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.
Aimee says
Best muffins ever!! Family went wild over them. I used 1:1 gluten free flour and 3/4 cup of coconut sugar.
Madhuram says
Wow! It's great to know that this recipe works well with gluten-free mix too.
Jessica says
I'm on a fixed tight food budget and can't afford lemons. Can I substitute lemon juice or leave it out?
Madhuram says
Yes, you can omit it.
Cherie' Vallejo says
Uh probably the best blueberry muffins I’ve ever made. I just added zest from a whole orange and used vanilla extract and olive oil. Did a little under a cup of sugar and a cup and half of blueberries. Definitely writing this recipe down.
Madhuram says
Thank you very much, Cherie.
Roma says
I halved this recipe and I got 6 muffins and they were beautiful. I used a little less than a 1/2 cup sugar and it was sweet enough for me as I don't like too sweet.
I used 1/2 cup blueberry and I thought it was a little too much for 6 muffins. Next time I will use a little less. The muffins were light in texture and delish, definitely a keeper.
Madhuram says
Thank you for the feedback, Roma.
Divv says
Love it! Super easy recipe and comes out really well! Thanks
Madhuram says
You're welcome, Divv.
sus says
Can I use Frozen blueberries ?
Madhuram says
Yes, you can. You don't have to thaw. Simply stir in right from the freezer.
Rachel B says
I wish I was able to post pictures with my review. These turned out wonderful! I had some blueberries on hand, which I do not like raw… Thought that I would make some muffins, but realized I don’t have any eggs… This was by far the most appealing recipe that I saw. So glad I went with this one! I did add a little maple syrup to my mixture.
Madhuram says
Thank you very much, Rachel.
Leigh says
We have an egg allergy in our house and LOVE these muffins! I usually do orange zest, and split the extract between lemon and vanilla - so nice and fruity!
We are currently innundated with blueberries - have you tried freezing these muffins??
Madhuram says
That's great to know, Leigh. I have not tried freezing these muffins, but I think you should be fine.
Ruth Kabassu says
They were so delicious, thank you for this wonderful recipe
Madhuram says
You're welcome, Ruth.
Manjree says
Great recipe!
Just one hiccup I faced, my muffins got a bit dry but the leftover batter that I put in a small rectangular tin (along with muffin tin) gave super soft n moist cake..
I first baked at high temp of 200deg(the batter puffed up real nice!) , then after 15 mins brought it down to 180deg.
Total time was 30 mins.
Natalie Caviness says
These muffins turned out delicious. Everyone that had one raved over them.
Madhuram says
Thank you for trying the recipe, Natalie.
reb says
There isn't a basic print recipe button...
Mike says
Our son has an allergy to eggs and finding good eggless recipes for baked goods has been challenging. I followed the recipe substituting only for real milk and these turned out great. Super fluffy, moist and delicious. I’d put these up against any egg based muffin any day! Thank you, this one is a keeper.
Madhuram says
You're welcome, Mike. Thanks for giving the recipe a try and for your feedback too.
Eva says
Just WOW! You said fluffy & they really are!! The absolute BEST MUFFINS I've ever made
Madhuram says
Thank you, Eva.
Rhonda Morris says
This is a superb recipe, I added a streusel topping. The muffins came out magnificent!
Madhuram says
Thank you for the feedback, Rhonda.
Bhargavi says
This is the best eggless muffin recipe I have ever tried! I used blueberries and bananas + chocolate chips as my two flavours and they came out so fluffy.
Madhuram says
Thank you for trying the recipe, Bhargavi.
Amy C says
I am having a brunch kitchen tea (bridal shower) for my daughter, and we have a few vegans who will be attending. I'm trying to have several options which can be enjoyed by everyone rather than this small section is for the vegans and the rest is for everyone else. I tried this recipe this morning - halving it in case it was a disaster so I wouldn't waste ingredients. Wow, just wow! I am delightfully surprised and kind of wish I had made the full recipe! These are light and bursting with flavour! I'll be making them as mini-muffins for the tea. The recipe is printed and already filed in my binder of keeper recipes. Let me say, it takes a good recipe for that to happen. Thank you so much for a fantastic recipe. I wish I could give higher than five stars! Now I'm off to look at more of your vegan recipes.
Madhuram says
Aaww...thank you very much, Amy C for your kind words and lovely feedback. Best wishes to your daughter.