These eggless blueberry muffins are soft, fluffy, and made with simple ingredients you likely already have. With over 200 five-star reviews, this recipe has become a go-to for anyone baking without eggs. It’s naturally vegan too, so it fits easily into a plant-based routine.
This has become my go-to recipe for muffins! I've made many variations (blueberry, chocolate chip, cranberry, etc.) and they always come out great. You don't miss the eggs at all - I eat baked goods with eggs sometimes and you really can't taste the difference with this recipe! ⭐⭐⭐⭐⭐
- Ali
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This vegan blueberry muffin recipe is adapted from The Joy of Vegan Baking, with a few variations of my own. I can confidently say it’s one of the best eggless muffins you’ll ever bake. Using vinegar instead of eggs gives these muffins an incredibly light and airy texture—almost like angel food cake!
I’ve made these muffins many times, experimenting with different flavors and they always turn out perfect, but my favorite version is with orange flavoring—it pairs wonderfully with blueberries. If you love this combination, you might also enjoy my Orange Blueberry Bread and Eggless Bluberry Scones!
For a healthier take, I have another version of these Whole Wheat Blueberry Muffins made with whole wheat pastry flour, flax meal, and maple syrup—perfect for a more wholesome treat!
Why You'll Love This Recipe?
Light, Fluffy, and Perfect Every Time – These eggless blueberry muffins have an incredibly soft and airy texture, thanks to a simple vegan method using vinegar. No dense or gummy results—just bakery-style perfection with every batch!
Easy, Customizable, and a Great Base Recipe – This recipe is simple to follow and works beautifully with different flavors like lemon, orange, or classic vanilla. It’s also versatile when it comes to non-dairy milk—almond, rice, or oat milk all work well. Plus, it’s a great base for any eggless or vegan muffin, allowing you to add chocolate chips, nuts, or other fruits to make it your own!
Ingredients and Substitutions
These eggless blueberry muffins come together with simple pantry staples—nothing fancy or hard to find. Each ingredient plays a role in creating the perfect texture and flavor. Below, I’ll go over some key ingredients and possible substitutions to help you customize the recipe to your liking.
- All-Purpose Flour – Provides the perfect structure for soft and fluffy muffins. You can also use a measure-for-measure gluten-free baking mix to make these gluten-free and vegan. For a healthier option, whole wheat pastry flour works, though it may result in a slightly denser texture.
- Orange Zest – Adds a bright, citrusy flavor that complements the blueberries beautifully. You can swap it with lemon zest for a slightly different twist or leave it out for a more classic blueberry muffin.
- Non-Dairy Milk – Helps create a smooth batter while keeping the muffins moist. Almond, rice, oat, or soy milk all work, though soy milk can sometimes create a firmer texture. If you’re making eggless blueberry muffins (not necessarily vegan), you can use dairy milk instead and keep the rest of the ingredients the same or use buttermilk without the vinegar.
- Oil – Adds moisture and helps keep the muffins soft. I usually use sunflower or avocado oil for baking since they have a neutral flavor, but any light, neutral-flavored oil will work. Half the quantity of oil can be substituted with unsweetened applesauce to make low fat blueberry muffins.
- Vinegar – Acts as an egg replacer by reacting with baking soda to create lift and softness. I personally prefer apple cider vinegar in baking recipes because it doesn’t leave an aftertaste or smell, but white vinegar works as well. Lemon juice can also be used instead of vinegar but double the quantity because its less acidic.
- Vanilla Extract – Enhances the overall flavor, adding a warm sweetness. You can swap it with lemon or orange extract for a citrusy touch.
- Blueberries – The star ingredient! Both fresh and frozen blueberries work well. If using frozen, don’t thaw them before adding to the batter to prevent excess moisture.
A full ingredient list with exact amounts can be found in the recipe card below.
How to make Eggless Blueberry Muffins?
Here is the step-by-step pictorial recipe on how to make fluffy vegan blueberry muffins from scratch:
Step 1: In a medium bowl, combine flour, baking soda, and salt.
Step 2: In a small bowl toss blueberries with a tablespoon of flour and set aside. This prevents the blueberries sinking to the bottom of the muffins.
Step 3: In another large bowl combine the sugar, milk, oil, extract, orange zest, and vinegar. Mix well.
Step 4: Add the dry mix into the wet ingredients to stir until just combined. Don't over-stir.
Step 5: Gently fold in the berries using a rubber spatula.
Step 6: The vegan blueberry muffin batter is ready.
Step 7: Fill the muffin tins about ⅔rds full.
Step 8: Bake at 400F for about 8-10 minutes, reduce the temperature to 375F and bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Remove the pan from the oven and let it cool for 5 minutes on a wire rack. After that remove the muffins from the tins and let it cool completely.
Step 10: Enjoy the tasty and flavorful eggless blueberry muffins with hot coffee!
Recipe Tip
How to Get Bakery-Style Domed Muffins?
Muffins are usually baked at 350°F (175°C) for about 22-25 minutes, but if you want that beautiful, bakery-style dome, a little trick makes all the difference. Start by baking at 400°F (200°C) for the first 8-10 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 12-15 minutes, or until a toothpick inserted in the center comes out clean. The initial high heat helps the muffins rise quickly, creating that perfect domed top!
