All you need is a bowl, whisk, and spatula! We love sweet breakfasts on special occasions, just like our Mango Pancakes, One Bowl Mango Cake—it’s eggless and butterless—or this Carrot Cake made with oil, or our 30-minute Fairy Cupcakes. For savory options, I often add my easy Garlic Knots and Eggless Dinner Rolls to the table.
Blueberry Eggless Muffins with oil
I first learned to make these classic blueberry muffins in 2010 from handwritten notes given to me by my neighbor. After making a few adjustments to suit our taste, I found the perfect, easy blueberry muffin recipe without butter or eggs. I use apple cider vinegar as an egg replacer, and it works wonderfully. These easy blueberry muffins are soft, sweet, loaded with blueberry goodness and have a fantastic airy texture.
Why you’ll love this recipe
It’s a perfect kid-friendly muffin recipe and an easy way to introduce children to baking. You only need a bowl, whisk, and spatula—no stand mixer or hand mixer required. Nothing beats the aroma of freshly baked muffins at home. They’re ready in just 30 minutes. You can easily double or triple the recipe for birthday parties, events and afternoon tea.
What you’ll need to make Blueberry Eggless Muffins?
All the ingredients are measured in cups, making it easy to bake with kids! Detailed ingredient measurements, instructions, and notes are available in the printable recipe card at the bottom of the page. Here’s a quick summary:
Blueberries – Fresh blueberries work best, but you can use frozen ones as well. Just be sure not to thaw them before adding to the batter. Plain Flour – I use plain flour for this recipe. You can substitute it with either bleached or unbleached all-purpose flour. Sugar – My recipe uses ¾ cup of sugar, keeping the muffins mildly sweet. The natural sweetness of the blueberries really stands out. If you prefer a sweeter muffin, feel free to add an extra ¼ cup of sugar. Salt – A pinch of salt helps balance the flavors. Baking Powder – Helps the muffins rise. Baking Soda – Acts as a rising agent, especially when combined with apple cider vinegar. Apple Cider Vinegar – A fantastic egg substitute. Oil – Use any neutral-flavored oil like sunflower, canola, or vegetable oil. Vanilla Extract – Adds a lovely flavor. Buttermilk – Keeps the muffins moist and tender. Optional Add-ins – Lemon zest or orange zest for a bright, citrusy twist!
Tips to Make the Best Blueberry Muffins
Stick to the recipe: Don’t be tempted to add more blueberries than the recipe calls for, as this can affect the texture and consistency of the muffins. Using frozen blueberries?: If you’re using frozen blueberries, don’t thaw them. Adding them frozen helps prevent the batter from turning purple and keeps the berries intact while baking. Using fresh blueberries?: Toss them in a little flour before folding them into the batter. This helps prevent the berries from sinking to the bottom. No dry muffins: Thanks to the oil, buttermilk, and juicy berries, your muffins will stay moist and delicious with every bite!
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days.
Freezing Instructions
Store cooled blueberry eggless muffins in a freezer-safe container and they’ll last up to 2 months. To enjoy, thaw at room temperature or warm them slightly in the oven or microwave.
What is Lemon Zest?
Lemon zest is the outer yellow peel of a lemon packed with flavorful oils. Use a grater or zester to zest the thin layer of lemon. Be careful to avoid the bitter white pith underneath.
How to Make Buttermilk at Home with Milk?
Buttermilk from Milk: To make 1 cup of buttermilk, pour 1 cup of milk into a bowl. Stir in 1 tablespoon of vinegar and let it sit for 5 minutes until it curdles. Your homemade buttermilk is now ready to use! Buttermilk from Yogurt: To make 1 cup of buttermilk, whisk 1 cup of yogurt with ¼ to ½ cup of water until smooth and creamy.
How to Cool the Muffins?
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Avoid leaving them in the pan too long, as they may become soggy.
How Many Muffins Does This Recipe Make?
This recipe yields 12 delicious blueberry muffins.
Can You Store & Freeze Muffins?
Yes! Once cooled, store the muffins in freezer-safe containers or bags. They can be frozen for up to 3 months.To reheat, thaw in the fridge overnight or microwave each muffin for 30 seconds. Alternatively, wrap them in foil and bake at 180°C for 12-15 minutes.
Blueberry Eggless muffins recipe below
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