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.
Renee says
I've made this recipe twice now. This time I didn't have any lemon so I used almond extract. Still delicious. Great recipe!
Madhuram says
Thanks Renee.
Pavi says
hi, Can I omit lemon zest? Do i have an substitute?
Madhuram says
Yes you can. You can add orange zest if you want.
Aarti says
Hi, can I use gluten free flour mix instead of all purpose flour? Thanks for your response !!
Madhuram says
Maybe a gluten free baking mix would work. Not sure though.
Katrina says
These were GREAT!!!!! My husband came home with a ton of blueberries. What else do you do with too many blueberries? Make muffins! My daughter is allergic to eggs, dairy and peanuts so I'm always looking for new recipes to try. This one is a keeper!! I only had 1 lemon in the house and I used almond milk. I also went with the cider vinegar and didn't use the lemon extract. These are the best muffins I've had since living the egg and dairy free life. We made 36 plump mini muffins. Thank you so much for sharing this. I look forward to trying some of your other recipes.
Madhuram says
You're very welcome Katrina. Thank you very much for the lovely feedback.
Anna says
Oh my goodness! I just scoffed one of these down warm and was in heaven! I have never, ever made muffins this light, this fluffy and this more-ish! I used 1 cup mixed frozen berries (strawberries, raspberries, blackberries, blueberries), and 1 cup apple (peeled and cut into 1 cm approx. pieces). As the frozen berries were whole, I cut them to match the size of the apple pieces.
I halved the salt to 1/4 tsp and used 3/4 cup raw caster sugar. I used Hi-Lo milk and the zest of 1& 1/2 large lemons. I followed your recipe for the rest, including the ingredients you used or omitted. Only I did fill the muffin tins right to the tops - I find I get a higher dome that way. Thank you for this scrumptious recipe!
Madhuram says
You're very welcome Anna.
Sam says
Best eggless recipe ever! Used unsweetened oat milk and apple cider vinegar. Turned out perfect and rose really well.
Madhuram says
Thank you very much Sam.
Laurie says
I used frozen mix berries (blue, black and raspberries) and the muffins turned out very well.
Madhuram says
Thanks Laurie.
Liza Miles says
Shared on. Fb. Fabulous...everyone loved them
Madhuram says
Thanks Liza.
Heather says
These turned out really nicely, thank you. I reduced the sugar further (used less than 3/4 cup) and upped the fresh blueberries to about 2 cups (just b/c I had them to use up) and everyone seemed to enjoy; I didn't quite have enough lemon zest so used about 1/2 of the zest content from an orange instead and it was a nice flavor as well. My daughter's non-vegan brother and friends were surprised to hear they were vegan. Excellent.
Madhuram says
You're very welcome Heather.
Crystal says
This is my favorite Vegan muffin Recipe. I use it for different types of muffins by tweaking the ingredients. My favorite is to use it for lemon poppy seed muffins./
Thank you!
Madhuram says
You're very welcome Crystal.
Purvi says
We tried this and it really came out good. Test really nice but top became really hard but it's still spongy inside. What should I do differently next time?
Thanks
Madhuram says
Maybe try reducing the temperature half way through.
Beth says
This was my first attempt at vegan baking. Who knew you didn't need eggs?! These are so good and very easy. They are light and fluffy. I made mini loaves and just cooked a little longer. Delicious
Madhuram says
Thanks for the feedback Beth.
Goldy says
Just made it. Used almond milk and coconut oil. But the coconut oil solidify when I added to liquid mixture. So it's gonna be interesting to see the result. Will let you know.
Madhuram says
Yes that's what happens with coconut oil. That's why started using avocado oil instead.
J Mohr says
Best vegan muffin recipe we've tried! Thanks!
Madhuram says
Thanks 🙂
Yannis says
Hello from Greece. I did your blueberry muffin recipe with strawberries, a banana and some leftover dark chocolate which I broke into bits. The result was amazing! Then I decided to try a risky wheat-free version: I put one cup of buckwheat flour (high protein content) and corn flour (not corn starch) and it was superb, with a slightly nutty taste. I stuck to the 3/4 cup sugar in one batch, and replaced with half sugar and half honey in the other, and it was fabulous. No chocolate in this one, but threw in a handful of sunflower seeds for a little crunchiness. Divine! I even used half olive oil and half corn oil, and it was really good (tip: use only virgin cold-pressed olive oil because once we used a cheaper version in a cake and it had a slightly odd smell, where as the good one didn't at all). So your muffin recipe is really super versatile. Next stop: will try half chickpea flour from the health food store for even more protein. And just so you know, white balsamic vinegar worked like magic as well. Interestingly, the buckwheat ones were more satisfying. I didn't have to resist eating the others as much. Low sugar, low fat, even no wheat, these muffins have made me muffin king in my vegetarian-friendly circles. Thank you!
Madhuram says
Wow Yannis! You have tried the recipe with lot of variations! Amazing! Thanks for trying the recipe and for the detailed feedback. I would love to try the gluten-free version of these muffins too.
Shivani says
Wow! Thanx for being so generous I sharing. I love Madura's this recipe and it'll be fantastic to enjoy them , more healthy. Thanx a ton.
Charlene Thompson says
Hi
Could I make banana and chocolate muffin instead of blueberries? How much chocolate and banana would suggest? Thank you!
Madhuram says
Charlene, why don't you check the muffin page, I have a couple of banana muffins.
saree ke fall sa says
Can I use chocochip instead of blueberries
Madhuram says
Yes you can.
Loretta says
Perfect! I also used 3/4 cup sugar, the muffins are sweet enough. I also switched the milk to natural kefir and used whole wheat flour.
Madhuram says
That's great!
Shivani says
Simply awesome and perfect recipe. My daughter is in love with these. I've baked them number of times and they come out perfect! Can we use anything else than blueberries? Can banana be used in this recipe? My mom can't get blueberries where she lives and she is looking forward to bake these.
Madhuram says
Thank you very much for the feedback. You can use strawberries, chopped mangoes. Banana should work too.
Komal says
Hi..
LOVE IT, LOVE IT, LOVE IT.... I always wanted to bake but being an vegetarian, Egg is banned inside the kitchen. Have tried many eggless baking recipes and successfully failed each and every time, But this is my first successful baking.
Madhuram says
Thank you very much Komal. I'm glad that it turned out well.