Eggless Blueberry Muffins

Simple and easy Eggless Blueberry Muffins make a great quick snack or breakfast!

I often make them during summers when blueberries are in season.

These muffins are lightly sweetened and taste great with a cup of coffee.

two muffins stacked on top of each other, with more muffins on the side and a bowl of blueberries and a bottle of milk in the background

Summer is my favorite season for fruits. I literally eat only fruits for one meal in my day throughout summers.

There are so many yummy fruits to choose from- watermelon, cherries, mangoes, cantaloupe, all kinds of berries and so much more!

Because I am a fruit lover I often end up ordering way too many fruits. Literally, you guys should see my fridge.

And while I try to eat them fresh as much as possible, sometimes I also bake with them.

Last week, I ordered a huge box of blueberries from Costco and with so many fruits lying around, I knew I would not be able to consume all the blueberries before they start going bad.

So, I baked with them and made these Eggless Blueberry Muffins.

These Eggless Blueberry Muffins

✔ are easy to make with basic ingredients.

✔ are lightly sweetened.

✔ make great snack or breakfast.

✔ great way to bake with blueberries in seaosn.

I kept these muffins lightly sweetened. And when I say lightly sweetened, I really mean it.

Emphasizing this, so that in case you prefer sweeter muffins, please add more sugar to the recipe.

The ingredients for this eggless blueberry muffins recipe are really basic and what you will probably have in your pantry. It only calls for some flour, sugar, milk, vinegar, baking soda and of course some blueberries.

You first mix the dry ingredients and then mix the dry and wet ingredients together. Pretty straight forward.

As with most muffin recipes, remember to not over-mix the batter once you add the flour.

You don’t want tough muffins, few steaks of flour is okay in the batter.

Can you make these with frozen blueberries? So, I made these muffins using fresh blueberries since I had them in abundance. This recipe will most likely work with frozen blueberries as well.

Can you make these vegan? I haven’t tested but I see no reason why this recipe shouldn’t work with non-dairy milk. I would use almond milk to make the buttermilk and see how that goes.

How to store these muffins? I usually let them cool completely and then store them in a airtight container. I have a cake carrier that I use, it keeps them soft and moist for 2-3 days at room temperature.

If you would like to store them for longer, I would suggest keeping them in the fridge.

I didn’t do it but you could toss the blueberries with some flour before adding them to the batter. This would prevent the blueberries from sinking all the way to the bottom.

Hope you guys give these muffins a try this summer!

Method

1- In a bowl sift together flour, baking soda and salt. Set it aside. Meanwhile, pre-heat the oven to 375 F degrees and line a muffin tray with liners and set aside.

2- Take a 1 cup (240 ml/8 oz) measuring cup and add 1 tablespoon (15 ml) vinegar to it. Then fill the cup with milk until the cup is filled to the top (with around 225 ml milk). Let it rest for 10 minutes to let the milk curdle a bit.

You can straightaway also use 1 cup (240 ml) of ready made buttermilk.

3- Meanwhile using your stand mixer fitted with paddle attachment or using a hand mixer, beat together oil with granulated sugar and vanilla extract until combined.

Please remember these muffins are very lightly sweetened. Add more sugar at this point if you prefer sweeter muffins.

4- Then start adding the flour mix, add half of it and mix until combined.

picture collage of making eggless blueberry muffins

5- Then add the prepared buttermilk (the milk-vinegar mixture) and mix.

6- Followed by remaining half of the flour mix. Mix until just combined, do not over-mix.

7- Fold in the blueberries using a spatula. You may toss the blueberries in 1/2 to 1 tablespoon flour and then add to the batter, this will prevent the blueberries from sinking all the way to to the bottom.

