The best eggless blueberry muffins you’ll ever taste! They are soft and fluffy with a perfectly moist and tender crumb. They are deliciously flavored with a touch of lemon zest and jam-packed with fresh juicy blueberries.
Jump to:
❤️You’ll Love This Recipe Because
- Very quick and easy to make. The batter comes together in just 10 minutes.
- It has a slight lemony flavor from lemon zest. No lemon juice added, still, it has a subtle yet noticeable citrus flavor.
- The texture is perfect (moist, tender crumbs with bread-like texture). You won’t believe that these blueberry muffins made without eggs.
- They are bursting with blueberries and have a perfectly golden brown top.
- Makes the great breakfast to go with your coffee.
- If you try these eggless blueberry muffins once, you will be hooked.
🧾Ingredients Required
Here is the pic of all the ingredients required to make eggless blueberry muffins. All of them are pantry staples and I am sure they are already in your pantry.
Ingredient Notes
- Leavening agents: Yes you will need both baking powder and baking soda. Do not use only one. You must use both of them.
- Nutmeg: I always prefer to use freshly grated nutmeg. It adds a nice subtle flavor, though you can skip it. It won’t make any major changes.
- Lemon zest: It is the outer yellow part of the lemon peel. Use the citrus zester to grate the skin, but make sure not to grate the white part of the peel. That white part is bitter.
- Yogurt: As an egg substitute in these blueberry muffins, I have used yogurt. I have also tried with the same amount of unsweetened applesauce. I noticed a slight difference in texture: applesauce makes muffins spongier like cake vs yogurt makes right muffin texture.
- Milk: Use full-fat, low-fat, reduced-fat does not matter.
- Oil: Always use flavorless oil like canola, corn, vegetable, safflower, etc.
- Fresh blueberries: the highlight of these muffins! Be sure to use firm, fresh ones. Toss out any that may be spoiling. You can use frozen, see notes below.
🎥Watch The Recipe Video
🍳Step By Step Photo Instructions
Prep: Preheat the oven to 425°F or 220°C for at least 10 minutes. Line a 12 cup muffin pan with liners and keep it ready.
1) Take dry ingredients (all purpose flour, sugar, baking powder, baking soda, nutmeg, salt, lemon zest) in a bowl.
2) Whisk till everything is incorporated.
3) Now take a tablespoon of the flour mixture and sprinkle over the blueberries. Mix and coat every blueberry with flour mixture. This prevents berries from sinking into the bottom of the muffins.
4) In another large bowl, add wet ingredients (oil, yogurt, milk, vanilla). Beat it using a wire whisk till everything is well combined.
5) Add flour mixture into the wet. Start mixing using a wire whisk and halfway through switch to a spatula. And mix till everything is incorporated well. Do not overmix.
6) Now add flour coated berries. Fold them into the batter gently. Make sure not to break any berries, otherwise, the batter will have blue streaks.
7) Divide the batter into prepared muffin pan.
8) Bake into the preheated oven for 18-20 minutes or till the toothpick inserted into the center of the muffin comes out clean.
Let it cool in the muffin pan for 5 minutes then transfer to a cooling rack. You can serve warm or at room temperature.
💭Expert Tips:
- Do not overmix the batter. Otherwise, you will get tough and chewy muffins instead of tender crumbs. Just mix till everything is combined.
- Instead of beating motion, fold the batter to mix. For that start with a wire whisk and halfway through switch to a spatula to avoid over-mixing.
- Always add dry ingredients to wet. It makes mixing easier and makes fewer lumps. If you add wet to dry, you will get big lumps, to break those you will mix more, and then you’ll lose the tender, soft texture.
🧁Storage Instructions:
- At room temperature, muffins stay good for 2-3 days. Store them in a single layer in an airtight container. If you want to stack them then keep a layer of parchment paper before stacking.
- In the refrigerator, muffins stay good for 1 week. Same as above store in an airtight container.
- In the freezer, muffins stay good for up to 3 months. To freeze blueberry muffins, wrap individual muffins using plastic wrap and freeze into a freeze-safe ziplock bag. Re-heat in the microwave for 15-20 seconds before serving.
FAQs:
Obviously, fresh one offers the best flavor. But in a pinch yes you can use frozen blueberries. No need to thaw, just add frozen directly into the batter, so they don’t bleed too much into the batter. Since using frozen, increase the baking time by 1-2 minutes.
