These Eggless Blueberry Muffins are moist, tender, buttery, delicious, and bursting with blueberries in each bite!
Do not go further if you are looking for a recipe for Blueberry Muffins without eggs. These Eggless Blueberry Muffins are soft, moist, and super fluffy. Full of blueberries and very tender, these muffins are really the best homemade blueberry muffins.
About Eggless Blueberry Muffins
When it comes to baked goods full of blueberries, we know spring is around the corner. I love these fruity muffins, the sweetness, the tartness, and the delicious buttery flavor!
But these muffins are perfect for baking throughout the year. If you can not find fresh blueberries, use frozen berries! They are delicious, bakery-style, and incredibly easy to make.
Flavor: The muffins are full of blueberries, giving sweet and tart flavors to the muffins. It has the flavor of vanilla, and do not forget the irresistible buttery flavor.
Texture: Eggless Blueberry Muffins are fluffy and tender. These muffins are moist, light, and have soft crumbs.
Straightforward: The recipe is manageable and even easy for beginner bakers. We require very straightforward ingredients, and mixing the batter is pretty quick.
Equipment: You don’t need an electric mixer to make the muffin batter. All you need are mixing bowls, a whisk, and a spatula.
Why You Will Love These Muffins
- Easy and Quick Recipe
- No Need For an Electric Mixer
- Moist, Tender, Buttery, and Delicious
- Each Bite is Full Of Blueberries
- Bakery-Style Muffins
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour to make these delicious muffins. I will recommend using the same.
- Granulated Sugar: A little more than ¾ cups of sugar makes these muffins moderately sweet. However, you can use only ¾ cups of sugar for less sweetness or a little more to make them extra sweet.
- Baking Powder and Baking Soda: These leavening agents make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
- Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave it at high for 30 to 35 seconds. If heating in a pan over the stovetop, heat the butter only until it just starts melting.
- Milk: Use whole milk if possible, but 2% milk will also work. However, do not use skim or fat-free milk. The milk should be at room temperature; if you forget to take it out ahead of time, microwave it for a few seconds to bring it to room temperature.
- Sour Cream or Yogurt: Either one can work! Use full-fat sour cream or yogurt. Plain yogurt can work, either store-bought or homemade. Sour cream or yogurt should also be at room temperature. Otherwise, the butter will get cold and start curdling while mixing cold sour cream or yogurt with butter.
- Blueberries: I prefer fresh blueberries for the muffins, but frozen blueberries will also work. If you are using frozen, do not thaw them; use them immediately.
- Pure Vanilla: Adds sweet and warm flavors to the muffins.
- Sugar For The Topping: I have sprinkled some granulated sugar on the top of each muffin before baking. It adds a slight crunch and sweetness to the muffin. But it is optional; you can skip this step if you want.
How To Make Eggless Blueberry Muffins
- Preheat the oven to 425°F (218°C).
- Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside. If using paper liners, lightly grease them as well.
- Take the flour, baking powder, baking soda, and salt in a large bowl. Whisk well to combine.
- Add blueberries and gently mix in the flour mixture.
- Take melted butter, sour cream, sugar, milk, and vanilla in a medium bowl.
- Whisk well until everything is well combined.
- Pour wet ingredients into dry and mix gently until just combined.
- The batter will be thick.
- Divide the batter evenly between the muffin tins.
- Fill each muffin tin all the way up to the top.
- I recommend using an ice cream scoop for easy and even distribution of the batter.
- Sprinkle the sugar over the top if you like.
- Bake the muffins for 5 minutes at 425°F (218°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
- Continue baking for 18-20 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the oven after 12 minutes of baking time after reducing the temperature.
- Remove the muffins from the oven and let them cool in the pan for 5-6 minutes.
- Then, transfer them onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions
- Blueberry muffins are perfect to have for breakfast. It tastes delicious with some butter spread on it.
- We can also have it as a snack or a dessert post-dinner.
- These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.
Baking Tips For Eggless Blueberry Muffins
Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Butter: Melt the butter and let it cool slightly before mixing it with the other ingredients. Instead of only butter, you can use ¼ cup melted butter and ¼ cup oil.
Blueberries: We can also use frozen berries instead of fresh ones. If using frozen blueberries, add them to the batter as frozen; do not thaw.
Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless blueberry muffins will rise well and have nice domed muffin tops.
Jumbo Muffins: Instead of 12 regular muffins, you can also make six jumbo muffins. For jumbo muffins, increase the baking time to 28-30 minutes; initially, 5 minutes at 425° F and then at 350° F for 23-25 minutes or until the cake tester inserted in the center comes out clean.