8- Fill a 12-count muffin pan lined with liners with the batter, filling each cavity around 2/3rd to 3/4th full. I got 11 muffins out of this batter.

picture collage of making eggless blueberry muffins

Bake the muffins at 375 F degrees for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

Transfer the baked muffins onto a wire rack to cool completely. Enjoy these eggless blueberry muffins with a glass of milk or a cup of coffee.

two blueberry muffins placed on a wooden plate with one of them cut in half to show the texture of the muffins

If you’ve tried this Eggless Blueberry Muffins Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Eggless Blueberry Muffins

two muffins stacked on top of each other, with more muffins on the side and a bowl of blueberries and a bottle of milk in the background
Manali
These Eggless Bluberry Muffins are lightly sweetened and make a perfect summer time breakfast or snack! Enjoy with a cup of coffee or milk!
3 from 1 vote
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Breakfast
Cuisine American
Servings 11 muffins
Calories 174 kcal

Ingredients
  

  • 1.5 cups all purpose flour 195 grams
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon vinegar 15 ml
  • 1 cup - 1 tablespoon milk 225 ml (240 ml minus 15 ml), I used whole milk
  • 1/4 cup oil 2 oz/ 60 ml, I used canola oil
  • 1/2 cup + 1 tablespoon granulated white sugar 113 grams, or add more for sweeter muffins
  • 1 teaspoon vanilla extract 5 ml
  • 1 cup blueberries

Instructions
 

  • In a bowl sift together flour, baking soda and salt. Set it aside.
    Meanwhile, pre-heat the oven to 375 F degrees and line a muffin tray with liners and set aside.
    photo of flour in a steel bowl with a whisk
  • Take a 1 cup (240 ml/8 oz) measuring cup and add 1 tablespoon (15 ml) vinegar to it. Then fill the cup with milk until the cup is filled to the top (with around 225 ml milk). Let it rest for 10 minutes to let the milk curdle a bit.
    You can straightaway also use 1 cup (240 ml) of ready made buttermilk.
    milk in a measuring cup
  • Meanwhile using your stand mixer fitted with paddle attachment or using a hand mixer, beat together oil with granulated sugar and vanilla extract until combined.
    Please remember these muffins are very lightly sweetened. Add more sugar at this point if you prefer sweeter muffins.
    oil and sugar creamed in a stand mixer
  • Then start adding the flour mix, add half of it and mix until combined. Then add the prepared buttermilk (the milk-vinegar mixture) and mix. Followed by remaining half of the flour mix. Mix until just combined, do not over-mix.
    flour and milk being added to a batter in a stand mixer
  • Fold in the blueberries using a spatula. You may toss the blueberries in 1/2 to 1 tablespoon flour and then add to the batter, this will prevent the blueberries from sinking all the way to to the bottom.
    blueberries being added to a batter in a stand mixer
  • Fill a 12-count muffin pan lined with liners with the batter, filling each cavity around 2/3rd to 3/4th full. I got 11 muffins out of this batter.
    Bake the muffins at 375 F degrees for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
    Transfer the baked muffins onto a wire rack to cool completely. Enjoy these eggless blueberry muffins with a glass of milk or a cup of coffee.
    muffin liners filled with muffin batter with blueberries

Notes

  1. These muffins are lightly sweetened, you may add more sugar to taste.
  2. You can also add some lemon zest to the batter to brighten up the flavors on these muffins.

Nutrition

Calories: 174kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 2mgSodium: 164mgPotassium: 61mgFiber: 1gSugar: 15gVitamin A: 31IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword eggless blueberry muffins
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6 thoughts on “Eggless Blueberry Muffins

  1. 3 stars
    Came out very cornbread like and I’m not sure why, but that evening after I made them during the day I topped them and rolled them around in light brown sugar (I made these without the paper cups in a nonstick silicone muffin pan). I then stacked them in a closed tupperware container. The sugar dissolved overnight cus of the moisture. They tasted 20 times better the day after I made them. Definitely recommend rolling them in brownsugar after or adding more sugar before baking them.

    1. hmm sorry it didn’t work for you. not sure why a very basic muffin recipe will have a cornbread texture. they out soft and nice for me. anyway, thanks for trying

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