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.
Mmm says
These are amazing! I didn't have lemons or the lemon extract so just used a tsp of vanilla extract, fresh blueberries tossed in flour, and 180g sugar - perfect sweetness and great texture. Thank you for recipe!
Madhuram says
You're very welcome.
Lori Romick says
Absolutely delicious!! I did substitute 1/2 cup of the flour with whole wheat flour and 2 tablespoons ground flax seeds- but this recipe was just what I was looking for. Thanks!
Madhuram says
You're very welcome, Lori.
Cassandra says
I halved the amount of sugar, missed out the lemon zest and lemon extract (didn't have any) and used extra virgin olive oil, raw milk and frozen blueberries. They were unbelievabley light, fluffy and tasted amazing.
Madhuram says
Thank you very much for the feedback, Cassandra.
Laura says
Can I mix these ingredients manually using a whisk or mixing using a stand mixer with paddle attachment is recommended?
Madhuram says
You don't need a mixer for this recipe, Laura. I don't even own a stand mixer. For all my recipes I either use a normal whisk or electric beater.
Ashley says
These turned out great! I used vanilla extract instead of lemon, and skipped the zest.
Madhuram says
Thank you, Ashley.
Mohana says
Hi all it's my favourite recipe and all my friends absolutely love it. Thank you for this
Madhuram says
You're welcome, Mohana.
Haleh says
Great recipe! Moist inside, crunchy outside. I only made half the recipe so we wouldn’t eat it all:)
Madhuram says
Thanks for the feedback, Haleh.
Hema Ramanathan says
Amazing recipe. Followed to the dot and turned out Awesome. Vanished from my tea table within a few minutes. Thanks Madhuram
Madhuram says
You're welcome, Hema.
Janet says
I was excited about making this after reading the reviews, but I ended up being disappointed. I cut the recipe in half and I do understand how to calculate half, lol. The lemon abstract was replaced by vanilla, because that’s what I had. I used organic brown sugar. It took around 40 minutes to bake. The canola oil seemed strong. Any idea where I went wrong?
Madhuram says
Sorry to hear that it didn't turn out good, Janet. 40 minutes is too much baking time. Halving the recipe will be reducing all the measurements into half. It should work out fine. I have done that before. Did you reduce all the ingredients to 50% measurement?
Monika says
I just made these muffins and they were so delicious! It was as if I was taking a bite into the sunshine! The only issue I found was that the blueberries (I used frozen) fell apart in the muffin. What should I have done differently?
Notes: I made this using whole milk, lime zest, lime juice (2 tsp instead of extract), and frozen blueberries.
Madhuram says
Wow! What a creative expression, Monika! Taking a bite into the sunshine! Lovely! Hope you didn't thaw the frozen berries. Just mix it in a teaspoon of flour and add it to the batter at the very end and give a light twirl with a spatula. Overmixing will mess it up.
Tennessee says
This is a great and easy recipe and it said it made 12 but it has even more than that and it is great because we were out of eggs and I couldn’t find anything except this and it’s a great one , I highly recommend this recipe to anyone
Madhuram says
Thank you very much, Tennessee.
Kristina Ray says
Great recipe! I added vanilla extract and some cinnamon instead of lemon zest and I think they turned out well. Thanks!
Madhuram says
Thanks, Kristina.
Kelli says
My batter came out very thick. Any suggestions?
Madhuram says
The recipe has perfect measurements, but sometimes I think the type of flour we use might slightly affect how much liquid it absorbs. You can try to dilute it with some milk/water.
Amy C says
Definitely spoon your flour into your measuring cup. Scooping flour with the measuring cup gives you way more flour than the recipe calls for. 🙂
Melissa says
Thank you for this recipe. Our family is staying in amid the coronavirus crisis and baking is an all time favorite pass time. These muffins are delicious!!! We used King Arthur Gluten free measure for measure flour, olive oil instead of canola oil and hemp milk because our son is nut free. Excellent recipe!!! We will make it again. So good our non food allergy child devoured these. Lol
Madhuram says
Thank you very much, Melissa. Stay safe!
shailja says
Hi. Could you please share gram measurements for this? Thanks a lot! really eager to try.
Madhuram says
Hi Shailaja, can you please check the baking measurements page for tables to convert the recipe into grams? Thank you.
Madeleine Cornwell says
Madhuram!
I made this yesterday, and I was so happily surprised at the results. The texture was soft and moist and very flavorful and I didn't miss the eggs at all. I didn't have fresh or frozen blueberries, so I used dried blueberries that I soaked in water before incorporating them in the batter. Unfortunately most of them sank to the bottom, but still yummy. I also made some muffin tops, since I doubled the recipe. My husband loved them too, and he's not a huge fan of sweet muffins. Definitely keeping this in my favorites. I can't wait to try the spinach banana muffin and prove for myself that I can eat spinach in a sweet food! Thank you so much!
Madhuram says
You're very welcome, Madeleine. When using dried fruits you will have to toss them in flour so that it won't sink at the bottom. I'm sure you will love the spinach banana muffins!
Anshika Aggarwal says
I think baking soda quantity is too much. Try lessening it.
Angela says
Hi Madhuram! I made these blueberry muffins and they were AMAZING!!! I used thin coconut milk instead of rice milk and distilled white vinegar instead of apple cider vinegar. I used almost 1 full cup of sugar as my blueberries were more on the tarty side. The texture was perfect and the lemon flavour complements the taste of the muffins so well. Thanks a ton for sharing this recipe!!!!
Madhuram says
You're very welcome, Angela. Adding coconut milk is a wonderful variation. Does the muffin smell coconutty? Is it too overpowering or just mild?
Angela says
I used store bought coconut milk which is very thick and creamy. So I added water to make it thin ( like the 2nd extract of coconut milk). Not a soul would say that coconut milk has been used to make the muffins! It's not overpowering at all. It's too mild that you can't get the coconutty flavour one bit.
PS - I forgot to rate the recipe previously so I'm giving it with this comment.
Madhuram says
Oh, wow! I will be trying it soon with coconut milk too. I have a couple of cans at home.
Thank you very much for clarifying and for the rating, Angela. I appreciate it. 🙂
Shirley VanGarde says
Good eggless recipe. Combined dry ingredients and liquids separately, then gently folded together. Made 55 minimuffins perfectly golden at 375F for 12 min, cooked direct in pan no papers. Unexpectedly needed to make vegan muffins with no time to run to store. Used unsweetened rice milk, lemon juice as the acid for the soda, dried cranberries and sunflower seeds instead of blueberries, added some cinnamon and nutmeg. This guest prefers lower sugar so I used 1/2 c and it was fine. Like all eggless muffins, there is extra leavening and the soda flavor comes through. This batch was quickly eaten by those w/o dietary restrictions too.
Madhuram says
That's awesome, Shirley. Thank you very much for the detailed feedback.