Eggless Blueberry Muffins Recipe

The best eggless blueberry muffins you’ll ever taste! They are soft and fluffy with a perfectly moist, tender crumbs and juicy blueberries.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings Muffins

Calories 192kcal

Author Kanan

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!

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.