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. Slightly crispy at the top and ever-moist at the center, with blueberries throughout. Perfect for breakfast, brunch or snack.
2tablespoonsgranulated sugar to sprinkle(optional)
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 375º F (190º C) 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.
BLUEBERRIES: You can use fresh or frozen blueberries. If using frozen, do not thaw.STORE: Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week.FREEZE: These muffins can also be freeze for up to 3 months. Unthaw in the refrigerator and then bring to room temperature. If desired, warm them up in the microwave for 10 -20 sec or in the 300°F oven for 4 to 5 minutes.For heavy, dense muffins use ¼ cup granulated sugar + ¼ cup light brown sugar. You can also use 1 cup of all-purpose flour + 1 cup whole wheat pastry flour.For mini-muffins: Bake at 350°F for about 12 - 15 minutes. Makes about 24 mini muffins.LOOKING FOR MORE EGGLESS RECIPES?
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