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
Jump to:
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
If you tried this Eggless Blueberry Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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.
Sherry Lee says
Just made these yummylicous muffins! So glad I found this recipe.
Madhuram says
Thanks for the feedback, Sherry Lee.
Chickpea Express says
I made a healthy low sugar version of these blueberry muffins and I find using turbinado sugar on top makes them look like Tim Horton's style muffins! I also find increasing the blueberries to about 3 cups makes them look like blue tie dye muffins!!If you're interested in making a healthier version of these muffins, check out my plant-based recipe!!
Jen says
This is delicious! I didn’t have any zest available, so I increased the amount of blueberries to 2 cups. Thank you so much for sharing this yummy recipe - will definitely make it again!
Madhuram says
You're very welcome, Jen.
Diane says
My kids read about blueberry muffins in a book and requested I make some. They loved this recipe!
Madhuram says
Thanks, Diane.
Shauna says
I made these today and despite reducing the temperature they got all dark brown and crispy. I think it's rather the batter recipe. Wouldn't recommend this recipe.
Madhuram says
I'm sorry you did not get it right, Shauna, because this is one of the best recipes on the blog and I have made it so many times and others too. Not sure where it went wrong for you.
Josette says
I loved these. I subbed coconut sugar, coconut oil, whole-wheat/wholemeal flour because that’s what was in my pantry try. I’m going to make them again and add some mashed banana and further reduce the sugar and see if that works. Thank you.
Madhuram says
You're very welcome, Josette.
Wendy says
Made these today and they turned out well. I used lemon juice instead of vinegar and 2 cups of blueberries. They are very sweet and I may reduce the sugar to 1/2 cup next time. Lovely vegan recipe I’ll adapt for many different kinds of muffins.
Madhuram says
That's great, Wendy! Thanks for trying the recipe.
Nils Wildman says
I make these all the time. Sometimes I change things, nothing extravagant. Just different berries or orange instead of lemon, etc... Always comes out perfect. I like them fresh, when they are slightly crunchy. I also like them soft and squishy. I would eat them with green eggs and ham.
Madhuram says
Thank you very much for the feedback, Nils.
Adia says
My son and I just made these this morning. Dairy does not sit well with me so iam glad i saw this non dairy recipe. I made a few changes to mines though. I added 1/4 cup almond milk 1/4 water, less oil and added water to make up for the remaining oil the recipe called for. (I don't like alot of milk & oil in my baked goods). Use vanilla extract instead of lemon, used lemon juice instead of vinegar. Also added 2 huge tablespoons of unsweetened applesauce. Since my batter was on the more liquidy (i think i just made up that word) side due to the applesauce i added 1/2 flour to thicken. Baked for 40 mins. Soo moist and Delicious! Thank you for sharing this recipe☺ Hint: applesauce was used as a binder, just in case it was going to be crumbly
Madhuram says
Hi Adia, great job on the variation to suit your needs. I'm glad that the muffins turned out good even after all those changes. Thank you very much for the detailed feedback.
Devena says
Made this recipe with applesauce, orange peel and walnuts. They are amazing! Thanks for taking the time to create and share. I have a pic on FB with the muffin broke into to show how moist and beautiful they baked.
Madhuram says
You're very welcome Devena.
Lisa says
I made these and after baking they finished product had that distinct apple cider flavor to it. It was a bit off putting for me. Am I doing somthing wrong with the portions or is this normal of apple cider vinegar to have a kind of funk to it post baking?
I cant tell if it's me or the vinegar.
Thanks!
Madhuram says
Usually the flavor of apple cider vinegar is completely masked in most of the recipes. It almost never shows up post baking but sometimes it does happen especially if you eat it immediately after baking. If you give an hour or two it would be alright.
Jackie Browne says
Hi.
I use rice milk all the time in cooking but am concerned about food poisoning. Especially if I have made my own rice milk
Is it safe to use rice milk and then leaving muffins to be eaten several days later? I thought rice was a big cause of food poisoning
Thx
Madhuram says
As long as it is stored properly (in the refrigerator/freezer if you plan to eat it after a few days) it should be fine.
Patrick says
I used a mix of almond, whole wheat and oat flour, coconut oil and coconut sugar. Turned out good.
Madhuram says
Thanks for the feedback, Patrick.
Elspeth Shepherd says
Absolutely delicious! I made 2 substitutions based on what was in my pantry:
Instead of 1 cup of sugar, I used half a cup of maple syrup (all I had)
Instead of canola oil, I used coconut oil
And to balance out the lack of sugar, I used oat milk (very high in sugar)
I doubled it, and put half of the batter in a cake pan, and baked it just a little longer than the muffins.
This recipe is amazing! My suspicious-of-all-vegan-things Sunday school class absolutely loved them.
Madhuram says
Wow! Thank you very much for the feedback and kudos to you for making it with what was available in your pantry and yet getting it right.
Mary K. says
I didn't have all ingredients listed but I still wanted to try the recipe. I followed as closely as I could and the muffins turned out very good, although a little crumbly....could be because I couldn't wait for them to cool down and they were too hot to eat! lol
I'm giving the changes made only to show others who also may not have these around, that they can still give this recipe a go.
I used Unbleached All Purpose flour only. I used organic cane sugar and maple syrup. I had no nuts on hand at all so used only raisins. I had no flax and didn't need to add more flour. All measurements remained the same.
What I did do was whisk the oil, sugar and syrup first then added the almond milk and whisked some more so that the sugar can melt. I dumped all the dry ingredients in, mixed, and because as some other comments mentioned it was a little loose, I just let it sit for a couple minutes. The mix thickened and was perfect to pour into muffin tin. I got 12 regular-sized muffins.
I'll be making these again!
Madhuram says
That's wonderful Mary. Good to know that the recipe turned out great even after all the changes you made. Thank you very much for the feedback.
Michelle says
This has been my go to recipe for muffins for years! Today for the first time I substituted a GF baking mix for the flour and they turned out just as good as usual. I was happily surprised. Thank you for all the hard work you do on this blog!
Madhuram says
Wow! That's great to know Michelle. I'm also going to try it now. Thanks for the feedback.
Jen says
Hi,
Just made a batch, had to change a few things but kept to the same measurements, frozen cherries, olive oil, soy milk, I only had one lemon and used raw sugar, kept to your, Not a whole cup of sugar, cooked these for about 25 mins on 190 cell, Result, delicious. Thank you
Madhuram says
You're very welcome, Jen. Frozen cherries! Sounds yum!