Soft Eggless Blueberry Muffins
When you need a reliable eggless blueberry muffin recipe, this one is it! They are made with simple ingredients that you likely already have in your kitchen. They produce soft, moist blueberry muffins without eggs bursting with flavor.
Quick Look:
Total time: About 40 minutes
Ingredients: Flour, sugar, salt, baking soda, milk, yogurt, butter, apple cider vinegar, vanilla extract, and of course – blueberries!
Equipment needed: 12-cup muffin tin and liners. Mixing bowls and measuring utensils. No electric mixer needed!
Top tip: Measure your flour correctly so you don’t end up with way too much. Either use gram measurements or spoon the flour into the measuring cup and level off.
If there is a breakfast item that my kids never get tired of, it would be these eggless blueberry muffins. You can lather on butter, serve them with some sausage patties, drizzle on some honey, or just grab them on the go.
There are so many different ways to make muffins, but I believe this is one of the easiest and most delicious ways. You simply mix wet ingredients, dry ingredients and then combine the two. No weird or hard to find ingredients!
After making these Fluffy Eggless Chocolate Chip Muffins and these Eggless Lemon Blueberry Muffins (Bakery-Style) I knew I needed a classic egg-free blueberry muffins. These are unbelievably soft, fluffy, and seriously delicious!
Note from Lexi: Why this Recipe Works
In order to make eggless muffins work, you need to replace all the aspects that eggs typically provide in a muffin. This includes milk and yogurt for structure and moisture. Baking soda needs an acid to help activate it which is why apple cider vinegar is included. This recipe is well tested and well enjoyed – I can’t wait for you and your family to enjoy it as well. I truly strive to make my recipes with everyday normal ingredients. I don’t want to send you on a wild goose chase in the grocery store for an ingredient you’ll never use again! Read more about my blog and eggless recipes here.
– Lexi with Our Slice of Home
Ingredients and substitutions
Dry Ingredients
- All-purpose flour
- White granulated sugar
- Baking soda
- Salt
- Fresh blueberries: You can use frozen but just know it will leave color streaks in the final muffins.
Wet Ingredients
- Whole milk: You can swap for 2% milk. I do not recommend fat free milk.
- Whole milk yogurt: Can swap for plain, unsweetened Greek yogurt
- Unsalted butter: If you use salted butter, just omit the additional salt
- Apple cider vinegar
- Vanilla extract
How to make eggless blueberry muffins
Step one: Mix dry ingredients (flour, salt, baking powder, sugar) and set aside. Mix wet ingredients (melted butter, room temperature milk, yogurt, vanilla, apple cider vinegar). Pour dry ingredients into the wet ingredients and mix until just combined.
Step two: Set aside some blueberries to top the muffins. Toss the remaining blueberries in flour. Fold them gently into the batter.
Step three: Fill the cups 2/3 of the way full. Top with additional blueberries and sprinkle on sugar.
Step four: Bake for 18-23 minutes until a toothpick can be inserted in the center and come out clean.
FAQ
To troubleshoot dense muffins, double check these things. First, be sure you are measuring the flour correctly. Either use gram measurements or spoon the flour into the measuring cup and level off. Second, be sure you mix just until the flour is combined, don’t overmix. Lastly, ensure your baking soda isn’t expired.
Yes, please see the section below here for allergy-friendly swaps.
You can! Do not thaw them before adding to the batter. Just know there will likely be blue streaks in your muffins.
This recipe uses yogurt and milk to help create moisture and structure in the muffins. It also uses a bit more flour (hence the 1/8 cup) for more structure.
Absolutely. Let the muffins cool completely, then freeze them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature still in the container.
Yes! In a small bowl mix together ½ cup all-purpose flour, 1/4 cup sugar, and 1/2 teaspoon of ground cinnamon. Pour in 3 tablespoons melted butter. Mix together with a fork until crumbly. Top the muffins prior to baking.
Allergy-Friendly Ingredient Swaps
Dairy-Free: Use a dairy-free milk such as oat, soy, or almond milk. I do not recommend coconut milk.
Gluten-Free: Use a gluten-free flour blend and use only 2 cups. Add in 1 teaspoon of xanthan gum. If your flour blend already contains this, then only add 1/2 teaspoon.
Why eggless muffins?
Eggless muffins are perfect for those with an egg allergy, egg sensitivity, or you are simply out of eggs. You won’t be able to tell the difference as these taste just like classic blueberry muffins.
More eggless muffin recipes
Some more eggless muffins that are well loved:
Equipment needed
- 12-cup muffin tin
- Medium and large mixing bowl
- Cupcake liners
How to store
Allow to cool completely and store in an airtight container on the countertop for 2-3 days for optimal freshness. You can freeze these eggless muffins by allowing them to cool completely and placing them in a galloon freezer Ziploc bag. When ready to thaw out, place the muffins (still in the bag) on the countertop to thaw out.
Tips for Success
Measure the flour correctly: gram measurements are always accurate. If you don’t have a small kitchen scale, then spoon the flour into the measuring cup and level off.
Use fresh blueberries: This not only avoids blueberry streaks all over the muffins, but I think it has the best fresh flavor.
Don’t overbake: Internal oven temperatures can vary so much. Begin checking your muffins at 18 minutes.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Blueberry Muffins
Equipment
Ingredients
- 2 ⅛ cups (g) all-purpose flour
- 3/4 cup white granulated sugar
- 3/4 cup whole milk room temperature
- 3 tablespoon whole milk yogurt plain, unsweetened
- 8 tablespoons unsalted butter melted and cooled a bit
- 1 tsp. vanilla
- 1/2 tsp. salt
- 10 ounces fresh blueberries
- 1 1/2 tsp. baking soda
- 1/2 teaspoon apple cider vinegar
- 1 Tablespoon Granulated sugar or coarse sugar for sprinkling on top optional
Instructions
- Start with melting the stick of butter and setting it aside to cool a bit.
- Preheat the oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine flour, baking soda, salt, and sugar. Whisk together and set aside.2 ⅛ cups all-purpose flour, 1/2 tsp. salt, 1 1/2 tsp. baking soda, 3/4 cup white granulated sugar
- In a medium sized mixing bowl, combine melted butter, yogurt, room temperature milk, vanilla, apple cider vinegar. Whisk together.3/4 cup whole milk, 3 tablespoon whole milk yogurt, 8 tablespoons unsalted butter, 1 tsp. vanilla, 1/2 teaspoon apple cider vinegar
- Pour dry ingredients into the wet ingredients and stir until just combined. Avoid overmixing as this results in dense muffins. Note: This batter is fairly thick.
- Set some blueberries aside to top the muffins at the end. Toss the rest of the blueberries in a few tablespoons of flour to prevent them from sinking to the bottom of the muffins.
- Fold them gently into the batter. Using an ice cream scoop, fill each muffin tin 2/3 of the way full. Top with additional blueberries and sprinkle with sugar (optional)
- Bake 18-23 minutes. Muffins are done baking when a toothpick comes out clean. It may be stained with blueberries but should not have wet batter on it.
- Allow to cool for 5 minutes in the pan. Slide a spoon around the outside of the cupcake liners and then move them to a cooling rack.
A favorite for breakfast!