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.
Farzana says
Hi Madhuram!
Just wanted to let you know, I came up with my own gluten free vegan blueberry loaf. I skipped using starches completely and egg replacer too! Honestly, I think they are becoming a little over-rated. I make them in my mini loaf. For some reason, they turn out best using this size.
Madhuram says
That's great Farzana. Do share your recipe.
Farzana says
This makes 1 mini loaf. Double it or triple it as you wish. Baking times will change.
Turn oven on to 350. Get your lemon or orange rind ready (I like to do a good TBSP or more if you like !) Get your 1/4 cup blueberries out. (frozen or fresh. if frozen, wait until VERY last minute & toss in 1 TBSP GF flour !! Otherwise, your loaf will come out greenish/blueish)
wet ingredients:
1/4 cup plus 2 TBSP coconut milk
1 TBSP oil
1 tsp Vanilla, 1 tsp lemon extract
1/2 TBSP lemon OR ACV
MIX ALL TOGEATHER AND LET IT SIT UNTIL YOU GET YOUR DRY INGREDIENTS TOGEATHER.
Dry Ingredients:
3/4 cup gluten free flours (I use 1/4 cup millet, 1/4 cup sorghum, 2 TBSP buckwheat flour, 1 TBSP flax meal & 1 TBSP soya flour)
1/4 TBSP baking powder
1/4 TSP baking soda
1/4 TSP salt
4 TBSP brown sugar(I usually do half xylitol, half brown sugar)
1/4 tsp guar gum (sometimes, I omit this, depends on my mood)
Sift well.
Mix wet into dry. Throw in the lemon or orange rind. Mix and then throw in the blueberries.
Bake for 40 to 45 minutes.
This recipe is so versatile (I use different flours sometimes like quinoa instead of the sorghum and I also make a plain loaf with this recipe. Also, I love how there is absolutely NO STARCH !!! xoxo
Madhuram says
Thank you very much for the gluten-free version of the recipe, Farzana. I have some more gluten-free flour left. Will try it one of these days.
Shubha Satish says
Just made these today evening & surprised my hubby. The verdict : great! I actually half of the all-purpose flour with corn flour, which lent a grainy texture & taste, skipped the extract and baked for 20mins in a loaf pan. It still turned out tasty. I was happy & satisfied with the results.So keep it up!!
Shubha
Madhuram says
Thanks for the feedback, Shubha. I'm glad that you liked it.
Cynth Bage says
I tried making this recipe but found that I had no fresh lemons to zest. So I used orange extract where the recipe called for lemon extract. I also used whole wheat flour--that was before I knew that you had a recipe for that, but I did not have all the ingrediants for that one as well--and used vegan cane sugar (pure cane from the store uses bone char to bleach it...yuck!), raw apple cider vinegar, and light olive oil. After I filled up a muffin tin, I had some left over, but not enough to fill up another one. So I added some more non-dairy milk and a bit more flour, enough prepared egg replacer to substitute for one egg, and made pancakes with it. The sugar in the recipe made the pancakes brown so nicely; the combination of the egg replacer and vinegar/baking soda worked so well that it made the most perfect, fluffy whole wheat blueberry pancakes on the face of the earth! I'll have to wait until later to try the muffins, though, because I had pancakes for breakfast and I am still full from them.
Madhuram says
Thanks for the detailed feedback, Cynth.
Shivangi says
Hi Madhuram,
I just got them out of the oven and they are white. They are cooked through. I see the picture and the muffins look brown. Am I going wrong somewhere.
Thanks Shiv.
Madhuram says
As long as the toothpick inserted in the center comes out clean and it tastes good, it's fine Shivangi. Did you use muffin liners? In that case it will not turn very brown like when you bake it directly in the pan. Or sometimes we do enhance the picture, so that could also be the reason.
Farzana says
Hi Madhuram! I am always coming across your recipes when I type "gluten free vegan". Just wanted to know if you ever make gluten free vegan cakes/bread? Your recipes seem so delicious 🙂
Madhuram says
Hi Farzana, so far I have just one Gluten-Free, Flourless, Vegan Chocolate Cakerecipe. I have a couple of gluten-free cookies recipe, which you can find in the Eggless Cookies page. I'm actually working on a couple of other gluten-free, vegan recipes, which is quite tricky. I'll keep updating when I find the results satisfactory. Why don't you sign up for the free email alerts? So that you won't miss if I post those recipes.
Dan says
Best. Muffins. Ever. I work out a lot and wanted to beef up these muffins so I added 1.5 scoops of vanilla (unsweetened) protein powder to the recipe. You have to add a little more milk (maybe a 1/4 cup).
