Eggless Lemon Blueberry Muffins
The best soft and flavorful eggless lemon blueberry muffins. Each bite is light, tender, and bursting with bright lemon flavor and juicy blueberries. They are completely egg-free with allergy-friendly swaps listed below. They’re quick to make, perfect for any time of day, and bake up with those big, beautiful bakery-style tops.
Equipment
12-cup standard muffin tin
lemon zester
medium and large mixing bowl
muffin cup liners
Ingredients
Lemon Blueberry Muffins
- 2 ⅛ cups (275 g) all-purpose flour
- ¾ cup (150 g) white granulated sugar
- ¾ cup whole milk room temperature
- 3 tablespoons whole milk yogurt or Greek yogurt
- 8 tablespoons unsalted butter melted and cooled a bit
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups blueberries
- ¼ cup lemon juice
- zest of 1 lemon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon apple cider vinegar
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup sugar
- 3 tablespoons butter melted
Instructions
- Preheat your oven to 400°F and line 6 muffin cups with liners, spacing them out so no cups are side by side. This allows the tall, bakery-style muffins that rise over the top.
- Make the streusel topping: In a small bowl, combine the flour and sugar. Pour in the melted butter and mix with a fork until crumbly. You should have a mix of small and large crumbs. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the sugar and lemon zest. Use a fork to mix well, pressing the zest into the sugar.
- Add the milk, lemon juice, apple cider vinegar, yogurt, vanilla extract, and melted butter to the sugar mixture. Whisk until smooth and well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Set aside some blueberries to top the muffins prior to baking. Pour the rest of the blueberries into a small bowl and toss with a bit of flour. You want the blueberries coated in flour to prevent sinking to the bottom of the muffin. Gently fold the blueberries into the batter using a silicone spatula.
- Fill the 6 lined muffin cups all the way to the top. Top with a few extra blueberries, then generously sprinkle the streusel topping over each muffin.
- Bake at 400°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 16 to 18 minutes. A toothpick inserted into the center should come out clean or with a few blueberry stains, but no wet batter.
- Allow to cool in pan for 5 minutes, then move to a cooling rack.
Video
Notes
Measure flour correctly: Spoon it into your measuring cup and level it off instead of scooping directly from the bag. If you have a small kitchen scale, I highly recommend measuring in grams for the best accuracy.
Don't overmix your batter: Once you add in the flour mix until just combined or overmixing will create dense muffins.
Avoid overbaking: Ovens can vary drastically on their internal temperatures. Use the toothpick method to check if they are done and remember they will continue to bake some in the muffin tin as they cool.
See "allergy-friendly baking swaps" for gluten-free and dairy-free substitutions.
Mini-muffins: Bake at 375 degrees for 10-13 minutes
Baking 12 standard sized muffins (not bakery-style): No need to only bake 6 at a time. You can fill all 12 muffin cups each 3/4 full. Bake at 400°F for 5 minutes, then reduce the temperature to 375°F and continue baking for 13–15 minutes, or until a toothpick comes out clean.
Nutrition
Calories: 279kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 230mgPotassium: 87mgFiber: 1gSugar: 20gVitamin A: 365IUVitamin C: 4mgCalcium: 39mgIron: 1mg
Tried this recipe?Let me know how it was!