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
More Eggless Blueberry Muffins You'll Love
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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.
Kathryn says
Lovely! Just made these with almond milk instead of soy, a teaspoon of vanilla essence instead of lemon, and substituted half the flour with rice flour. Also used an extra half cup of blueberries as I like more of them in my cupcakes. Thanks so much for this recipe, this is one I’m going to save and make again!
Madhuram says
You're welcome, Kathryn.
Katherine says
Do you know how you get that moist top on muffins? I was thinking maybe painting a simple syrup on top after they are done. Any idea's?
Madhuram says
That's not necessary especially for this and other fruity muffin recipes is my opinion, Katherine because I feel these muffins are generally moist.
Brianne says
Would you mind sharing the exact brand and type of rice milk you use? I don't want to risk messing up what sounds like a perfect recipe! Thanks very much!
Madhuram says
I'm pretty sure it was Rice Dream.
Teody Samson says
I followed the recipe exactly. They came out fantastic. As someone who is trying to go vegan, I search for delicious and nutritious recipes. This takes the cake or shall I say muffin!
Madhuram says
Thanks for the comment, Teody.
CThuggy says
Absolutely amazing! Ate 9 in two days.
Used 1/2 less sugar and 2 cups blueberries and zero lemon (filled all the way to the rim, i like um big;)).
Otherwise exactly how the author did.
10/10.
Madhuram says
That's awesome!
Mommylove says
Usually Im horrible at making vegan pastries or pancakes, but these were GREAT! I made them with Daughter and were very pleased with how moist and browned they were. We used blueberries, a few cherries and a couple strawberries. We ate a lot of them..lol. I put the rest in the freezer to save ourselves shame! Hahahha
Madhuram says
Haa..haa..Thanks for trying the recipe and for the feedback.
Irina says
This is a great recipe, thank you! I was looking for a vegan muffin recipe and tried many different egg replacements, but didn't realise it could be that easy! Instead of putting vinegar with the wet ingredients I add it last (just before the blueberries) and stir it through quickly, so the mixture is still fizzing while I am scooping it into the tray. They turn out so fluffy! No one believes there is no egg in them!
Madhuram says
That's wonderful, Irina. Thanks for the tip about using the vinegar. Will try it.
Milen Moodie says
Hi, Madhuram!
Thank you for the perfect vegan recipe!
Milen
Weedit.photos
Madhuram says
You're very welcome, Milen.
NS says
I made these muffins last night and they were delicious! thank you so mich for this recipe.
I didn’t have blueberries at my home, so I used cherries and they turned out just great. I also made a flex egg instead of using apple cider vinegar. It was my first time using this method of egg supplement for muffin-baking and I’m glad I tried it.
The muffins are so soft and fluffy, I love them
Thanks again.
Madhuram says
Wow! Thank you very much for sharing your tip about using flaxseed egg. Can't wait to try it now.
Amrutha Vidya Sivaram says
They are very yummy and thanks for the recipe.
Madhuram says
You're welcome Amrutha.
Sasi says
I made this this morning. It was very delicious.
Thanks for the amazing and false-proof recipes ever.
The top part was little crispy. My kids like it crispy when my husband likes it moist. How can I make the top part moist? I reduced the sugar a little bit and substitute it with honey this time thinking that it will become moist...
Madhuram says
You're very welcome Sasi. Take the muffins out of the even a bit early and it will be soft.
Sasi says
It actually became moist after couple of hours. I will try taking it bit early next time, but I am afraid that it might not be fully baked.
Thanks again
Stay blessed!
Madhuram says
Sometimes when we don't cream the sugar that happens. Maybe you can try removing it from the oven 1-2 minutes earlier. It might help. Thanks Sasi.
Gaiil says
Can you use another oil apart from canola as this oil is not good for you?
Madhuram says
Yes, any neutral flavor oil can be used.
Gaiil says
Why can't you use proper weight measurements? I don't use cup but I do have scales!
Madhuram says
Here in the US/Canada we are used to cup measurements. Please check the baking measurements page for weight measurement conversion charts.
ron says
I'll try make them.
Fonzie says
I followed everything to a T, and when I opened the oven they had exploded and disinagrated. Whhhyyyy??
Madhuram says
Sorry to hear this Fonzie but it's very surprising that it happened because this is one of the most popular recipes here and I guess you would have read the reviews. I'm wondering it the baking powder you used was old or something. Not sure.
Sara says
Forgot to give the 5stars in the comment before. ☺️⭐️⭐️⭐️⭐️
Madhuram says
Aww...thank you so much Sara.
Sara says
Thanks for the recipe! I made it with coconut milk and oil. The battery was doughy but easy to spoon in the muffin pan. First vegan muffin and it's delicious. Great breakfast for the whole week for my hubby and me 🙂
Madhuram says
You're very welcome Sara.