No, butter makes dry crumbs in this muffin recipe. You want to use any flavorless oil.
Yes, you can. Buttermilk gives extra tender crumbs with a super moist texture.
Toss them with a tablespoon of the flour mixture (just enough flour to coat the berries). Then fold this flour-coated berries into the batter as a very last step before baking. This coating of flour absorbs some of the liquid released by the berries as it bakes and keeps them in the place until the muffin crumb has set. No more soggy bottomed muffins!
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Eggless Blueberry Muffins
Ingredients
- 2 cups All purpose flour (Maida)
- ¾ cup White granulated sugar
- 3 teaspoons Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ¼ teaspoon Freshly grated nutmeg
- 1 tablespoon Lemon zest from 2 big lemons
- ¼ cup Oil
- ¼ cup Plain yogurt (or Unsweetened applesauce **see notes)
- ¼ teaspoon Pure vanilla extract
- 1 ¼ cups Milk
- 1 cup Blueberries
Instructions
- Prep: Preheat the oven to 425°F or 220°C for at least 10 minutes. Line a 12 cup muffin pan with liners and keep it ready.
- Take dry ingredients (all purpose flour, sugar, baking powder, baking soda, nutmeg, salt, lemon zest) in a bowl. Whisk till everything is incorporated.
- Now take a tablespoon of the flour mixture and sprinkle over the blueberries. Mix and coat every blueberry with flour mixture.
- In another large bowl, add wet ingredients (oil, yogurt, milk, vanilla). Beat it using a wire whisk till everything is well combined.
- Add flour mixture into the wet. Start mixing using a wire whisk and halfway through switch to a spatula. And mix till everything is incorporated well. Do not overmix.
- Now add flour coated berries. Fold them into the batter gently. Make sure not to break any berries, otherwise, the batter will have blue streaks.
- Divide the batter into prepared muffin pan. Bake into the preheated oven for 18-20 minutes or till the toothpick inserted into the center of the muffin comes out clean.
- Let it cool in the muffin pan for 5 minutes then transfer to a cooling rack. You can serve warm or at room temperature.
Notes
- Lemon zest: It is the outer yellow part of the lemon peel. Use the citrus zester to grate the skin, but make sure not to grate the white part of the peel. That white part is bitter.
- Yogurt substitute: I have also tried with the same amount of unsweetened applesauce. I noticed a slight difference in texture: applesauce makes muffins spongier like cake vs yogurt makes right muffin texture.
- Oil: Always use flavorless oil like canola, corn, vegetable, safflower, etc.
- Blueberries (fresh or frozen): I prefer and highly recommend using fresh. But yes you can use frozen ones. No need to thaw, just add frozen directly into the batter, so they don’t bleed too much into the batter. Since using frozen, increase the baking time by 1-2 minutes.
- Do not overmix the batter. Otherwise, you will get tough and chewy muffins instead of tender crumbs. Just mix till everything is combined.
- To prevent blueberries from sinking to the bottom, toss them with a tablespoon of the flour mixture (just enough flour to coat the berries). Then fold this flour-coated berries into the batter as a very last step before baking.
- Eggless blueberry muffins stay good for 2-3 days at room temperature, 1 week in the refrigerator and up to 3 months in the freezer.
- Store them in a single layer in an airtight container and keep on the countertop or in the refrigerator. If you want to stack them then keep a layer of parchment paper before stacking.
- To store in the freezer, wrap individual muffins using plastic wrap and freeze into a freeze-safe ziplock bag. Re-heat in the microwave for 15-20 seconds before serving.
Sheila
Hello Kanan,
I had great success for the first time in making these muffins. The last two times, my muffins are getting dry and brown on top. What would be the reason for this?
Kanan Patel
Dry texture and browning are the signs of over baking.
Your oven may be acting up. Try checking the temperature using oven thermometer and see if it's correct or not.
And try baking the muffins a few minutes less to avoid over baking.
Sheila Patel
This is my third time making this recipe. Turns out perfect every time. My husband really loves it. Just one question. What is the best substitute for lemon zest if you don't have lemons or limes?
Kanan Patel
There is no substitute for lemon zest.
Debbie
Would this work with vegan yogurt and milk?
Kanan Patel
Never tried. You have to give it a try and see if it works