Measurements: Use the kitchen scale to measure the ingredients for the best results.
Frequently Asked Questions
Why Are My Eggless Blueberry Muffins Dense and/or Dry?
While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops the gluten, destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.
To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan, resulting in dry muffins.
Why Do My Muffins Stick To The Paper Liners?
Sometimes, even if we use paper liners to make muffins, they still stick to the liners; removing them is hard. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. If you add the batter directly into the muffin tins, make sure to grease them well.
More Eggless Muffins
Recipe Card
Eggless Blueberry Muffins
Video
Ingredients
- 2¼ cups (270g) all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup + 2 tablespoon (175g) granulated sugar
- 1 cup (240g) sour cream or full-fat yogurt
- ½ cup (113g) unsalted butter melted
- ½ cup (120ml) milk
- 1 teaspoon pure vanilla
- 1½ cups (180g) fresh blueberries
- 1-2 tablespoon granulated sugar (optional)
Instructions
- Preheat the oven to 425° F.
- Grease the muffin pan with non-stick oil spray or line with paper liners, set aside. If using paper liners, lightly grease them as well.
- Take the flour, baking powder, baking soda, and salt in a large bowl. Mix well to combine. Add blueberries and gently mix into the flour mixture.
- Take melted butter, sour cream, sugar, milk, and vanilla in a medium bowl. Whisk well until everything is well combined.
- Pour wet ingredients into dry and mix until just combined. The batter will be thick.
- Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
- Sprinkle the granulated sugar over the top if you like.
- Bake the muffins for 5 minutes at 425°F (218°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
- Continue baking for 18-22 minutes or until the cake tester inserted in the center comes out clean. However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 12 minutes of baking time.
- Remove the muffins from the oven and let them cool in the pan for 5-6 minutes. Then transfer onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions
- Blueberry muffins are perfect to have in breakfast. It tastes delicious with some butter spread on it.
- We can also have it as a snack or a dessert post-dinner.
- These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.
Notes
- Sour Cream or Yogurt: You can use either sour cream or yogurt for this recipe. However, use only a full-fat variety for the rich and moist muffins.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Butter: Melt the butter and let it cool down slightly before mixing with other ingredients. If you want, you can use ¼ cup melted butter and ¼ cup light-tasted oil instead of using only butter.
- Blueberries: I have used fresh blueberries for this recipe. If you want to use frozen blueberries, do not thaw them.
Anonymous says
V can use canola oil instead of sunflower oil ?
Jigna says
Yes definitely and there will be no change in end results. Hope this will help.
Siddhi says
In my city fresh blueberries are not available..can I use blueberry crush? Or can u suggest any other alternative??
Jigna says
Hi Siddhi, you can use frozen or dried blueberries if available. If using frozen, do not thaw blueberries. If using dried blueberries then you might need to use little less than fresh. I would not suggest to bake with blueberry crush.
Geraldine says
Hi I absolutely loved your blueberry muffins recipe! Wondering if the same batter can be used for plain muffins? If so, what are the amouns of ingredients to use?
Jigna says
Hi Geraldine, thank you so much for your feedback!
Yes, the same batter can be used for the plain muffins; skip the blueberries and add a little more vanilla for the flavor.
Also, I would suggest checking out this https://vegehomecooking.com/cinnamon-sugar-donut-muffins/ recipe. You can simply skip the spices and add a little more vanilla.
I hope this will help.
Chetna Patel says
What are the steps to make the home made butter milk
Jigna says
Hi Chetna, for 1 cup buttermilk – take 1 cup of milk, add 1 tbsp white vinegar, mix and let it stand for 5-10 minutes.
Instead of white vinegar, 1tbsp lime or lemon juice can be used. Hope this will help.
Neeharika says
Can I make it with whole wheat flour ?
Jigna says
Hi Neeharika, we can make these muffins with whole wheat flour. But I would suggest using half whole wheat and half all-purpose flour to start with. Once you like it and confident about making it with whole wheat flour, you can completely swap all-purpose flour with whole wheat flour for the next time.
I hope this will help.😊
Margaret says
What is the calorie count for your recipes?
Jigna says
Hi Margaret, I have updated the recipe with calorie counts. I hope this will help! Thank you for checking out the recipe.
Jojo says
Can I use greek yogurt, instead of yogurt?
Jigna says
Yes, you can use Greek yogurt!