This timing works for regular-sized muffins. If you're making mini muffins, you can still follow this two-temperature method, but the baking times will be much shorter. Keep an eye on them to prevent overbaking!
How to Store Eggless Blueberry Muffins?
To keep your muffins fresh and maintain their texture, follow these simple storage tips:
- At Room Temperature – Store in an airtight container for up to 2 days. Placing a paper towel at the bottom of the container helps absorb excess moisture.
- In the Refrigerator – Keep in an airtight container for up to 5 days. Bring them to room temperature or warm them slightly before eating for the best texture.
- In the Freezer – For the best results, wrap each muffin individually in plastic wrap before placing them in a sealed bag or container. This prevents freezer burn and keeps them fresh for up to 3 months. When ready to eat, thaw at room temperature or microwave for 20-30 seconds.
Recipe FAQs
Overmixing the batter can lead to dense muffins. Stir until just combined—it’s okay if there are a few lumps. Also, make sure your baking soda is fresh for proper leavening.
Blueberries are heavy and contain moisture, which can cause them to sink as the batter bakes. To prevent this, toss the blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed throughout the muffins. I’ve also written a detailed post on why fruit sinks in baked goods—check it out for more tips!
Use high-quality parchment paper liners or lightly grease the muffin liners before pouring in the batter. Let the muffins cool slightly before peeling off the liners
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Recipe
Eggless Blueberry Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 and ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon orange zest or lemon zest
- ¾ to 1 cup granulated sugar
- 1 to 1 and ½ cups fresh or frozen blueberries
Wet Ingredients
- 1 cup non-dairy milk non-dairy milk
- ⅓ cup oil any neutral flavor oil
- 1 teaspoon vanilla extract or orange extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400F/200C (see My Notes) for 15 minutes. Line the muffin tin with paper liners and lightly grease it with non-stick cooking spray.
- In a small bowl toss blueberries with a tablespoon of flour and set aside. This prevents the blueberries sinking to the bottom of the muffins.
- In a medium bowl, combine flour, baking soda, and salt.
- In another large bowl combine the sugar, milk, oil, extract, orange zest and vinegar. Mix well.
- Add the dry mix into the wet ingredients to stir until just combined. Don't over-stir.
- Gently fold in the berries using a rubber spatula.
- Fill the muffin tins about ⅔rds full.
- Bake at 400F for about 8-10 minutes, reduce the temperature to 375F and bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let it cool for 5 minutes on a wire rack. After that remove the muffins from the tins and let it cool completely.
My Notes
- I have made this recipe multiple times and sometimes I mix all the dry ingredients together including the sugar, make a well and add in the wet ingredients one after the other. This method works too.
- I usually use ¾ cup of sugar for a lightly sweet muffin, but if you prefer a sweeter, more traditional bakery-style muffins, you can increase it to 1 cup. Adjust to suit your preference!
- I prefer using 1 cup of blueberries, especially if they’re on the larger side, as I don’t like too many berries in each bite. If you love more bursts of blueberry flavor, you can increase the amount up to 1½ cups based on your taste!
- If using paper liners, lightly grease them with cooking spray to prevent sticking. Also, let the muffins cool completely before peeling off the wrapper for a clean release.
Jewel05 says
I made these with my mom for our Valentine's Day brunch. They were DELICIOUS! The blueberries burst in your mouth. We added turbinado sugar on top for that extra goodness, sweetness and crunch. To find a recipe that is eggless and dairy free that I can enjoy is amazing!!!
Madhuram says
You're very welcome Jewel. 🙂
Michelle Lim says
My batter turned out tacky and sticky.. not sure what happened. Is it normal? They are in the oven now I hope they turn out fine!
Kelly says
Made these for my egg allergic son and we think they're delicious. I'm forever on the hunt for decent eggless cakes and have become disheartened over the past couple of years with the terrible results I've had from recipes people have recommended but these are brilliant! I'm going to try a different recipe for the next week's play date and hopefully it'll be just as good as this! Thank you!
Madhuram says
You're very welcome Kelly and thank you very much for taking the time for the feedback.
Penny says
Loved this recipe, we like large muffins so instead of 12 made 6 just increased cooking time by approx. 10 minutes. Also omitted the lemon zest and extract. Thank you.
Madhuram says
You're very welcome Penny. 🙂
Robin says
I made these this morning and they were yummy! I added walnuts and cinnamon and used whole wheat flour. I used a cup and a half of flour so they wouldn't be too dense.
Madhuram says
That's great Robin.
Bharat Jadav says
I made this for weekend and everybody simply loved it! Best Vegan Muffin ever 🙂
Madhuram says
Thanks Bharat. 🙂
Paul says
This is a fantastic recipe. I'm suddenly turning to vegan recipes due to a loved one's changes in diet. It's a new way of cooking and this recipe is perfect. You don't miss the eggs, they are as fluffy as angel food, and it adapts easily. I substituted three medium overripe bananas, blackberries, and to any version add 1 tsp of vanilla and press turbinado sugar into the top, which carmelizes and hardens especially in the banana version. Thank you!
