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.
Fiona says
Hello, I want to try this recipe but I didn't have canola oil and they didn't have it in the supermarket either so I bought sunflower oil instead, is it okay?
ASAP thank you!
Madhuram says
Any oil is fine Fiona.
Judy says
can i use coconut flour imstead of all purpose???? if so, do i just put in the same amount?
Madhuram says
No Judy, it doesn't work like that. I wish it did too because then gluten-free baking would become so easy. You would need xanathan gum to make the muffins rise or at least eggs.
Pragna Vijay says
Amazing results! Texture and taste- both excellent!
Madhuram says
Thanks Pragna.
stara says
Is it okay to use flax seed meal instead of lemon and vinegar? If so, can you please suggest the amount of flaxseed meal? Thanks
Madhuram says
You can try flax seed meal but I'm pretty sure that the muffins won't be as airy and as light as the ones with lemon and vinegar. You can try blending a teaspoon of flax seed meal with 3 tablespoons of warm water.
Angelina says
These muffins were phenomenal and I used whole wheat flour instead of white flour.
Madhuram says
Thanks Angelina.
Baksho says
Can you use lemon juice in this recipe just so you don't waste the lemon? Can the lemon juice be used in place of the lemon extract or vinegar?
Madhuram says
Yes you can use it instead of the vinegar, but you would have to double the quantity.
Nicole says
Just tried this recipe. Loved the texture, but got a "baking soda" aftertaste. Any suggestions? I didn't have any lemons, so omitted the zest . As for substitutes, I used almond milk (instead of milk), vanilla extract (instead of lemon extract)and apple cider vinegar (instead of regular vinegar). Also tossed in some walnuts.
Madhuram says
I have never had any problem with this recipe. Are you sure you didn't mix up baking powder with baking soda or increase the quantity of baking soda by chance?
Diane says
Nicole, I also had the aftertaste and used baking powder instead. The results were perfect! I make these muffins often, so grateful for Madhuram's amazing recipes.
Diane says
I forgot to add, I omitted the baking soda and replaced it with baking powder.
Arienne says
Love this recipe!
I did not have some of the ingredients so i used:
1/2cup of passionfruit instead of blueberry
corn flour instead of all purpose flour
erythritol instead of sugar
almond milk instead of rice milk
sun flour oil instead of canola oil
I didn't use any lemon zest cause I didn't have any.
I added a little vanilla and almond flavor to it
Madhuram says
It's great to know that the muffins turned out great even after all the changes you made.
Debby says
I just made these and they're yum,i've never made anything vegan before think i will do more often now that i've made these.....thanks for the recipe
Madhuram says
You're welcome Debby.
Coco says
I just made these! They were pretty easy to make! My only complaint is that they were a bit bitter at the end... but it was probably because I had no lemons and had to use limes... I liked the texture though! Thanks!
Happy mama says
I have tried countless dairy/egg free muffin recipes for my allergic son, and never been happy with any of the results, and I expected this one to be the same as others. It was different, it was awesome! Great texture, no sogginess, nice browning, and great taste. I did throw in 1tsp of egg replacer, but I'm not sure how much that altered the recipe. I will try the recipe as is next time, just to check. Many thanks on a great recipe!!
Madhuram says
You're welcome Happy Mama.
triccio says
Tried these for my husband's birthday. Used paper liners instead of greasing the muffin tins. Unfortunately, the muffins stuck to the liners! What do you think happened? Btw..I should add that I substituted 1 cup of Whole Wheat Flour, used applesauce instead of oil, used Vanilla extract, and Almond Milk. (not sure if that makes a difference but may as well include it) Thanks!!
Madhuram says
Using applesauce instead of the oil is one of the reason, Triccio. Also trying to peel the muffins off the wrapper when it's still warm is another reason too. If the recipe has enough fat, the cake/muffin will not stick to the paper. If you reduce the fat, in this case the oil, you should have at least sprayed the paper liners with non-stick cooking oil spray, so that the muffins wouldn't have stuck.
Rachel says
Not sure what i've done wrong but they seem a bit soggy!!!
I ended up with quite a runny mixture that filled a lot more cases than I was expecting.
Think it may be my conversion from cups to grams
2 Cups flour - 220g
3/4 Cup sugar - 170g
1 Cup Non dairy milk - 250ml
1/3 Cup Vegetable Oil - 75ml
However, they did taste good and I will try again
Madhuram says
The conversion looks alright. I can't guess what else could have gone wrong.
Sarahmary says
Once again another recipe that is just awesome!! My son is anaphylactic to eggs and tree nuts and I needed a quick muffin to take camping with us. I followed it to a t and they turned out so yummy. Your recipes are so easy to follow and most importantly they call for what most people have in their cupboards! Thank you!
Madhuram says
You're welcome Sarahmary.
Rains says
Hi,
Can I use Cane vinegar instead of white vinegar?
Why is vinegar used at all?
Rains
Madhuram says
It's a substitute for egg, to give the fluffiness. I was not familiar with cane vinegar, so Googled and found that it's a South Asian vinegar which is mildly sweet, so I'm guessing you can use it too.
Roopjit Mann says
I am beginner in baking. I tried your recipe and muffins turned out really good. Thank you!
Madhuram says
You're welcome Roopjit.
Nancy says
I made this as a bread instead of muffins and added chopped pecans. Baked at 350 for 40 minutes. Was delicious! Thank you for recipe.
Madhuram says
You're welcome Nancy.
Kelley says
With my severe egg allergy I am THRILLED to have found this recipe! I'm pregnant and have been craving berry muffins nonstop...and this finally satisfied the craving! To make it a bit healthier I used half spelt flour(which added a really yummy nutty flavor) and being out of blueberries I substituted blackberries as well as rice milk(I love dairy but was out of real milk). My husband said they made our house smell like his dream home and that he could eat them every day! Thank you SO much for this recipe!
Madhuram says
You're very welcome Kelley. Thanks to Joy of Vegan Baking cookbook. Wishing you a healthy pregnancy and safe delivery.
Aarti says
Does the baking temperature or time change if you are using mini muffin tins?
Madhuram says
The temperature does not change but you need to bake it for a lesser time than you would bake regular sized muffins.