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.
Stephanie says
I made this using unsweetened vanilla pea milk and orange zest. I got a medium naval orange and used the whole orange for the zest. They turned out wonderfully! It may be my oven but I added two minutes on to baking time. Cannot believe there is no dairy or egg in these! So yummy!
Madhuram says
Wow, vanilla pea milk!? Haven't seen it yet! Thanks for the feedback Stephanie.
Sara Meyer says
Thank you for this fluffy, tangy muffin recipe! We are newly vegan & I'm looking hard for recipes to make for my very large (9 kids) sometimes picky family.
We are in north Houston, sitting out Hurricane Harvey, so these muffins are a very special treat!
Thanks again.
Madhuram says
Oh wow! You're very welcome and thanks for leaving your comment.
Sharlene Figueroa says
Is the batter suppose to be very thick? Should I add more milk if it is thick?
Madhuram says
I don't remember the batter being too thick but you can add some milk/water to get the right consistency.
lucy says
Also I used almond milk and gluten free flour! Thanks again.
Madhuram says
Wow! That's great Lucy.
lucy says
It turned out so good and i used dates instead of sugar and i used coconut oil. Thank you for sharing!
Madhuram says
Awesome Lucy!
Erica_suchalady says
I made this. I used unsweetened vanilla almond milk and actually used the lemon extract, but not the zest. I'm so glad I didn't use the zest too because it would have been lemon over kill. However, if I make it I would definitely leave out the lemon extract. Maybe replace it with vanilla or none at all. I was surprised at how well the muffins came together. Nice muffin recipe that you can easily substitute with your fav things or fruit
Erica_suchalady says
Also I used cupcake liners! Best suggestion ever!
Madhuram says
Thanks for the detailed feedback Erica.
Erica_suchalady says
You're welcome. Also, I didn't use any spray or oil for the liners. Thanks My friends thought the muffins were a hit!
Madhuram says
You're welcome Erica and thanks for the feedback.
Samantha says
Have you tried with the cupcake liners? Do the muffins stick to the liner? Thanks.
Madhuram says
Yes I have and it doesn't. You will have to lightly grease the muffin liners with non-stick cooking spray and also wait for the muffins to cool completely before you can peel off the paper.
Michael says
I used this recipe with almond milk, sunflower oil, and 1/2 c brown sugar and 1/4 org raw fine sugar. I also made streusel for the top with flour, coconut oil, inch of salt and brown sugar. I don't know the caloric intake, but it was vegan and awesome. Thanks!
Madhuram says
Wow! That sounds absolutely delicious!
Gemma Jones says
Hello,
Would coconut milk or soy milk work for these muffins instead of rice milk?
Thanks!
Madhuram says
Coconut milk might be a bit heavy. Soy milk should work but I prefer rice milk because it doesn't give a rubbery texture like soy milk.
Jofee says
Yum! No lemon anything, used water instead of any milk, fresh berries, spelt flour combo and baked at 350 for 26 mins. Turned out great!
Madhuram says
That's great to know Jofee. Thanks for the feedback.
Marissa says
How much exactly of lemon zest? 1/3,1/4,1/2cup, etc.?
Madhuram says
As mentioned in the recipe, how much ever it measures from two lemons. You may choose to increase or decrease the quantity to suit your taste.
Linda says
I used the zest from one large lemon, which turned out to be a tiny bit more than 1 teaspoon. The zest really makes the flavor pop.
Madhuram says
That's true. I love orange zest and blueberry combination.
Anu says
Can I use whole wheat flour ( atta) instead?
Madhuram says
You can try Anu. I haven't made this recipe with whole wheat flour.
Sheetal Totloorker says
Tried with whole wheat flour, they were just as good!!
Annie says
I just made these muffins. I added coconut oil instead of canola, baking powder instead of baking soda, vanilla soy milk instead of rice milk and lemon juice instead of vinegar. It came out great
Madhuram says
That's awesome Annie.
Linda says
Thank you for formatting the HTML so that I could print out the recipe and your comments without it being all weird on the page. 🙂
Madhuram says
You're very welcome Linda. Passed on the thanks to my husband who is the techie behind the scenes 🙂
mrs e says
I am surprised no baking powder?
Madhuram says
Yes, just baking soda.
Shannon Jarrell says
I just made these and they are great! I used a cup of freshly squeezed orange in place of rice milk and skipped the zest altogether. They came out lightly orangey, fluffy and moist! I tried both with and without paper and while they came out fine both ways, I prefer those without the paper. They browned nicer and we're slightly fluffier. Next time I will use maybe just one cup of bluberries (they mostly sink to the bottom, but that's okay with me) and no paper liners. Thanks for the recipe!
Madhuram says
You're very welcome Shannon. Just orange juice instead of milk sounds like a great idea. To prevent the blueberries from settling down, toss it with some flour lightly and then add it to the batter.
Jeni says
Very good. Used soy milk, ACV and olive oil which is what I always use for my vegan baking. Easy and delicious.
Madhuram says
Thanks Jeni.
Terri Nix says
I used this as an outline for my muffins and they came out great! I needed to make them GF, Vegan and no oil - so I used the Namaste GF flour blend for my flour. Coconut milk for my milk. a little over 1/2 cup Maple Syrup instead of sugar. 1/2 cup apple sauce instead of oil. I also used 1 T of Baking powder rather than the baking soda. I also added 2 T of this ground flax, chia, coconut mix - since I like the taste of it. It made 12 muffins. They were fluffy for using these kinds of flours. I needed another 5 minutes of baking as well. I used the paper liners as I knew that with no oil, there may be sticking. Will definitely bake this again.
Madhuram says
That's awesome Terri. Thank you for the feedback.
Jayanth says
I like it a lot! I made it with my mommy! (Thanks for sharing this simple recipe, Madhuram. My son wanted to bake something badly today and we happened to have all the ingredients. We used coconut milk and mini muffin trays 🙂 )
Madhuram says
That's great.
Tako says
These came out great! Light nd fluffy and browned perfectly. I sprinkled a little sugar on top for a delightful crunch.
Madhuram says
That's great Tako.