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.
sasa says
Omg these are so yummy!
Madhuram says
Thanks Sasa.
Joanna says
I did the same thing with the sugar!!! That is too funny, I read your mistake after I made them of course!! TWICE I MADE THEM and did same thing both times! 🙂 Regardless, thankfully, as you said, it did not make a difference! Great hit with my non-vegan friends at work! And a 90 year old lady who never cared for blueberry muffins!! I brought her one, then next time I saw her she asked for more. 😉
I love them as well!
Madhuram says
Thanks Joanna.
Diane says
These are the best muffins ever!! I used almond milk, since thats all I have in fridge. I also used baking powder instead of soda. Thank you so much for this great recipe.
Madhuram says
You're welcome Diane. But be aware that using baking powder for baking soda or the vice versa doesn't work always.
Maggie says
I just made these with some substitutes (for dietary and lack of a kitchen pantry reasons). I used applesauce instead of oil, 1/3 cup brown sugar and 1/3 cup maple sugar (next time I will try 2/3 cup maple sugar). I also subbed the flour for Trader Joe's gluten free four. They were great! I left out the lemon extract. Thanks for the recipe!
Madhuram says
You're welcome Maggie. Now I too want to try it with gluten-free flour.
Dani says
Nom nom nom nom nom! Thank you:)
Madhuram says
You're welcome Dani.
Alexa says
Thabk you for this recipe, it's delicious. I skipped the lemon zest and extract and used almond milk as my milk. I used butter instead of oil as I'm not vegan, just allergic to eggs, and used frozen raspberries. They came out perfectly! Thanks again
Madhuram says
You're weclome Alexa.
Rama says
Hello,
Tried this recipe recently and it turn out too good. Thank you for this recipe.
Rama
Madhuram says
Thanks Rama.
Amy at Kid Cultivation says
Thanks for this recipe! I will be making these for my 6-year-old's class Valentine's Day party this week. My son is allergic to eggs (and nuts) so I'm used to egg-free baking, but it can be tough finding semi-healthy "treats" for my daughter's first grade classroom with peanut, tree nut, dairy, soy, sesame, and oat allergies that the kids will actually eat. Looking forward to these!
Trisha says
So yummy! I used Silk soy milk, apple cider vinegar, went on the low side for the sugar, orange zest instead of lemon zest and skipped the lemon extract. Will definitely make again, as long as my son Brayden approves when he tastes them! He is dairy and egg allergic, so always happy to find new recipes!
Madhuram says
Thanks Trisha.
sathia says
want to receive in my mobile
Sweta says
Your recipes are excellent!! I made banana strawbery muffin and the vegan blueberry muffin. It turned out really good. I have used various recipes from different blogs and honestly, I loved the information and recipes you have. Keep up the good work.
Madhuram says
Thanks for the feedback, Sweta. I'm very glad that you love my blog.
Vegan friend says
FYI, dairy milk is not vegan.
Sarah says
I've made this recipe around four times and it's fantastic! I use olive oil in place of canola oil and it doesn't result in any unpleasant taste. It's also great to try with frozen mixed berries, and you can substitute half of the flour for whole wheat flour if you want a little more fibre.
Madhuram says
That's great Sarah.
KatieH says
These were very good! Thank you so much! I was very excited to find a muffin recipe that tastes delicious and is 100% vegan. I used brown sugar and almond milk which turned out really well. One thing, my muffins had a baking soda aftertaste. I was wondering if that was normal, or if I somehow screwed up the recipe. Any tips for getting rid of that baking soda taste?
Madhuram says
You're welcome Katie. I'm suspecting that the baking soda would have gone bad. Did you check the expiry date or is it a long time since you got it?
Desiree Cuniberti says
I've made these twice - LOVE THEM! I substituted vanilla extract for the lemon extract, used 2% regular milk, and apple cider vinegar (as suggested). Also I calculated Weight Watcher points - 4 points for 1 muffin. (The mix ended up making 18 for me).
Madhuram says
Thanks Desiree. This recipe is surely a keeper.
Alex says
These were amazing! I made them with apples and cinnamon with a vegan streusel topping and they were perfect -- airy and perfectly moist. Adamswife, I tried adding the vinegar at the end and that did the trick for a fluffy texture.
Madhuram says
Thanks Alex. I'm also going to try the vinegar trick the next time I bake these muffins.
adamswife says
LOVE THESE!! I used whole wheat flour and these were still great. i always add in the vinegar after i've stirred everything else together - it makes for a better "rise" and fluffiness. I also used orange zest and no extract. Thanks for this recipe. I've used it a few times and always had great results 🙂
Madhuram says
You're welcome Adam'swife. I too have tried a whole wheat version of this recipe and it's here: Vegan Whole Wheat Blueberry Muffins
Jessica says
I made these exactly as the recipe stands, but substituted applesauce for oil. The batter was awesome! The smell was amazing! Got them out, let them cool for a while, and they tasted like an awful bitter bar of soap or something of the sort. What could have caused this? I am not new to baking, I have never had this taste, and I am going crazy trying to figure it out... I washed the BB, I have clean pans, and used cupcake liners.. nothing smells odd, just the horrible, haunting taste!
Madhuram says
I'm guessing it's something to do with the baking soda. Did you use baking powder instead of baking soda? I'm asking this because somebody else switched it in a recipe and ended up having a very bitter cake.
Farzana says
OMG I had to write back to you . . . trust me, its the baking POWDER !! I went through this going crazy trying to figure the exact same as you describe here. Get rid of the baking powder and get a new one. Try a different brand as well. That's what I did. Actually, try this . . . open your baking powder and take a good whiff at it. Do you slightly smell what you are tasting? This is what I did and realized the problem. Cheers.
Jessica says
DEFINITELY! I worked up the courage to make them again yesterday. I thought, hmmm I have some extra baking powder in the pantry, I'll open it up and use it. Sure enough.. no rancid terrible taste! I was really bothered by it 😛 Thank you for writing back ~ appreciated !
Farzana says
No problem ! I'm glad it worked out for you ! 🙂
Farzana says
If you decide to omit the gum, add an extra TBSP flax meal (add about 1 TBSP extra water to your liquids) Also, allow it to sit for 5 minutes before attempting to remove it from your pan. Otherwise, it will rip open and start crumbling. I have baked without the gum more than half a dozen times and works just great. Not as sticky/gummy, which sometimes I like. I have also tried this using soya milk and it also just works fine 🙂