Eggless Blueberry Muffins

ByKanan Patel Updated on
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The BEST eggless blueberry muffins you’ll ever taste! These muffins are soft and fluffy with a moist and tender crumb. Bursting with juicy blueberries and a hint of bright lemon zest, they’re perfect for breakfast, snacks, or dessert.

Love this recipe so soft and fluffy and moist made a second batch with walnuts and apple so versatile this recipe. love it so much. Thank you. ⭐⭐⭐⭐⭐
– Suky

9 eggless blueberry muffins on the wire rack with a few bluberries in the muffin pan.

About This Recipe

  • Quick & Easy: This eggless muffin batter comes together in just 10 minutes.
  • Lemony Touch: A hint of lemon zest adds a subtle citrus flavor that complements the sweetness of the blueberries beautifully—no lemon juice needed.
  • Perfect Texture: Moist, tender crumbs with a soft, bread-like consistency. You’d never guess these blueberry muffins are made without eggs!
  • Great for Breakfast: Pair these eggless blueberry muffins with your morning coffee for a delicious start to the day.

Ingredient Notes

Eggless blueberry muffins ingredients into individual bowls with labels.
  • All Purpose Flour: For my Hindi audience, it is called maida in Hindi. Be sure to measure it accurately for best results.
  • Sugar: Granulated sugar is used to sweeten these muffins. You can adjust the quantity slightly to suit your taste.
  • Leavening Agents: Both baking powder and baking soda are essential for the rise and fluffy texture. Do not skip or substitute one for the other—they work together for the best results.
  • Nutmeg: Freshly grated nutmeg adds a subtle depth of flavor. It’s optional, but highly recommended for a warm, aromatic note.
  • 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.
  • Vanilla: Always use pure vanilla extract. Stay away from imitation or artificial vanilla essence.
  • Yogurt: Used as an egg substitute, yogurt creates the right muffin texture—moist yet slightly dense.
  • Alternatively, you can use unsweetened applesauce for a spongier, more cake-like muffin.
  • Milk: Any type of milk works here—full-fat, low-fat, or reduced-fat. Choose what you have on hand.
  • Oil: Use a neutral-flavored oil like avocado, canola, corn, vegetable, or safflower oil. Avoid strong-flavored oils, which can overpower the delicate taste of the muffins.
  • Fresh Blueberries: The star ingredient! Use firm, ripe berries for the best flavor.

Can I use frozen blueberries?

Yes, you can!
– Do not thaw the blueberries before adding them to the batter. Adding them frozen minimizes the chance of them bleeding and turning the batter purple.
– Simply toss the frozen blueberries into the batter as instructed.
– Because they are frozen, the baking time might need to be increased by 1-2 minutes to ensure the muffins bake through completely.

Step By Step Photos (With Tips)

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.

Make Eggless Blueberry Muffins:

  1. Combine Dry Ingredients: In a mixing bowl, add all-purpose flour, sugar, baking powder, baking soda, nutmeg, salt, and lemon zest.
  2. Whisk them together until fully incorporated.
  3. Coat Blueberries With Flour: Take about a tablespoon of the dry mixture and toss it with the blueberries. This helps prevent the berries from sinking to the bottom of the muffins while baking. See the tip below.
  4. Combine Wet Ingredients: In a separate large mixing bowl, add oil, yogurt, milk, and vanilla extract. Whisk until smooth and well combined.

Prevent Blueberries from Sinking to the Bottom

Toss the blueberries with a tablespoon of the flour mixture (just enough to coat the berries) before adding them to the batter. Fold the flour-coated berries into the batter as the final step before baking.
This light coating of flour absorbs some of the moisture released by the berries during baking, helping them stay suspended in the batter until the muffin crumb sets. This simple trick ensures evenly distributed blueberries and no more soggy-bottomed muffins!

Collage of 4 images showing mixing dry ingredients, coating berries with flour and mixing wet ingredients.
  1. Combine Dry into Wet: Add the dry mixture to the wet ingredients. Start mixing with a whisk, and halfway through, switch to a spatula. Mix gently until the batter is smooth and no streaks of flour remain.
  2. Fold Blueberries: Gently fold in the flour-coated blueberries with a spatula. Be careful not to burst the berries, as it can streak the batter.
  3. Bake: Divide the batter evenly among the prepared muffin cups.
  4. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let the eggless blueberry muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!

