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.
What You’ll Love About This Recipe
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 1/2 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.
Get our free breakfast ebook
When you join our newsletter
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 1/2 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 1/2 teaspoon of salt.
Click here to learn how to make eggless blueberry muffins in a visual story.
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 1/4 cup of plain Greek yogurt for the egg.
Storage
- Room Temperature Storage (Short Term). If you plan to eat the muffins within 1-2 days, you can store them at room temperature. Place the cooled muffins in an airtight container or resealable bag. They should remain fresh for up to two days.
- Refrigeration (Longer Term). To extend the shelf life of your muffins, you can refrigerate them. Place the cooled muffins in an airtight container or resealable bag and store them in the refrigerator. They will stay fresh for up to 5-7 days. Before serving, you can warm them in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.
- Freezing (Longest Term). Muffins freeze well, so if you want to store them for longer periods, freezing is a great option. Follow these steps:
- Allow the muffins to cool completely after baking.
- Individually wrap each muffin tightly in plastic wrap or aluminum foil.
- Place the wrapped muffins in a freezer-safe container or resealable bag, removing as much air as possible before sealing.
- Label the container with the date and store it in the freezer.
- Frozen muffins will keep for up to 2-3 months.
- To thaw, remove the desired number of muffins from the freezer and let them thaw in the refrigerator overnight. Alternatively, you can microwave them on a low setting until thawed.
- Once thawed, you can warm the muffins in the microwave or oven before serving.
- Reheating. Whether stored at room temperature, in the refrigerator, or freezer, reheating the muffins will enhance their flavor and texture. Simply warm the muffins in a preheated oven at 300°F (150°C) for 5-10 minutes or in the microwave for a few seconds until warmed through.
Tips
- Take care when crushing the blueberries. They do tend to splatter.
- Avoid overmixing. When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough muffins. It’s okay if there are a few lumps in the batter.
- Allow the batter to rest for about 10-20 minutes before baking. This will allow the gluten to relax resulting in more tender muffins.
- 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!
- Don’t overbake. Keep an eye on the muffins towards the end of the baking time. Overbaking can result in dry muffins. Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done.
- Cool muffins properly. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Cooling in the pan helps them set, while cooling on a rack prevents them from becoming soggy.
Related Recipes
More muffin recipes to make and enjoy! ❤️
- Strawberry Muffins with Ginger Crumb Topping
- Raspberry and White Chocolate Muffins
- Peach Muffins
- Banana Protein Muffins
- Orange Craisin Muffins
- Nutella Muffins
- Biscuit Muffins
See more baked goods recipes →
Made this recipe? We would love it if you could leave a rating. Tap the rate button 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.
Eggless Blueberry Muffins
Ingredients
- 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
- 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.
Loved this recipe. I’ve been looking for an eggless (but tasty!) blueberry muffin recipe for years. This is it! Absolutely delicious. Although I followed the recipe exactly, I found the muffins to be ever so slightly crumbly. Yet, still moist, and delicious. Any suggestions as to why mine fell apart when served? (Still highly recommend this recipe.)
Hi Nesha! I’m glad you enjoyed the muffins. These muffins are naturally a bit crumblier than traditional muffins made with eggs. If it seems that yours turned out more crumbly than expected, it could come down to the type of yogurt you use. We used full fat Greek yogurt in ours and didn’t use low fat or non-fat. Sometimes yogurt brands can vary from one to the next as well. We usually use Fage or Oikos brands. I hope this helps and that you get a better result the next time!
I’ve been making these muffins for over a year now and have made them so many times I have the recipe almost memorized. I’ve made them for my family and multiple friends. They always turn out great and I will continue to use this recipe for the rest of my life.
Thank you so much for your positive feedback, Zaire! I am glad I could help and that you are enjoying the recipe!
I enjoyed making the blueberry muffins without eggs they are very nice 👍
I’m glad you enjoyed these muffins, Diane!
Best eggless muffins ever!!! My granddaughter is allergic to eggs and nuts. However my husband couldn’t wait and he love them so delicious!!!
Thanks so much for sharing this with us.
You are very welcome, Miriam! I am glad everyone enjoyed the muffins!
Best muffins ever. Added the crumb topping and these were perfect!
Awesome! I’m so glad you enjoyed these muffins, Rachita!
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
I’m so glad to hear that this recipe was helpful, Kelly, and that your son loved the blueberry muffins!
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 🙂
I’m so glad you enjoyed these eggless blueberry muffins! ❤️