In this post, sharing how to make these easy, egg-free blueberry muffins with step-by-step pics and tips Looking for some quick and easy breakfast or snack options? Try these Eggless Blueberry Muffins.
I prefer to bake a batch of these eggless muffins from scratch over a weekend especially when I know my week ahead is hectic as it makes life so much easier! I pair them with Strawberry Banana Smoothie for my kid’s breakfast and we love it with chai or coffee!! They are gone before we know and we all love it!!
These Blueberry Muffins are
eggless made from whole wheat flour moist and tender super delicious great for breakfast or snack can be made ahead of time.
These egg-free blueberry muffins are very easy to make with barely any prep required and mostly with ingredients already in your pantry! It is a simple and classic recipe that bakes perfectly moist and delicious muffins every single time!! To keep it on the healthier side, I bake these with wholewheat flour (atta) and the results are amazing!! I haven’t baked them with all-purpose flour in a long time. Fresh blueberries are in season so I love to add those but you can literally bake these with frozen ones too!! The blueberries add a nice tang flavor and gorgeous color distributed through out the muffins. Let’s see how do you make these easy and healthy blueberry muffins from scratch.
Recipe Ingredients
Flour: I’ve used whole wheat flour (atta) for this recipe, but all-purpose flour can be used too.
Leavening agents : The usual, baking powder, baking soda
Salt: To bring all the flavors together.
Buttermilk: I have made mine from scratch using whole milk and white vinegar. Works like a charm
Vanilla extract : for flavor
Sweetener : sugar, using white granulated sugar.
Oil - use flavorless oil like canola or vegetable oil. I’ve used canola oil.
Yogurt - a tablespoon of yogurt or sour cream helps keep the muffins moist.
Please refer to the recipe card for exact measurements of ingredients.
Step by Step Method
Preheat the oven to 350F and line the muffin/cupcake tray with liner and keep ready. For fresh blueberries, wash, drain the water and dry them thoroughly. 1 - In a large mixing bowl, sift together all the dry ingredients like wholewheat flour, baking powder, baking soda, and salt. Mix to combine and keep aside. 2 - Add about ¼ cup of this dry mix to the blueberries bowl and mix well so that flour coats them evenly. Keep aside. 3 - In another mixing bowl, add milk, and vinegar. Let it sit for 5 mins to curdle to form buttermilk. Stir in the oil, yogurt, vanilla extract, and sugar and whisk till all is combined and sugar has dissolved. 4 - Pour the wet mixture into the dry and mix until just combined. Don’t over mix. The batter will be on the thicker side. 5 and 6 - Then add the blueberry and flour mixture and using a spatula gently fold the blueberries into the batter. 7 - Using a spoon or ice-cream scoop evenly distribute the batter into 12 muffin liners. Fill only halfway through not till the top. Tap the muffin tray to remove any air bubbles. Optional - Top each muffin with some more blueberries (optional) Bake at 350°F for 15 to 20 mins or until they are done. Test it, if a toothpick inserted in the center of a muffin comes out clean with no wet batter, that indicates muffins are done. If not, bake for additional 2-3 mins and check again. 8 - Remove from the oven and allow to cool for 5 mins in pan and then transfer onto a cooling rack. Optional - sprinkle some sugar on top while the muffins are warm. Moist, tender and delicious a.k.a Best Blueberry muffins are ready!!
Storage Instructions
Allow the eggless blueberry muffins to cool completely and store covered at room temperature for 1-2 days, then transfer to the fridge for up to 1 week or freeze for 2 months. To freeze the muffins, cool them completely then wrap each into plastic or cling wrap and place in freezer bags. Thaw in the fridge and warm up in the microwave for 10-20 seconds or in an oven at 300°F for 4 to 5 minutes or in the air fryer for 1-2 mins
Recipe Tips
Don’t over mix the batter as that may result in gluten formation resulting in tougher muffins. Mix just until the flour is combined. Toss the blueberries with some flour before mixing in the batter. It prevents them from sinking to the bottom of the muffins. The batter consistency should thick not runny and such that you should need two spoons to scoop the batter into muffin molds. If it’s too runny add a tablespoon of flour at a time and adjust the consistency. If it’s too thick, add a tablespoon of milk at a time and adjust the consistency. Do not cool the Muffin too long in the muffin pan, they will become soggy! For mini-muffins: Bake at 350°F for about 12 - 15 minutes. Makes about 24 mini muffins. These are lightly sweetened so adjust the sugar to your liking.
Frequently asked questions
More eggless baking recipes
Hope you enjoy these eggless blueberry muffins!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
