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.
Andrea says
I made these today and they were absolutely amazing! They were light, fluffy, and moist. They tasted just like muffins that have eggs in them! I love this recipe and will surely use it again.
Madhuram says
Thanks for the feedback Andrea.
Sangeeta says
Hello Madhuram
I made the muffins today and loved them. I specially like the fluffy, light texture and the fact that they are not too sweet.
Thank you.
Madhuram says
You're very welcome Sangeeta.
Pre says
Can I use whole wheat flour (atta) instead of maida?? Awaiting your response.. would love to make these today
Madhuram says
It depends upon the brand of whole wheat flour you plan to use. Some turn out good some very dense. I would suggest using 50% each of all purpose flour and whole wheat flour the first time and then decide whether to increase or not the next time.
Sasi says
Hi Madhuram, this is a common reply, just not specific to this recipe. I don't know you at all, but only by looking at the picture in your comments. You don't know how many times you cross my mind when I want to make something eggless. I even suggest your site to my friends and families. I had little bit of passion for baking, but not much patience before. Most of the time eggless baking was very disappointing when it comes to ending results. It was waste of time, energy and money. I've been following your site since 2011. At the beginning I used to try a recipe at least once before bringing it to the table. After a while I truly trusted your recipes. They are absolutely no-fail recipes and I directly go to action. I just would like to say thank you for your time and effort on publishing your wonderful recipes. You are blessed!
Madhuram says
Thank you very much for your generous compliments Sasi. You have made my day. I sincerely appreciate your gesture of taking the time to leave such a detailed feedback. 🙂
fan says
I usually love ur recipes. But the batter was more like pastry! Any idea why?
Madhuram says
By pastry do you mean it was crumbly? This is a no-fail recipe. I don't see why it would be like that unless the liquid ingredients were reduced or the flour was increased by oversight.
(stiĺ your) fan says
Not crumbly...not that dry. Perhaps a really wet pastry. But so stiff that i could not mix blueberries without them beconing a paste so i just sprinkled them on top.
I should add the muffin did come out ok, though they didn't stay fresh for more than a couple of days...so I wanted to check ...is this correct consistency/ how stiff to expect the batter to be?
Madhuram says
If I remember the batter was not as stiff as you are telling. I'm wondering maybe some measurement was missed by oversight because I have made this recipe quite a number of times over the years and haven't had any problem at all.
Erika says
Thank you so much for this recipe - I came across this recipe when I realized I had no eggs in my fridge. Luckily, came across this one and they turned out perfect. Very moist and not overly doughy or crumbly. Thank you!
Madhuram says
You're very welcome Erika. 🙂
Bambi says
I just used this recipe to make a blueberry bread loaf. Everything the same just using a glass bread pan instead of muffin tin. If the batter is any sign of whats to come, I know this is going to taste delicious because couldn't stop eating it! Ill let you know about cooking time and such with using a bread pan instead. I also used unsweetened vanilla cashew milk as my milk source. Excited to see how things turn out!
Madhuram says
Wow! Your excitement is contagious Bambi! 😀
Lori says
I love your website, thank you! What could have caused mine to be so dry? I must have did something wrong? Thanks. Lori
Madhuram says
Thanks Lori. Did you get the liquid measurements right? Or do you think you baked it a little too long?
Jeanie says
I was skeptical but boy was I amazed with the results!! I did sour the milk with regular white vinegar for at least 5 minutes, and then I mixed in 2 tbsp of coconut oil into the milk before combining with dry ingredients. I added a cup of shredded coconuts and sprinkled the tops with coconut. Delicious!! Thank you so much for this recipe!
Madhuram says
You're very welcome Jeanie.
suzann saquicela says
Can I use almond or coconut flour instead? I have a wheat allergy. And if so what are the measurements?
Madhuram says
Sorry Suzann, I haven't tried the recipe gluten-free so not sure how it will turn out.
Donna says
I cooked these and my husband who isn't a vegan loved them,and I used a pie pan because I didn't have a muffin pan, I didn't use the lemon stuff either.
Madhuram says
That's great Donna!
CARRIE S. says
Can I make this into a cake& use mixed frozen berries..??
Madhuram says
Yes it should work. But the baking time will vary depending upon the size of the pan you use.
Rachel says
Omg, your recipes are so good and definitely a must for vegetarians who are not eating eggs. I rarely leave comments but I've been looking for eggless cake/muffin recipes for ages but most disappointed me as they often too dry/bitter/tasteless, but your one is just right and my mum likes it very much. Thank you, Madhuram!
Madhuram says
You're very welcome Rachel and thanks for taking the time to leave a comment. 🙂
Natalie says
Thank you for the great recipe! I'm definitely going to be trying this one again. Most vegan recipes I've used so far for baking muffins and cakes have turned out somewhat soggy or flat, but these are light, airy, and not overly sweet. I hope to try some of your other recipes in the near future.
Madhuram says
You're very welcome Natalie. Hope you like the other recipes too. 🙂
SunshineNYC says
Hi,
I'd like to try this with maple syrup. Any suggestions? I think I would have to reduce the milk to 1/2 cup. What do you think?
Thanks!
Madhuram says
This is a similar recipe with whole wheat flour and maple syrup version: http://www.egglesscooking.com/vegan-blueberry-muffins-2/
Alannah says
Can I not use lemon? Or is it necessary?
Madhuram says
It's not necessary Alannah.
Claire says
I expected these to be really good. All of the reviews clearly made them sound delicious. I followed the directions exactly, and regarded the notes. When I took the good looking, golden muffins out of the oven, I couldn't wait to try them! But when I took a bite... It tasted really weird. Almost as if it had fish in it. I have no idea what I missed but the whole family was disappointed. Next time, I will change it up a little and hope for the best.
Madhuram says
Did you by any chance use baking powder instead of baking soda?
Shannon West says
I found this recipe about 3 weeks ago and have made several batches and variations using this as a base. The first I time I followed it exactly (which is SO hard for me!) And it was fabulous! 5 stars!!! The next few times I used different milks, blackberries, lime juice with added spices like cinnamon, allspice, ginger, etc. Pretty much whatever was in my pantry. Still amazing! I LOVE how simple and cost effective this recipe is and how EASY it is to whip together. I make quadruple batches at a time and it works wonderfully. Thank you. This one is a keeper! <3
Madhuram says
Wow Shannon! Thank you so much for the feedback. I don't understand why some people don't get it right. So really happy to know that it works for you.
Dovile says
What is the size of your cup?
Madhuram says
It is the US standard measurement.
Dovile says
I am not from US, can you share it in ml? Thanks
Madhuram says
Kindly check the baking measurement page for conversion chart.
Donna says
I agree , using only one lemon and almond milk , the recipe was a success. Also, I made a bread loaf instead of muffins! Really delicious , just needs longer amount of time in oven.
Madhuram says
That's a great idea Donna.