Madhuram says
That's a great idea Dan. Thanks for trying the recipe. Do rate it when you find time.
KMR2 says
These are awesome! Way better than any boxed mix, and much healthier. I've been using almond milk and wheat flour and only 3/4 cup of sugar and they turn out amazing. I ran out of almond milk the other day so I used coconut milk instead and i think they even turned out more moist and fluffy. My 2 year old LOVES them and asks for them all the time. Next time im going to try agave instead of sugar and maybe applesauce instead of oil. Would applesauce or a banana change the consistancy of the muffin?
Madhuram says
Thank you very much KMR. I have never baked with coconut milk. Thanks for the tip. Using applesauce/mashed bananas will make the muffins quite dense and you may need to add some extra baking powder and bake it for a couple minutes extra.
Donna says
Love, love, love these. Quickly became addicted to having them for breakfast every day. I also didn't use the lemon extract AND I decided one lemon per batch was plenty of zest for flavor.
I've tried to make them gluten-free with two different flour mixes (so far) and the results aren't satisfactory yet. Will keep trying. 🙂
Madhuram says
Thanks for the feedback Donna.
Erin says
Any problems with the berries sinking in the batter and ending up all on the bottom after they've baked? Lately that has happened to me when I try to make berry muffins. Just wondering.
Madhuram says
I have explained it in detail here: http://www.egglesscooking.com/2011/07/08/why-does-fruit-sink-to-bottom-of-cake/
meme says
Great recipe. My son's a vegan and I'm always looking for recipes that are delicious for everyone. These muffins are the best muffins I've made of any type. Yum!
Madhuram says
Thanks Meme.
Pragna says
Thank You so much! Love your recipes! I baked blueberry muffins for the first time and it turned out great. Everyone liked it. I used orange zest instead of lemon, used lemon juice and for sugar slightly more than 3/4 th cup. It's delicious and tasted great. Once again, thank you very much.
Madhuram says
You're welcome Pragna.
cristine says
I love this recipe! I use coconut milk (from a can, not the beverage), whole wheat pastry flour, and vanilla extract in lieu of lemon extract. My girls love these muffins!
Madhuram says
Thanks for the feedback, Cristine.
adamswife says
Great recipe. I didn't use lemon extract either - I did use the zest and it was just delightful. Used soymilk and coconut oil.
I also used whole wheat flour and only 1/2 c. sugar. They were sweet enough. We had four children over for breakfast and they were eaten up quickly.
Thanks for the recipe.
Madhuram says
You're welcome Adamswife. I too have tried a whole wheat version of this recipe using maple syrup instead of sugar, that one was nice too. Check this recipe for Vegan Whole Wheat Blueberry Muffins
Megan Bord says
Awesome recipe! Thank you for this --- it's easy, fast and as delicious as you said it would be. I served it to a non-vegan friend and he had no idea it was made with animal-free products. Whoo hoooooo!
My own notes:
I used whole wheat pastry flour.
I skipped the zest and used 1/2 tsp dried orange peel, instead.
I did use the lemon juice.
I also used apple cider vinegar & rice milk.
I used coconut oil.
I added a dash of vanilla.
I used a mix of half regular & half brown sugar.
I used frozen Maine wild blueberries.
Truly delicious - thanks so much!
Madhuram says
You're welcome Megan. You should try another variation of this recipe too, which uses maple syrup and no sugar. I think you will loves these Vegan Whole Wheat Blueberry Muffins too.
Lauren says
I was a bit skeptical at first after having tried several vegan muffin recipes, but this was by far the BEST muffin recipe I've tried. They were so light and moist and just fabulous! They were gone within hours after they were made...all of them! This recipe is a keeper!
Madhuram says
I'm glad you liked it Lauren. Thanks for rating the recipe.
Saffron says
I've now tried this recipe 4 times (3 times adding blueberries and once adding chocolate chips) and each time, I got amazing results and my friends and relatives told me these were the best muffings they'd tasted. Even two people who don't normally like muffins said they were delicious! They're amazingly light, not sticky and very tasty.
The best result I got was the one where I used fresh blueberries, but it was also very nice when I used frozen ones.
With the chocolate, it was a bit drier, so perhaps one should add a tiny extra amoung of milk (I used oat and almond milk, not together, on different occasions).
I only add 1/2 of sugar myself and find them sweet enough.
But anyway, I'm so glad I found this recipe! Thank you! Top marks!
Madhuram says
You're welcome Saffron. Thanks for the detailed feedback.