Once you’ve tried these eggless blueberry muffins, you will never go back to using eggs in your muffins again! They are tender, moist, and have double the blueberry flavor. Perfect for breakfast, brunch, and even dessert.
If you have an egg allergy or don’t have eggs on hand, yet have a craving for blueberry muffins then this is the recipe for you! These muffins are beyond delicious, even better than the version made with eggs.
This recipe was inspired by our blueberry donuts, and pairs well with a tall glass of this homemade walnut milk.
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❤️ Reasons to Love These Muffins
- They’re moist and tender. We have found that these muffins are more moist and tender than the version we’ve made that contains eggs.
- They have double the blueberry flavor. The crushed blueberries added to the batter in addition to whole blueberries add a lot of additional blueberry flavor.
- They’re simple. They don’t require a lot of ingredients – just a handful of readily available ingredients.
- They’re actually very easy to make and take just a few steps.
- It’s a quick recipe. You can have these muffins on your table in 30 minutes or less.
- They’re make-ahead friendly. It’s not always easy to get breakfast on the table, and it’s often an afterthought. We love the fact that these muffins can be made ahead and ready to go on a busy morning. They also freeze very well. See storage instructions below.
🫐 Ingredients
- 2 cups self-rising flour. To make this recipe even simpler, we use self-rising flour. Self-rising flour already contains the baking powder and salt. If you don’t want to use self-rising flour, you can substitute all-purpose flour plus 3 teaspoons of baking powder and ½ teaspoon of salt.
- 1¼ cups granulated sugar. Adds sweetness. For a sugar-free version we recommend Swerve granulated sugar. (affiliate link)
- ½ cup milk.
- ½ cup unsalted butter. Melted and cooled. We do not recommend substituting salted butter here. If using all-purpose flour as a substitute (see above), it’s okay to substitute salted butter but omit the salt.
- ½ cup plain Greek yogurt. Acts as a binding agent. This ingredient helps to hold everything together helping to give these muffins their structure. In most muffin recipes, eggs act as the binding agent. Since we’re going eggless here, Greek yogurt is used instead with great results.
- 1 teaspoon vanilla extract. Adds flavor.
- 2 cups blueberries. You can use fresh or frozen. If using frozen, measure out 2¼ cups.
- 3 teaspoons granulated sugar. Optional. Sprinkled over the top of the batter before baking.
📝 Instructions
Preheat oven to 425 F (218 C).
If using frozen berries, keep frozen.
Sprinkle granulated over the top of the batter, distributing evenly. This step is optional.
Bake for 25-30 minutes or until a toothpick inserted toward the center comes out clean. Oven temperatures vary so begin to check for doneness at 25 minutes.
Let cool in pan for several minutes. Then invert muffins onto a wire rack to cool.
ℹ️ Substitutions
- All Purpose Flour – As mentioned above, you can substitute all-purpose flour for the self-rising flour. Use 2 cups of all-purpose flour plus 3 teaspoons of baking powder and ½ teaspoon of salt.
- Sugar Free – Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar. (affiliate links)
- Gluten Free – Substitute Bob’s Red Mill Gluten Free 1-to-Balking flour for the self-rising flour in this recipe. In this case, you will have to add 3 teaspoons baking powder and ½ teaspoon of salt.
💡 Variations
- Eggless Raspberry Muffins – Substitute raspberries for the blueberries.
- Eggless Blackberry Muffins – Substitute blackberries for the blueberries.
- Eggless Strawberry Muffins – Substitute chopped strawberries for the blueberries. If you love strawberries, check out these strawberry muffins with ginger crumb topping. To make those muffins egg-free, substitute ¼ cup of plain Greek yogurt for the egg.
🥣 Equipment
🌡️ Storage
Place leftovers in an airtight container. They will keep in your pantry for up to a week. To freeze, place them in a freezer bag and freeze for up to 3 months.
💭 Top tips
- Take care when crushing the blueberries. They do tend to splatter.
- Allow the batter to rest for about 10-20 minutes before baking. This will allow the gluten to relax resulting in more tender muffins.
- Go ahead and fill each muffin cup to the top with batter. This will create nice muffin tops! Let’s admit it. Those are the best part of a muffin!
More muffin recipes to make and enjoy! ❤️
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Recipe adapted from Jordan Marsh’s Blueberry Muffins.
📖 Recipe
Eggless Blueberry Muffins
Once you’ve tried these eggless blueberry muffins, you will never go back to using eggs in your muffins again! They are tender, moist, and have double the blueberry flavor. Perfect for breakfast, brunch, and even dessert.
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Ingredients
Instructions
Donuts
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Preheat oven to 425 F (218 C).
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Add flour and sugar to a large bowl. Whisk together and make a well in the middle.
2 cups self-rising flour, 1¼ cups granulated sugar
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Add milk, butter, yogurt, and vanilla to flour and stir with a spoon until no flour streaks remain. Be careful not to overmix.
½ cup milk, ½ cup unsalted butter, 1 teaspoon vanilla extract, ½ cup plain Greek yogurt
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Add ½ cup of blueberries to a small bowl, and carefully crush them with the back of a fork. Take care because the juice tends to splatter. If using frozen blueberries, measure out a little more than ½ cup, thaw, then crush.
2 cups blueberries
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Stir crushed blueberries into the batter.
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Gently fold remaining whole berries into the batter.If using frozen berries, keep frozen.
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Spray a 12-well muffin pan with baking spray or line with cupcake liners. Fill each well to the top with batter.
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Sprinkle granulated over the top of the batter, distributing evenly.
3 teaspoons granulated sugar
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Bake for 25-30 minutes or until a toothpick inserted toward the center comes out clean. Oven temperatures vary so begin to check for doneness at 25 minutes.
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Let cool in pan for several minutes. Then invert muffins onto a wire rack to cool.
Nutrition Facts
Calories: 256kcal (13%)Carbohydrates: 41g (14%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mg (7%)Sodium: 10mgPotassium: 56mg (2%)Fiber: 1g (4%)Sugar: 25g (28%)Vitamin A: 272IU (5%)Vitamin C: 2mg (2%)Calcium: 30mg (3%)Iron: 1mg (6%)
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
🛟 Food safety
- Don’t leave milk and yogurt sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Store baked muffins in accordance with the above guidelines. Freeze leftovers after one week.
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