Madhuram says
You're very welcome Paul. Your version sounds great too. 🙂
Jacqueline says
I just wanted to tell you how impressed I am with this! So light and fluffy! My daughter was diagnosed with a very severe egg allergy and this website has been a life saver. It's been hard trying to find eggless things for her to eat that actually taste like they are supposed to! I appreciate the suggestions since I am re-learning how to cook!
Madhuram says
Thanks Jacqueline. 🙂
Rhondag812 says
I was running out of ingredients so I found this eggless recipe, I used a cup and half of flour and half cup of oatmeal, when I went for the milk I had found that I was out of that to, but I did have some pina colada mix (no alcohol) so I used that at half of cup mixed with a half cup water, lol. smells really good, batter tasted great, so looking forward to tasting these.` Will be right back with you when these are cooled. Okay I'm back and WOW!!! these turned out amazing, thank you so much for this great recipe and I will definitely be using this one again, they are golden brown and the pina colada mix gave them a slight coconut flavor so no need for lemon zest or vanilla. The oatmeal gave them a little fiber and made them a little more chewy which I like. Thanks again!
Madhuram says
Haa..haa..Pina Colada muffins...sounds very good. 🙂
Heidi says
Madhuram, how much apple sauce should I use in place of the oil? Thanks!
Madhuram says
I would probably go with 50/50 of each, that way the muffins are not too dense.
shyam says
Hi,
Wow this looks great . I wanted to know if I could use lemon juice instead of vinegar.
Madhuram says
Yes you can, but you might want to use twice the quantity of vinegar.
Heidi says
These are delicious and I liked how airy and light they came out. Would they still be airy if I replaced the oil with apple sauce? If I do replace it, how much apple sauce do you recommend?
First batch I used 1 lemon for zest and lemon juice instead of extract (since I didn't have any extract). They came out with a heavy lemon flavor.
So the second batch I didn't use any lemon ingredients and used 1 tablespoon of vanilla extract.
That came out tasting too much like vanilla.
I'm new to baking.... does the lemon zest add a lemony flavor?
I'm thinking to use one lemon for zest and no extract of either kind.....what do you think? Let me know what you recommend so they don't taste lemony or have a heavy vanilla flavor! thanks!
Madhuram says
Thanks Heidi. The muffins will be dense if you use applesauce. It won't be as airy as using oil alone. Yes lemon zest will add a lemony flavour to the muffins. And a tablespoon of vanilla is too much. Just a teaspoon should be fine, so that it doesn't have a heavy vanilla flavour. Zest of one lemon and a teaspoon of vanilla should be enough to infuse a lovely flavour to the muffins.
Tracy says
These were good, but I wonder if it should have been baking POWDER versus baking soda like the recipe called for. I could taste the baking soda. I also added a bit more soy milk as the batter was quite thick.
Madhuram says
Hmm..I usually don't taste it.
Midge Van Etten says
I made these for a vegan friend. Unfamiliar with vegan baking I was sure they would be less than tasty. Boy was I wrong. Throwing away my blueberry recipe, these are so light and delicious I made a second batch for our house. The only substitution I made was brown sugar for the white, and added vanilla extract because I had no lemon zest. Delish!
Madhuram says
Thanks for the feedback Midge. 😀
Preety mohata says
i really like the recipe.. im making it tonight for my daughter, she loves blueberries, i am using dry blueberries though.
Madhuram says
That should not be a problem Preety.
Nidhi says
Thank you so much for all the great recipes. I have tried a couple of them and they have been great, but I tried these blueberry muffins and they have an aftertaste of the baking soda. Do you think I did something wrong? Or do you have any tips to cancel the aftertaste? (And I had done everything exactly according to the recipe).
Thank you!
Madhuram says
Hmmm...this recipe I have tried so many times, so I'm really surprised.
Lynne says
Thank you so much for this website!! I stumbled across it this evening as I was looking for instructions for making muffins without eggs. I'm so excited to see so many recipes! I am at the 20-minute mark with these muffins in the oven. They smell wonderful. But they are sunken in the middle. I used cranberries instead of blueberries. Do you know what might have gone wrong? Thanks so much!
Madhuram says
Did you open the oven door in the middle while it was baking? If cold air enters in the oven muffins usually sink. Another reason can be that you used little too much batter for each muffin.
neha batra says
hi, if i want to make them gluten free also can i use finger millet flour or almond meal.
Madhuram says
No it doesn't work like that Neha. You would have to use xanathan gum. Gluten-free and egg free is a lot of trial and error method only.
Jenni says
Excellent!!! The muffins came out exactly as described and my family loved them!! I did everything exactly except no lemon extract - the zest added an amazing flavor. Thank you so much!
Madhuram says
You're welcome Jenni.
Michelle says
I must say .. These came out great! I changed it up a bit, i used spelt flour instead and coconut sugar instead of regular 3/4 cup , I used almond oil, almond milk and didn't have blueberries on hand so used a mix of frozen fruit.. Grapes, peaches strawberries it came out great !
Madhuram says
Thanks Michelle, now I too want to try it with spelt flour.