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.
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 =)