These soft, moist, fluffy eggless blueberry muffins are best muffins you will ever taste. Packed with fresh juicy blueberries and deliciously flavored with a touch of lemon zest, these muffins have a tender crumb.
These eggless blueberry muffins are perfect for breakfast or as an evening snack to go with coffee. Perfect for a picnic basket too.
What are the ingredients required?
Firm and fresh blueberries used in making these muffins are the highlight of this recipe.Fresh blueberries offer the best flavor.Make sure to toss out any that are spoilt.
One can even use frozen ones for making these muffins.Make sure to increase the baking time by 1 or 2 minutes when using frozen berries.There is no need to thaw them, you can use frozen berries directly into the batter,Do not stir the batter too much to avoid bleeding the blueberries.
You can use full-fat, low-fat or reduced fat milk.It does not matter which one.
In this recipe we used plain yogurt is used as an egg substitute. Some others use apple sauce instead of yogurt, which makes the muffin spongier like cake.For the right muffin texture, yogurt works best.
Any flavorless oil like Vegetable Oil, Canola or corn works. For this recipe, we used Canola oil.
This recipe requires that you use both baking powder and baking soda. Do not just use one of them, both are required!
Use a citrus zester to grate the yellow part of the lemon peel. Do not add the white part as it is bitter.
Eggless Blueberry Muffin Recipe
This eggless blueberry muffin recipe is a very quick and easy recipe to make, as the batter comes together in just 10 minutes. The bursting freshness of the nutrients packed in the blueberries and the lemon zest, which renders a subtle flavor makes these muffins delicious.
With a perfectly golden top and a texture that is moist, soft and tender with a bread like softness to it, these muffins will have you asking for more than one. Did we say they are eggless too? You got to take a bite to believe how soft & fluffy they turn out even without eggs.
12 servings per container
- Amount Per ServingCalories2360
- % Daily Value *
- Total Fat 71g 110%
- Saturated Fat 12g 60%
- Trans Fat 1g
- Cholesterol 38mg 13%
- Sodium 2063mg 86%
- Potassium 2323mg 67%
- Total Carbohydrate 399g 133%
- Dietary Fiber 11g 44%
- Sugars 194g
- Protein 39g 78%
- Vitamin A 13%
- Vitamin C 27%
- Calcium 113%
- Iron 78%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Helpful Tips to remember
- Do not over-mix the batter ,because this will make the muffins tough and chewy, instead of being soft and tender. Use the whisk gently, until all the ingredients are well combined.
- Folding the batter with a spatula half way through mixing helps, especially when you have added the coated blueberries. This prevents the berries from breaking and bleeding into the batter.
- To prevent lumps from forming always add the dry ingredients to the wet ingredients. This will also make the muffins soft and tender when baked, as there are very few or no lumps.
How to store muffins?
- Muffins stay good for 2-3 days.Store them in a single layer in an airtight container.If you need to stack them, you can use parchment paper in between layers.
- Muffins stay good in the refrigerator for a week in an airtight container.
- If you want to freeze the blueberry muffins, you can wrap them individually in plastic wrap and freeze them for up to 3 months in freezer safe ziplock bags in the freezer. When ready to use, microwave them for 10- 15 seconds before serving.
Can I use frozen blueberries in muffins?
Fresh blueberries offer the best flavor.
If they are not available, you can use frozen blueberries for this recipe. There is no need to thaw them, just add frozen blueberries directly into the batter, so they don’t bleed too much into the batter.
When using frozen blueberries, increase the baking time by 1-2 minutes.
How do you refresh blueberries?
Place the berries in a large bowl and wash them in a vinegar-water bath: 1 cup of white vinegar and 8 cups of water. Let the berries sit in the vinegar-water bath, gently moving them to help dislodge any dirt, grime and letting the vinegar kill spores and bacteria.
How to prevent blueberries from sinking to the bottom of the batter when baking?
Toss them with a tablespoon of the flour mixture (just enough flour to coat the berries). Then fold this flour-coated berries into the batter as a very last step before baking.
This coating of flour absorbs some of the liquid released by the berries as it bakes and keeps them in the place until the muffin crumb has set.
No more soggy bottomed bleeding muffins!
Can melted butter be used instead of oil in this recipe?
Butter makes the muffins dry and crumbly.
Using flavorless oils like Canola, corn or vegetable oil is the best way to make these muffins soft & fluffy.
Can we use buttermilk instead of milk for this recipe?
Yes, you can.
Buttermilk makes the muffins extra soft with tender crumbs.
What goes well with blueberry muffins?
Blueberries also have a certain malty scent, which pairs well with cherries, almonds, apples, apricots, blackberries, bananas, lychees, avocados and elderflower.
What can I do with a bunch of blueberries?
- Dehydrate them.
- Make Gelato
- Make Muffins
- Make a Smoothie
- Make Tarts
- Juice Them
- Make Frozen Yogurt with Blueberries
- Make Pudding
The Bottom Line
If you are looking to make delicious, soft and fluffy eggless blueberry muffins , this blueberry season, you must give our recipe a try.
Do share in the comments section below, on how it turned out for you, if you gave it it a try. We would love to hear fro you.
Enjoy the blueberry season!
I love blueberry muffins! These look wonderful. Thank you for an eggless recipe.
You are most welcome. The recipes, I post here are all eggless, due to my food allergy. Have fun baking our eggless blueberry muffins, they taste delicious and are easy to make.
