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.
Oriana’s Thoughts On The 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 is 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, Substitutions & Notes
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 for an 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 for in the recipe.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. You can also use a neutral-tasting oil instead.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
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).
Step 1 – Preheat oven to 425º F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Step 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.
Step 3 – Combine Wet Ingredients – In a mixing bowl, combine buttermilk, vinegar, butter, and vanilla.
Step 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.
Step 5 – Fill the muffin cups right to the top, and sprinkle with additional sugar, if desired.
Step 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 start 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.
Storage and Freezing Instructions
Store
Muffins can be stored covered at room temperature for 3-4 days, then transferred to the fridge for up to 1 week.
Freeze
Muffins can also be frozen for up to 3 months. Cool the muffins completely, then wrap them with foil or freezer wrap and place them in freezer bags.
Thaw
Unthaw frozen muffins in the refrigerator and then bring them to room temperature or warm them up in the microwave or in a 300°F oven for 4 – 5 minutes if desired.
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 of 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.
More Egg-Free Muffin 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 Card
Eggless Blueberry Muffins
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1/2 teaspoon (2 g) kosher salt
- 3 teaspoons (12 g) baking powder
- ¼ teaspoon (1.5 g) 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
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. You can also use a neutral-tasting oil instead.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- 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.
I appreciate your feedback, and it helps others, too!
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.
I made the blueberry muffins this morning, they were delicious! My 3-year-old was even happy with them, to my relief lol. At the end my batter seemed too liquidy (I didn’t measure the flour exactly) so I added some tigernut flour in, which didn’t seem to harm the end product at all. Thank you so much for this site, I’m loving all the recipes. The first recipe I actually tried was your cheesecake which was super yum.
Incredible recipe,
Honestly I didn’t make muffins or use blueberries, just needed a recipe to use the abundance of acid whey I had.
I had to come back and say this batter makes the most phenomenal pancake. The addition of the blueberries woulda been great for this as well.
Tastes just like the classic box pancake I had as a kid, will be saving this for Sunday mornings~
(Bakes great as a sheet as well, can’t wait for blueberry season lol)
Hello Matt! Wow, thank you so much for coming back to share that—I love hearing how you made it your own! Thanks again for your sweet comment and happy Sunday morning cooking! ✨
I just made this and thought they were quite good. I like that they’re not super sweet.
Hello Lindsay! I’m so glad you enjoyed them! 😊 I love that they’re not overly sweet too—it makes them perfect for any time of day. Thanks for giving the recipe a try and for sharing your feedback! 💕 Happy baking!
I noticed that you say to bake the muffins right away. I have a coffee shop and I usually prepare the batter and bake them the following two days. Any idea what might happen with this recipe if I do that? thanks.
Hello Holly! Egg-free recipes rely on leaveners to rise, unlike recipes made with eggs. If the batter rests too long, the leaveners lose their effectiveness, which can result in dense muffins. I recommend resting the batter for 15–20 minutes max to allow the flour to hydrate while still keeping the leavening agents active. If you refrigerate the batter for two days before baking, the muffins may not rise as well and could turn out heavier.Hope this helps!
So these were fantastic. Toddler approved for sure. You’d never know there are no eggs. I will be making more things from this website 🙂
Hello Ivana! That makes me so happy to hear! 😊 I love that they were toddler-approved—always a great sign! 🎉 It’s amazing how egg-free recipes can still be just as delicious. Thank you for your kind words, and I can’t wait for you to try more recipes from the site. Happy baking! 🧁💕
Batter tasted great. But cooked it didn’t taste as sweet. I don’t know what I did wrong. 🙁 easy to follow recipe
Hello Taylor! Thank you for your feedback! I’m glad you found the recipe easy to follow, but I’m sorry to hear the baked version wasn’t as sweet as you expected. Sometimes the sweetness can mellow after baking, especially if the batter is naturally sweetened or if the ingredients weren’t measured exactly. It’s also possible that the blueberries were a bit on the sour side, which could affect the overall sweetness of the final bake. I hope this helps, and I’d love to hear how it turns out if you give it another try! 😊❤️