Eggless Blueberry Muffins

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 176kcal

Author Oriana Romero

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

Notes

Store: Muffins can be stored covered at room temperature for 3-4 days, or in the fridge for up to 1 week.

Freeze: These muffins can also be frozen 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.

Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw.

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 of whole wheat pastry flour.

For mini-muffins: Bake at 350°F for about 12 - 15 minutes. Makes about 24 mini muffins.

Extra 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 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.

If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, and get lots of tips, tricks, and variations.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition