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.
Abigail Padron-Preciado says
Oh my goodness! I just made these for me and my family and they love them! I wanted to make blueberry muffins, but we did not have any eggs. So I found this recipe and made these instead. My mom and dad said that they were irresistible. Mines literally came out how the photo came out, PERFECT! Thank you so much for this, will definitely write this recipe down! 😀
Madhuram says
You're very welcome, Abigail. Thank you for trying the recipe.
Jess says
I am not vegan, but made these for a friend who is allergic to eggs. Turns out they are the best muffins I ever made! This will be my new go to recipe for blueberry muffins, regardless if the crowd is vegan or not!
Madhuram says
Thank you very much for the feedback, Jess.
Parth says
Thank you so much for this recipe! This was hands down the best muffin I've ever had, I ate five for breakfast and was so full that I couldn't eat lunch, and I ate two more for dinner!
Madhuram says
Thank you very much for the feedback, Parth.
Mich says
This recipe is absolutely amazing. My family loved it. I'm looking forward to trying more of your recipes. Thanks
Madhuram says
You're very welcome, Mich.
Panna says
Hi Madhuram,
I have been following your recipes for a long time, more than 10 years. I should tell you, these are the best muffins I tasted. I still use your temparature trick for other muffin recipes too.
And one time I ran out of All purpose flour and substituted it with bread flour. All 2 cups of it. They were still the best. I actually prefer the version with bread flour as it gives substantial bite like an egg muffin but still airy and light.
Cheers and Best wishes!
Madhuram says
Thank you very much for the lovely comment, Panna. That's a great tip on using bread flour.
Heather says
WOW these are good. And you were not kidding about the blueberry amount. I used 1.5 cups are the muffins were so moist with blueberry I could hardly get them out of the tin! They tasted incredible though, and the color on them was gorgeous. I will definitely make again with only 1 cup of blueberries!
Madhuram says
Thank you for the feedback, Heather.
Maria del Mar says
Hi,
Will this recipe work if I sub the all purpose flour with white whole wheat flour? The King Arthur one says its a 1:1 ratio.
Btw, I've made these muffins exactly as the recipe says and they're amazing, the best blueberry muffins I've ever had. Thank you.
Madhuram says
Yes, it will work, Maria. Thank you for the feedback.
Medina Gregory says
These are great with cranberries in place of the blueberries, too.
Madhuram says
That's nice to know, Medina. Will try it one of these days. Thank you.
Sadaf Nawaz says
Thank you for the amazing recipe. The muffins turned out great except that the muffin were bit dry especially the top. What can be the reason?
Madhuram says
You're welcome, Sadaf. Maybe you can try baking it for a couple of minutes less than the time specified.
Tonya Bosher says
I have made this several times, awesome, thank you! I have had success with 2 cups of oat fufu(flour) and 2tsp baking soda & 1/2 salt, I didn't get the dome shape, but it is gluten free!
Madhuram says
Thank you, Tonya. Yes, gluten-free muffins are tricky.
Bec says
Wow! These muffins are actually SO good. I was searching for an egg-free muffin recipe for my son's lunchbox and stumbled across them by chance. I am so glad I did! They rise perfectly using your temperature method. Thank you so much 🙂
Madhuram says
You're very welcome, Bec.
Rose says
Fantastic recipe with brilliant and complete explanations - thank you
I wanted to try making muffins (visitors!) but had no eggs. That’s because I’m allergic to them. What to do? Yay the vegans And Willy’s Apple Cider Vinegar with Mother!
I tried making 2 batches - raspberry (following your instructions absolutely) and Mediterranean savoury. I used melted butter instead of oil.
Your instructions are spot on, perfect - they worked.
Muffins are cooling; I’ve tried one of each and I think the visitors will be amazed. They are so light and so fluffy and rose beautifully. Thank you
Madhuram says
Wow! Thank you very much Rose for taking your valuable time to leave such detailed feedback! I'm glad that you got both the variations spot on. Now I can't wait to try your Mediterranean savory version.
Tahira Akhtar says
Hi I was wondering if they will work with oat flour to make them suitable as breakfast muffins? Or maybe a mixture of white flour and oat flour? Thanks in advance
Madhuram says
It won't work with just oat flour alone because it's gluten free and you won't get enough rise in the muffin. You can replace the all-purpose flour with whole wheat pastry flour and a very small portion of oat flour mixed with white/wheat flour might work.
Gitaben Kumar says
Hi can I used normal plain flour
Madhuram says
You can use, Gitaben.
Michael says
Hello !
Just made these with wheat flour, came out nice and moist and super delicious!! Thank you !
Madhuram says
Thank you, Michael!
Cathy Pelletier says
I have made the vegan blueberry muffins a number of times and like them a lot. I would like to submit the recipe to include in a local fundraising cookbook in Midland Ontario Canada. Would that be ok?
Madhuram says
Sure you can use it, Cathy.
Nidhi says
Really good recipe for eggless muffins. Few variations I made were - I had to add more milk and less oven time to avoid drying of muffins during my second batch.
Madhuram says
Thank you for the feedback, Nidhi.
Jackie Rios says
So easy and yummy! I used oat milk, the full cup of sugar, and vanilla instead of lemon extract/zest. Husband approved. Will definitely make again.
Madhuram says
That's great, Jackie!
Jen says
Can use whole wheat flour?
Madhuram says
Yes, you can, Jen.