them from sinking. So happy you found the recipe and enjoyed it! 😊 Happy baking!
These are super delicious! I made a few substitutions tho only because I wanted make it’s a little more healthy. Instead of granulated sugar I used coconut sugar and I had to make my own buttermilk since I didn’t have any. I followed your recipe for that with distilled vinegar. I also didn’t sprinkle sugar on all my muffins only cause I’m trying to cut down on sugar a bit. Overall it worked out great! Awesome recipe for someone who doesn’t keep eggs in the fridge due to an egg intolerance.
Hello Kim! That’s fantastic to hear! I’m thrilled you found the muffins super delicious and were able to make some healthy substitutions. I’m glad it worked out well for you. Thanks for giving it a try and for the review and good feedback.
I usually halve this rexipe and really enjoy it. I’ve done a baatch after awhile of not making them and have leftover batter as I did the full recipe. Can the batter be frozen ??
Hello Melissa! Yes, absolutely. Just make sure the muffins are completely cool before freezing them. I like to wrap them in plastic wrap and foil to avoid freezer burn.
I halved it! Turned out really good. Added some streusel on top. Did not have apple cider so added lemon juice instead
Hi Ananya! I’m so glad you both loved the muffins! Thank you for sharing your wonderful feedback and review!
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.