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    Home » Baked Goods, Cookies & Cereal » Eggless Blueberry Muffins

    Eggless Blueberry Muffins

    First Published: Dec 29, 2021 · Modified: Dec 28, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    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.
    Jump to Recipe
    Overhead close up of eggless blueberry muffins in a muffin pan with text overlay that says "Eggless Blueberry Muffins by Heavenly Home Cooking."
    Two eggless blueberry muffins stacked on a white platter with text overlay that says, "Eggless Blueberry Muffins by Heavenly Home Cooking"
    Two eggless blueberry muffins stacked on a white platter

    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. Check out our blueberry English muffin recipe for another breakfast bread that is egg free.

    Jump to:
    • ❤️ Reasons to Love These Muffins
    • 🫐 Ingredients
    • 📝 Instructions
    • ℹ️ Substitutions
    • 💡 Variations
    • 🥣 Equipment
    • 🌡️ Storage
    • 💭 Top tips
    • 🔖 Related Recipes
    • 📖 Recipe
    • 🛟 Food safety
    • 💬 Comments

    ❤️ 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

    Eggless blueberry muffin 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).

    Overhead view of dry ingredients in a large glass bowl with a red and white silicone whisk
    Add flour and sugar to a large bowl.
    Overhead view of dry ingredients with a well in the middle in a large glass bowl
    Whisk together and make a well in the middle.
    Overhead view of wet ingredients in well in dry ingredients in a large glass bowl
    Add milk, butter, yogurt, and vanilla to flour and stir with a spoon until no flour streaks remain.
    Overhead view of muffin batter in a large glass bowl with a red rubber spatula
    Be careful not to overmix.
    Overhead view of blueberries being crushed with a fork in a white bowl
    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.
    Overhead view of crushed blueberries in muffin batter with a red spatula in a glass bowl
    Stir crushed blueberries into the batter.
    Overhead view of whole blueberries in muffin batter in a glass bowl
    Gently fold remaining whole berries into the batter.
    If using frozen berries, keep frozen.
    Overhead view of batter in wells in a muffin pan
    Spray a 12-well muffin pan with baking spray or line with cupcake liners. Fill each well to the top with batter.

    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.

    Click here to learn how to make eggless blueberry muffins in a visual story.

    Overhead closeup of eggless blueberry muffins in a muffin pan

    💡 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

    • Large bowl. This bowl is used for mixing the batter. Both dry and wet ingredients are mixed together in this bowl. Less cleanup!
    • Small bowl. This bowl is used to crush the blueberries. You can also use a blender or food processor to lightly puree some of the blueberries.
    • Silicone whisk.
    • 12-cup regular muffin pan.

    🌡️ 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!

    🔖 Related Recipes

    More muffin recipes to make and enjoy! ❤️

    • Strawberry muffins on a blue plate with sliced strawberries
      Strawberry Muffins with Ginger Crumb Topping
    • Orange craisin muffin on crinkled paper
      Orange Craisin Muffins
    • Three biscuit muffins on a white plate with one cut in half exposing the jam inside
      Biscuit Muffins
    • Blueberry donuts and blueberries on a marble surface
      Blueberry Donuts

    See more baked goods recipes →

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    Recipe adapted from Jordan Marsh's Blueberry Muffins.

    📖 Recipe

    Two eggless blueberry muffins stacked on a white platter

    Eggless Blueberry Muffins

    Heavenly Home Cooking
    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.
    4.78 from 9 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 12 muffins
    Calories 256 kcal

    Equipment

    Large bowl
    Silicone whisk
    12-cup regular muffin pan
    Small bowl
    Prevent your screen from going dark

    Ingredients
     
     

    Donuts

    • 2 cups self-rising flour
    • 1¼ cups granulated sugar
    • ½ cup milk
    • ½ cup unsalted butter Melted and cooled.
    • ½ cup plain Greek yogurt
    • 1 teaspoon vanilla extract
    • 2 cups blueberries You can use fresh or frozen. If using frozen, measure out 2¼ cups.
    • 3 teaspoons granulated sugar

    Instructions
     

    Donuts

    • Preheat oven to 425 F (218 C).
    • 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
    • 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
    • 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
    • Stir crushed blueberries into the batter.
    • Gently fold remaining whole berries into the batter.
      If using frozen berries, keep frozen.
    • Spray a 12-well muffin pan with baking spray or line with cupcake liners. Fill each well to the top with batter.
    • Sprinkle granulated over the top of the batter, distributing evenly.
      3 teaspoons granulated sugar
    • 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.

    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.

    Total Servings 12 muffins
    Tried this recipe?Let us know how it was!

    🛟 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.

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. Rachita says

      February 16, 2023 at 9:48 am

      5 stars
      Best muffins ever. Added the crumb topping and these were perfect!

      Reply
      • Sandra says

        March 18, 2023 at 11:41 am

        Awesome! I'm so glad you enjoyed these muffins, Rachita!

        Reply
    2. Kelly says

      November 04, 2022 at 7:58 am

      5 stars
      This recipe is wonderful , I am so happy I found this. My son has egg and nut allergy and for years i have been searing for the pefect recipe snd this is it and he loved them. Thank you

      Reply
      • Sandra says

        November 07, 2022 at 3:45 pm

        I'm so glad to hear that this recipe was helpful, Kelly, and that your son loved the blueberry muffins!

        Reply
    3. Preston says

      January 02, 2022 at 12:07 pm

      5 stars
      These muffins are amazing!
      No eggs doesn’t mean you sacrifice flavor. Instead the Greek yogurt adds more flavor, & moistness. Hard to eat just one 🙂

      Reply
      • Sandra says

        January 02, 2022 at 12:19 pm

        I'm so glad you enjoyed these eggless blueberry muffins! ❤️

        Reply

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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