Looks like a great way to use the blueberries I will be picking next week.
Thank you. Have fun picking blueberries, nothing like freshly picked ones.Do share your feedback when you try our recipe would love to hear how it turned out for you.
Oooh, I just love blueberry muffins!
Thank you.You are sure to like our easy eggless blueberry muffin recipe then.
Yum, I love blueberry muffins!!
Thank you. Enjoy trying out our quick and easy blueberry muffin recipe
Blueberry muffins are my favorite! But I’ve never actually made them, funny enough! It’s time to try. Great recipe!
Thank you.This was my first try to, in making eggless blueberry muffins, it turned out great. Believe me you can do it & your family will love you make these delicious yummies at home in your own kitchen. Enjoy making them this ‘berry picking’ season!
Yum! I’ve been making muffins without eggs lately but use a flaxegg instead. I bet these are really moist!
Thank you. Yes, since I am highly allergic to eggs, I have always substituted with flaxseeds for baking that required eggs as an ingredient. This was my first try using yogurt as an egg substitute, I was in for a surprise, my eggless blueberry muffins were fluffy, soft and moist. Another winner for sure in my eggless baking. Planning to try more muffin recipes using yogurt as an egg substitute, in the future, coz it gives these muffins the perfect muffin texture. Enjoy!
This is great! I wonder if it would be ok to use almond milk instead?
Thank you. Haven’t tried with almond milk yet, but I don’t see why that wouldn’t work. Do let us know how it turns out for you when you do, perhaps we could use a tip or two from your cook book too.
Blueberry muffins are my husband’s favorite! Thank you for sharing this recipe. Seems like a very delicious and simple one.
You are most welcome, Yes, its is a very simple recipe, done in half hour.Turns out delicious and I am sure your husband would love our blueberrry muffin recipe when you make it for him. Enjoy!
These look amazing.
I love this! There are so many creative substitutions!
Absolutely. Please do give it a try and gives us your feedback, would love to know how it turned out for you.
The muffins sound perfect and look delicious!
Thank you. Yes, on both counts 😉
muffins are hit or miss for me, but these look so good!
Our eggless blueberry muffin recipe is a definite winner, you can’t go wrong with it. It is so simple & easy. Give it a try. You can always thank us later 😉
Oh, man! I wish I could eat these! They look so good!
Thank you. They really are that good too, when you taste them.Do give our recipe a try, it is a simple, quick & easy one!
Thanks for this recipe! I am going to try it with full fat Oatmilk and greek style coconut yogurt to see if I can spin up a vegan version. I think it will work perfectly since the hardest replacement (the egg) has already been taken care of. Thank you for the inspiration!
Wow! That sounds lovely! Thank you, so appreciate your kind words, in letting us know we were an inspiration for you to try out a new spin on our recipe with a vegan touch to it. Wishing you great success in your baking. Here’s to baking fun and creative ways to come up with interesting combo’s with ingredients…and yes, to eggless baking! If you enjoy more such baking recipes, please do consider signing up for our weekly newsletters where we share many such recipes, lifestyle and more. Here is our link , for you to subscribe to our blog : https://stirringmyspicysoul.ck.page/a0ae0d1806
Oh my goodness this recipe sounds amazing! I am going to make it this weekend! Thank you!
Thank you. This is the best part, when you hear from our readers, that they take immediate action in trying out our recipes. What can be more encouraging for a food blogger than hearing your readers say that? We promise you, you will enjoy our eggless blueberry muffin recipe and thank us for its deliciousness & the simplicity in making them. Enjoy!
Lemon and blueberry flavours pair so well together! YUM!
Yup, the subtle citrusy flavor rendered by the lemon zest, certainly gives our blueberry muffin an extra edge in deliciousness. Enjoy!
I just purchased my first blueberry plant was needing some recipes. Thanks for this one, looks delicious.
Nothing like freshly picked blueberries.When it comes from your own garden, the joy is doubled. Here’s wishing you great success in trying out our eggless blueberry muffin recipes and many more blueberry recipes in the future. Watch out our blog space carefully here, there is more coming down the pipeline with blueberry recipes this season. Feel free to subscribe to our weekly updates on our blogposts for more such recipes, in our link here :https://stirringmyspicysoul.ck.page/a0ae0d1806
We promise, you will be glad you joined our community of friends here for fun recipes & sharing of ideas and tips!
These look great! There was a time when my daughter couldn’t have eggs, and I wish I had this recipe. We might just try it anyway!
So happy to hear that. My hunt for eggless recipes started on the day when a friend baked an eggless cake for my birthday. I have been allergic to eggs all my life, so when I discovered that there was an egg substitute & one could actually bake without using eggs, I went to town with it. I love baking and have enjoying making so many eggless recipes now. I am sure your daughter will enjoy our eggless blueberry muffin recipe, so glad we could be of help. Enjoy our eggless blueberry muffins with your family!
I never thought of refrigerating muffins or freezing them. That is a great idea. Your recipe looks very moist. I’m not too fond of dry muffins, so these are a must-try.
Thank you. Yes, muffins can be stored for later, when you make them in a large quantity in batches. All you have to do is, microwave them for a few minutes when you take them ot of your refrigerator, and they as good as new for you to have them anytime you want a quick snack.Yes, this eggless blueberry muffin recipe of ours yields soft, fluffy and moist muffins. It is a quick and simple recipe to make. Enjoy!