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.
Poornima Soma says
hi,
i made these muffins yday.three words..oh so yum!
i used saffola oil(Indian brand),fresh blueberries,no lemon
extract (as i dint understand what lemon extract is),
1 cup of white sugar.
thanks,
poornima.
Madhuram says
You're welcome Poornima. Lemon extract is similar to vanilla extract, but it is extracted from lemons.
Aprajita says
Poornima ji,
I would like to know how and where did you get fresh blueberries in India?
I use frozen wild blueberries and no matter how well i try to fold the berries, my muffins always end up looking sort of bluish green from the bled juice. I think fresh blueberries would solve the problem.
Aprajita P says
Hello,
I am about to try both the blueberry muffin recipes and the pear oatmeal muffins. I am really looking forward to them!
I have a couple of questions about the above recipe, if you would be so kind to answer them as early as possible:
1) Can any other oil, besides canola, be used? How will the outcome change, if at all?
2) It is not mentioned anywhere that the sugar has to be castor sugar or not. So do I assume that anywhere it says simply 'sugar', it is meant to be castor sugar or for this recipe we use whole granular sugar?
Your blog is a such blessing for people like me who enjoy baking so very much but do not use eggs in any form. I have always longed for blueberry muffins at the baker's but couldn't have them because of the eggs used in them. I will finally fulfill my appetite for blueberry muffins (much to the agony of my brother who is definite he'll grow fat this winter, courtesy my elaborate winter baking plans ;))
I thank you with all my heart. 🙂
Madhuram says
Thanks for your kind words Aprajita. You could use any flavorless oil (vegetable, sunflower, avocado etc). The (granulated) sugar we get here in Canada/US is finer than the sugar we get in India but not as superfine as castor sugar. So you could probably use regular granulated sugar itself.
Durga says
Beautiful Blog. Followed same recipe through the book "TJVB".Will try your whole wheat version.
http://www.foodiemomcooks.com/2011/12/vegan-blueberry-muffin.html
Cheers
Durgarivan
Chloe says
Hi, keen to try this recipe, but I'm allergic to citrus, is there a recommended substitute i could use for the lemon zest? or should i just leave it out completely? Thanks 🙂
Madhuram says
You can very well omit it and add a teaspoon of vanilla extract instead. You could also try another variation of this recipe using maple syrup: Vegan Whole Wheat Blueberry Muffins
Mariella says
This is my new go to recipe for muffins. I added in some grated zucchini with the blueberries (trying to sneak extra veggies into my preschooler) and they were delicious. I didn't have lemons, so no zest, and I put in a teaspoon of vanilla. The basic batter would work well with most any fruits and veggies, I would think. Thank you for a great recipe! Oh, I almost forgot. I also used just 2/3 c. of sugar and I think I could get away with 1/3 c. without compromising taste. They were still quite sweet.
Madhuram says
You're welcome Mariella.
Kate says
I'm just waiting for these to cool - but I added chia seeds to them for extra goodness! They look and smell amazing! Thank you 🙂
Madhuram says
You're welcome Kate.
Claire @ Blueberry Muffins says
Hi,Madhuram! Great recipe, this is something that we should really think about~ (eggless cooking). I'm gonna give this a try and go for Apple Cider Vinegar or even Japanese sake which is quite close to white vinegar.
Kyle says
This recipe is great! Made it with a few tiny differences.
2 cups Unbleached All Purpose Flour
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
1 Lemons For Lemon Zest
3/4 cup Xylitol
1 and 1/4 cup Rice Milk
1/3 cup Canola Oil
1 tablespoon Apple Cider Vinegar
1 and 1/2 cups Frozen Blueberries
1 tablespoon Vanilla Extract
Thanks so much! 🙂
andrew says
ok - they were delish. i could have easily gotten away with about half a cup of sugar... and probably less blueberries (round where i live they are expensive)
thanks for the recipe
Madhuram says
You're welcome Andrew.
andrew says
using whole wheat flour and... man that lemon zest! any day i have to make lemon zest is a good day in my book. these muffins... i think they are going to be good! why the vinegar, by the way????
srividhya says
Madhu!
I tried my hand at making cake with cake mix yesterday. First ever time using the oven, so I thought I will start with cake mix and it turned out awesome. So now I am stepping into the 'real' stuff, so to say 😀
What is this lemon zest you are talking about? and then you have mentioned 1 tsp lemon extract. What's the difference? and you have mentioned that you did not use the lemon extract but used the lemon zest? Could you please explain to me? Thank you so much in advance. You have inspired me and motivated me to bake with the detailed email you sent me 🙂
I look forward to sending you photos if this turns out well!
Madhuram says
You're welcome Srividhya. Lemon zest is nothing but grating the skin of the lemon. Care should be taking while doing this so that the inner white sheet from the skin does not peel away because it will be bitter. Lemon extract is like vanilla, almond extract which is in liquid form.
Shontill says
Making these right now. The lemon zest has such a fragrant aroma. Can't wait to try them!
magda says
Made this recipe for muffins yesterday...they're already been eaten by the kids. No one is allergic to any foods... we're not vegetarians or anything...just didn't have any eggs in the fridge and I wanted to cook up some yummy muffins.
Madhuram says
Thanks Magda.
nicola says
my daughter is allergic to egg so I am always looking out for delicious recipes. This is great. many thanks
Madhuram says
Thanks for trying the recipe Nicola. You shoud also give the whole grain version of it: http://www.egglesscooking.com/2011/03/18/vegan-blueberry-muffins-2/
Clara says
I've been a vegetarian for a decade and today is my 3rd day of veganism. With it being mother's day, I wanted to have a special but fulfilling brunch, so i made these. This is my first time baking vegan, and i was very pleased w/ the results. My nephews tore them up too 🙂 The next time I make them I may add a half banana just to give it extra sweetness w/out white sugar. I will def be using this as a base muffin recipe. Next time I'm going to do mixed berries. My nephews tore them up too 🙂
Madhuram says
Glad you liked it Clara.