These easy blueberry muffins without egg are fluffy and delicious! They're super easy, ready in under an hour and will be devoured instantly. They're perfect for snacks or an on-the-go breakfast too!
I love making muffins! They're much easier to make than cupcakes (no frosting needed!) and you can make them pretty healthy too. They can be eaten as a quick snack, as breakfast or as a delicious sweet treat.
You also don't need eggs in your baked goods to make them rise perfectly fluffy and moist. You can get the same results, if not better, using some tips and tricks I have learned while making muffins for many years.
For another egg-free muffin recipe, check out my Bakery-Style Chocolate Muffins without Egg recipe! They're rich and super chocolatey!
You need only 10 ingredients to make these fluffy blueberry muffins, most of which you probably have on hand already! I love making recipes that use pantry staples, then if I like the recipe I can make it more often!
- Whole milk
- Fresh lemon (zest and juice needed for this recipe)
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Fresh or frozen blueberries
- All-purpose flour
- Baking powder
- Baking soda
- Sea salt
See recipe card for precise quantities and instructions.
Step 1: Whisk together the milk and lemon juice and set aside for 5 minutes while the milk curdles.
Then add the sugar, oil, vanilla extract and lemon zest and milk well.
Step 2: In a separate large mixing bowl, whisk together all the dry ingredients: the flour, baking powder, baking soda and salt. Whisk well so there are no lumps.
Step 3: Pour the wet ingredients into the dry and mix. Be careful not to overmix. Mix until the dry parts just disappear and then stop.
Hint: Be careful when mixing the batter not to over mix. Over mixing the batter causes the gluten to develop. When gluten develops in a recipe if causes the batter to become thick and stretchy, very good for making bread but definitely not what we want in our muffins.
Overdeveloped gluten makes muffins dense when we want them to be light and fluffy.
Step 4: Fold in the blueberries gently, they should be evenly distributed in the batter. Keep a couple of blueberries aside to add on top of the muffins before baking.
Step 5: Spoon the batter into the prepared muffin papers and bake for 20-25 minutes until fully risen and slightly golden on top.
Step 6: Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray. Allow to cool to room temperature before serving or storing.
Coffee, chocolate, and citrus are all fantastic flavors to try out with blueberry muffins. Add 1-2 tablespoon instant coffee to the muffin batter for a coffee blueberry muffin. Chocolate chips would also be great in these muffins! For more citrus flavors, add more lemon zest or try out lime or orange zest.
Most blueberry muffin recipes call for the blueberries to be coated in flour however I found that this recipe's batter was thick enough to support the berries. This means they are evenly distributed in the muffins.
All-purpose flour is perfect for making light and fluffy muffins. Make sure to always use fresh flour for a recipe as old flour will not rise as well.
Muffins can become sticky if they are stored incorrectly. To store muffins properly, line a plastic container with paper towels. Then place the muffins inside. You can also add in a couple of dry crackers to absorb excess moisture. Then place another paper towel on top of the muffins and close the container. Store in a cool, dark place.
You can chop some blueberries and fold them in with whole berries. The addition of chopped berries make the muffins softer and more flavorful too.
Making blueberry muffins without egg is super easy and these muffins can be made vegan or refined sugar free too!
- Other Berries - you can use raspberries, açai or blackberries in this recipe as well and achieve similar results
- Refined Sugar Free - if you want to make these muffins refined sugar free, substitute the 1 cup of sugar with a ¾ cup of liquid sweetener, like maple syrup or honey
- Vegan - use unsweetened plant milk like soy or oat milk and this recipe becomes vegan instantly! They will also rise the exact same way and be just as fluffy and delicious
- Gluten-free - I haven't tried making this recipe gluten free yet, as gluten free baking without eggs can be tricky. For a great gluten free blueberry muffin recipe, check out my recommendation below
For a fantastic gluten-free blueberry muffin recipe, check out this recipe from littlespicejar.com. This recipe does use eggs so just keep that in mind.
The muffin batter for this recipe is very forgiving and you can easily make your own unique variation of these muffins with some small tweaks. Here are some ideas to take your blueberry muffins to the next level!
- Chocolate Blueberry Muffins - add ½ cup white or milk chocolate chips to your muffin batter when adding the berries for a rich, chocolate version of these muffins
- Butter and Cinnamon Topping - after the muffins have baked and cooled, dip the top of the muffins in melted butter and roll in cinnamon sugar for a delicious cinnamon crunch on your muffins
- Deluxe - add ½ dried nuts and seeds to your muffin batter when adding the berries for a blueberry muffin packed with flavor and crunchiness too!
🫐 Should I use fresh or frozen blueberries for blueberry muffins?
Fresh or frozen blueberries work very well for this recipe. You don't have to adjust the measurements either.
I prefer to use the frozen blueberries straight out of the freezer so that they cannot melt before adding them to the batter. The frozen blueberries can add a slight blue color to the batter but if you use them straight out of the freezer and don't over mix there will be no issue.
You can store any leftover blueberry muffins in the refrigerator for up to 5 days. They should be stored in an airtight container as well.
You can also easily freeze these muffins and store them for later. They will remain fresh in the freezer for up to 3 months. To prepare the muffins after freezing, allow them to thaw completely and come to room temperature before serving. A great way to make breakfast and snacks super quick and easy!
Measuring the flour correctly is an important part of this recipe. Measuring the flour incorrectly can cause the muffins to be dense and not rise as much as they should.
To measure flour correctly, use a spoon to spoon flour into a measuring cup, not packing the cup with flour. Don't use the measuring cup to scoop flour out of the bag as this makes the flour more compact and dense.
Once the cup is full, use a knife or the handle of the spoon to level and scrape off the excess flour. You will then have a cup of flour that is correctly measured and not too heavy for the recipe.
🍝 Check out the recipe here! Let's get cooking!
Easy Blueberry Muffins without Egg
- 1 cup Whole milk at room temperature
- 1 ½ Tbsp. Lemon Juice zest the lemon as you will need the zest for the recipe
- ½ cup Granulated sugar
- ⅓ cup Vegetable Oil room temperature
- 1 tsp. Vanilla extract
- Zest of one lemon
- 1 ½ cups Fresh Blueberries you can use frozen blueberries too
- 2 cups All-purpose flour
- 2 tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Sea salt
- Preheat your oven to 375°F (180°C) and line a muffin tray with muffin papers. Spray the muffin papers with some cooking oil to prevent them sticking and set aside.
- Whisk together the milk and lemon juice and set aside for 5 minutes while the milk curdles. Then add the sugar, oil, vanilla extract and lemon zest and milk well.
- In a separate large mixing bowl, whisk together all the dry ingredients: the flour, baking powder, baking soda and salt. Whisk well so there are no lumps.
- Pour the wet ingredients into the dry and mix. Be careful not to overmix. Mix until the dry parts just disappear and then stop. Then fold in the blueberries gently.
- Spoon the batter into the prepared muffin papers and bake for 20-25 minutes until fully risen and slightly golden on top. Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray. Allow to cool to room temperature before serving or storing.