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.
Phillip says
1/3 canola oil has about 70 grams fat! I made some
blueberry muffins today and the only added fat
I used was a tablespoon of granular lecithin to
soften the texture. I did use 1.25 cups soy
yogurt which has about 8g fat. Using whole wheat
pastry flour and sifting the dry ingredients made
for a light weight tasty muffin without all the
fat.
suresh says
great item Everyone should try it please send recipe of more items like this one suresh@q8living.com
DeeDee says
Delicious... best vegan muffins ever.
Madhuram says
Thanks Dee.
Reader says
What changes do I need to do if I want a non-vegan eggless version?
Madhuram says
Just use dairy milk and if you prefer butter, melted butter instead of oil.
Gemma says
Just add 1 cup of animal milk. I'd suggest still using oil, not butter, because the oil is taking the place of the eggs, and the butter is way too heavy to do that.
Ravi says
Hi,
If I want to try this with dairy, do I just need to replace canola with butter? What about vinegar? is lemon zest still required?
Whats the difference between this and using your silken tofu based blueberry pound cake recipe for muffins?
Madhuram says
Hi yes you can replace the oil with equal amount of melted butter and still would need vinegar. These muffins would be lighter than the pound cake.
Veronica says
I've made these 3 times so far with baking powder instead of baking soda. They are really, really good. There's another batch in the oven with choc chips instead of blueberries 🙂 Thanks for the recipe.
Madhuram says
You're welcome Veronica. Baking powder instead of baking soda!? Really?
Jessica says
My boys have life-threatening food allergies to a number of things, including eggs. Do you know how hard it is to find a good egg-free muffin recipe that is actually delicious?? This is the first one that I would definitely make again. The lemon zest adds that something special. They are so light!!! This will forever be my go-to muffin recipe. Thank you!
Madhuram says
You're very welcome Jessica. I'm so glad that you like it.
Marie Frank says
Hey Eve---try almond, flaxseed or hazelnut milk-all delicious!
Also, as an egg substitute-1 TBLS flaxseed mixed with 2 1/2 TBLS water-let sit for 5 minutes.
Maggie says
hi! this looks great! do you have the nutritional information for the muffins?
Madhuram says
Sorry Maggie, I don't have it.
Eve says
Wow, cannot wait to try these, my husband and I have not eaten meat in a month and I wanted to make blueberry muffins and thought I couldn't without eggs! Thank you so much for the info, will be exploring the whole site next! I still use regular 2% milk, as soy milk hurts my stomach and I am mostly just trying not to eat meat for now, so I will be trying this with 2%!
Madhuram says
You're welcome Eve.
melissa hanna says
These are great!!! Just like muffins when I could eat egg and dairy. The recipe is super easy. I didn't have a lemon so I did vanilla extract and a squirt of lemon juice. Still yummy. Thanks so much for sharing!!
Madhuram says
Thanks for the feedback Melissa.
Ariel says
Very nice recipe have a lot of compliments from even non-vegans :). Used gluten free flour and tasted great
Recommend 21 minutes as I felt mine were too well done after 2 tries
Thank you
Madhuram says
That's great to know it works with gluten-free flour too. Thanks Ariel.
rose says
Hi Madhuram I made these muffins they were great. I used frozen mixed berries , rice milk because it was all I had. I put splash of vanilla as no lemon in the house. Put a bit more flour as seemed runnny but berries seemed to thicken it up. Would make again maybe try lemon. Thank you. Rose
Madhuram says
You're welcome Rose.
Rose says
Hi recipe looks good. Can I use vanilla instead of lemon zest? What oil can I use instead of canola as don't have any. Thank you.
Madhuram says
Yes you can use vanilla or even orange zest. Any oil of your choice.
Cathy G. says
I made these muffins this morning and they are delicious!
I used orange zest instead of lemon because that's what I had on my trees. Also about a tbs. of orange juice rather than the lemon extract since the orange was already zested. And I added about 2 tbls. toasted flax seeds from Trader Joes to bump up the fiber etc. My daughter who is a fairly new vegan loved them and also liked the flax seed addition which surprised me.
Thank you for a great, easy recipe!
Madhuram says
You're very welcome Cathy.
NS says
Hi Madhuram,
Another wonderful recipe from you.
Just one question - would you recommend baking these muffins at 350 F? I have just started baking and I have not used anything more than 350. So I was just wondering if 350F would be okay. Will it involve baking for a longer time then? Also I plan to do just 6 muffins.
Thanks.
Madhuram says
You can try it at 350F but bake it a couple of minutes longer. If you are using a 12 cup pan then you will have to fill the rest of the cups with little water so that the muffins will bake evenly and doesn't get dried out.
Sonia says
Loved the muffins..my 6 yr old loved it too!!
Madhuram says
Thank you very much Sonia.
Garima Narera says
Hi Madhuram
Loved the info on egg substitutes and am very excited to see so many eggless recipes. Great!
We don't get fresh or frozen blueberries easily. Can I try with rehydrated blueberries?
Thanks.
Garima
Madhuram says
Thanks Garima. I think it would work. Or you can just use the dried ones too.
Rupa Lakshminarayan says
Hi Madhu
can we use silken tofu and yogurt in this recide
if so wat would be the measurement ?
i tried your other blueberry cake with the sliken tofu and it was phenomenol
want to repeat the same here
thanks
- Rupa
Madhuram says
Hi Rupa, this recipe doesn't have enough room to incorporate the tofu and yogurt. Maybe 2 tablespoons of each and reduce the quantity of milk by 1/2 cup and add it at the end as needed. But please give the original recipe a try and I assure that you will love it.