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.
Josh says
Hi Madhuram
I want to thank you, as does my 2 yr old who loves the muffins we just made. My daughter is allergic to wheat, eggs, and dairy so this was a wonderful find as well as a lot of fun in the kitchen for the two of us.
I used fresh blueberries and they turned out just fine. I look forward to doing strawberries next week.
Madhuram says
You're welcome Josh. Thanks for taking the time to record your feedback here.
Rachel says
What kind of gluten-free flours did you use?
Madhuram says
I haven't made these gluten free.
Rachel says
Ah - I meant to reply to Josh, because he said
his daughter couldn't eat wheat.
Josh says
Rachel
We use Bob's Red Mill Gluten-Free All-Purpose Flour for all of our baking. You can find it at any whole food store. Also if your local grocer has a GF section it will be there as well.
Vernon says
All Purpose Flour 2 Cup
Cocoa powder 1/3 Cup
Oatmeal 1 Cup
Baking Soda 1 and 1/2 teaspoons
Salt 1/2 teaspoon
Sugar 1 Cup
Water 2 Cups
Canola Oil 1/3 cup
Apple cider vinegar 1 tablespoon
Esther says
Hi Madhu,
I just made these muffins. I used the version with a little less
oil and with apple sauce. I used spelt flour because I don't use
wheat flour. I used a mixture of cane sugar, sucanat and splenda.
I added a little vanilla essence as well.
They were still warm when I tasted them, but they tasted really
good!
Hope they taste as good when they are cooled down.
Thanks for the recipe! I think it's a keeper.
Esther
The Netherlands
Madhuram says
You're welcome Esther. I too have to try it with some applesauce.
Anuradha says
Hi Madhu,
Thank you very much for this wonderful recipe. I substituted with 1 cup of All purpose flour with whole wheat flour and the muffins are very soft and good. My daughter and my husband likes it very
much.
Brittney says
Can I use coconut milk instead of rice or soy?
Or will that change the consistency too much?
Madhuram says
Hmm..I haven't tried baking with coconut milk so far. If you think that the milk has a very thick consistency maybe you could try a combination of coconut milk and water in 75:25 ratio.
Jamie Coombs says
Thanks so much for the recipe! I made these for my son (10 months)
and substituted formula for milk and used bananas. They turned
out perfect and most of all my baby loved them:) Thanks again!
Madhuram says
Wow! You're welcome Jamie.
Beena says
I am a novice in baking, so trying out simple recipes..
But this sadly did not turn out well for me. Probably my lack of experience 🙂
My mixture looked a bit too thick in consistency than other cake batters
I have made. I did not have a muffin tray, so baked in a cake tin @180C
for around 40 mins since the inside was not getting baked.
The cake turned out very heavy, hard crust, quite dry and not at all
spongy. The lemon zest did not quite flavour it sufficiently. So cake
had an eggy or doughy flavour. Maybe does need some essence or stronger extract.
I am sure I made many beginner mistakes.. Please let me know.
Thanks in advance.
Madhuram says
Beena, I'm sorry that you didn't get desirable results with this recipe which is quite unlikely because its such a fail-proof recipe. The temperature and baking time seems about just right for baking in a cake tin (I'm assuming you used an 8 inch round pan). I'm guessing you would have overmixed the dough and that would have resulted in a heavy cake. For quick breads/muffins/cake the dough should be just stirred to combine all the ingredients.
Elsa J Lucas says
Thank you so much for this recipe for blueberry muffins! My grandson is allergic to milk and eggs. It is a life saver for dinner on Christmas.
Madhuram says
You're welcome Elsa. I'm glad that your grandson will be able to enjoy his Christmas dinner.
Vanitha says
I am baking these cupcakes at the moment and keeping my fingers crossed that they come out alright. I do have a question in regards to the mixture after the flour is added in. It became a little lumpy.Should I have added a little of the flour mixture at a time instead of dumping the enture thing in?
Madhuram says
Muffins/quick bread batters tend to lump and it is perfectly fine and that's the way it should be. Resist your urge to beat it smooth or overmixing to dissolve the lumps. This would result in a hard muffin.
Kalyani says
Thanks much for this AWESOMe recipe.. I also add 1 cup of
apple sauce + yogurt to this recipe and the muffins are crispier
and very tasty.. 🙂
Debbie says
😛
These came out delicious!
I used 1/2 c. whole wheat flour and 1/2 c. cornmeal. I also used just 1/2 c. turbinado sugar, and I think I can use even less sugar next time because it is plenty sweet for me.
I cannot believe they are vegan. I made blueberry corn muffins last week WITH eggs and they came out SO dry. I used this because I am out of eggs and I like it so much better! Excellent.
Thanks for trying out the recipe Debbie. Its definitely a foolproof muffin recipe.
Cynthia says
Wonderful recipe! My son is allergic to milk and eggs. I substituted milk with Very Vanilla soy milk and only used 3/4 C of sugar. They were moist, light and fluffy; everything you could want in a muffin.
Thanks Cynthia. You should definitely try some other recipes too from the Joy of Vegan Baking. They really turn out good. I have tried the following from there:
http://www.egglesscooking.com/2009/01/23/best-chocolate-chip-cookies/
http://www.egglesscooking.com/2009/02/26/vegan-strawberry-cupcakes/
http://www.egglesscooking.com/2008/11/05/vegan-brownie-cupcakes/
Nicole Pualani says
Yummy to my tummy. I substituted coconut oil for canola, turbinado for white sugar and also used one cup of whole wheat pastry flour for one of the flour cups. I didn't have a muffin pan handy so I used a small round cake pan. The baking time was about 35 minutes. It turned out so delicious. It tasted like pancakes, actually, and my daughter and I drizzled a little maple syrup over the steamy hot slices. MMMMMM 😀
Nicole, it definitely sounds very yummy. Thanks for trying the recipe.
Kristi says
My son is allergic to eggs, so I do all my baking without eggs, and this is far and away the best of any muffin recipe - blueberry or other - that I've tried...and my other son (who is not allergic to eggs) gobble these up every time I make them.
Yes Kristi, that muffin recipe is a keeper. Thanks for trying it. You should try the strawberry cupcakes too in the Eggless Cakes section. It is similar to this one.