Tips

– Prevent Overmixing: Overmixing the batter can result in tough, chewy muffins. Mix just until the ingredients are combined for tender crumbs.
– Combine Dry into Wet: Always add the dry ingredients to the wet ones. This method makes mixing easier, reduces lumps, and prevents overmixing. Adding wet to dry can create big lumps that require more mixing, which compromises the soft, tender texture of the muffins.

Collage of steps of making muffin batter, pouring into muffin pan and baked muffins.

Storage Instructions

  • At Room Temperature: Muffins stay fresh for 2-3 days. Store them in a single layer in an airtight container.
  • In the Refrigerator: Muffins remain good for up to 1 week. Use an airtight container to maintain freshness.
  • In the Freezer: Egglees blueberry muffins can be frozen for up to 3 months. Wrap each muffin individually with plastic wrap, then place them in a freezer-safe ziplock bag. When ready to eat, reheat in the microwave for 15-20 seconds to enjoy warm, fresh-tasting muffins.
Close up of eggless blueberry muffin with muffin liner removed.

Check Out More Eggless Muffin Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Eggless Blueberry Muffins Recipe

4.91 from 22 votes
eggless blueberry muffins on the rack
The best eggless blueberry muffins you’ll ever taste! They are soft and fluffy with a perfectly moist, tender crumbs and juicy blueberries.
Kanan
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Serving Size 12 Muffins

US measuring cups are used (1 cup = 240 ml)

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, flavorless oil like canola, corn, vegetable, safflower, etc.
  • ¼ cup Plain yogurt, (or Unsweetened applesauce **see notes)
  • ¼ teaspoon Pure vanilla extract
  • 1 ¼ cups Milk
  • 1 cup Blueberries

Instructions

  • Prep: Preheat your oven to 425°F (220°C) for at least 10 minutes. Line a 12-cup muffin pan with liners and set aside.
  • Mix Dry: In a mixing bowl, add all-purpose flour, sugar, baking powder, baking soda, nutmeg, salt, and lemon zest. Whisk until fully incorporated.
  • Coat Blueberries With Flour: Take about a tablespoon of the dry mixture and toss it with the blueberries. This helps prevent the berries from sinking to the bottom of the muffins while baking.
  • Mix Wet: In a separate large mixing bowl, add oil, yogurt, milk, and vanilla extract. Whisk until smooth and well combined.
  • Combine Dry into Wet: Add the dry mixture to the wet ingredients. Start mixing with a whisk, and halfway through, switch to a spatula. Mix gently until the batter is smooth and no streaks of flour remain.
  • Fold Blueberries: Gently fold in the flour-coated blueberries with a spatula. Be careful not to burst the berries, as it can streak the batter.
  • Bake: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve eggless blueberry muffins warm or at room temperature and enjoy!

Video

Notes

Ingredient 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.
  • 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.
Recipe Notes:
  • Do not overmix the batter. Otherwise, you will get tough and chewy blueberry 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.

Nutrition

Serving: 1muffin | Calories: 192kcal (10%) | Carbohydrates: 32g (11%) | Protein: 3g (6%) | Fat: 6g (9%) | Saturated Fat: 1g (5%) | Cholesterol: 3mg (1%) | Sodium: 260mg (11%) | Potassium: 73mg (2%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 53IU (1%) | Vitamin C: 2mg (2%) | Calcium: 97mg (10%) | Iron: 1mg (6%)

Kanan Patel

To understand the art and science of cooking, I read many cookbooks and culinary books. And now sharing all the experience with you. I started this blog on 2012 to share vegetarian, Indian and Eggless baking recipes (w/ step by step photos) that you can count on.

4.91 from 22 votes (15 ratings without comment)

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49 Comments

  1. Thank you for this. It has been my go to recipe for my toddler. He loves it. Been doing this muffin for possibly close to a year now :). It won’t let me click 5 stars lol.5 stars

    Reply