Eggless Blueberry Muffins Recipe
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Muffins have a unique charm—they’re versatile, easy to make, and undeniably delicious. And when it comes to blueberry muffins, they hold a special place in the hearts of many.
If you’re looking for an eggless version of the Blueberry Muffin, then this is the recipe for you. You can still achieve that fluffy texture and burst of fruity flavor without the eggs. In this blog post, we’ll dive into a delightful eggless blueberry muffins recipe that will leave you craving for more.
Table of Contents
Why we love this Eggless Blueberry Muffins?
I have in my previous posts shared a couple of Eggless Muffin Recipes. But you know Seabuckthorn muffins are a little difficult for children to like because of the sour taste. I have also shared a Vegan Banana Muffin recipe years back. Bananas are not my daughter’s favorite, so it was a treat for us parents only. Therefore, this eggless blueberry muffins recipe comes to the rescue, it is a hit with adults and children alike.
My daughter would rather eat something sweeter than sour stuff. Moreover, we have planted a couple of blueberry bushes. Soon, it will be blueberry season and hopefully this year we will have an abundance of berries. Of course, I would rather eat them as soon as it ripens, but muffins are a great treat and an easy snack to indulge in.
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How to make Eggless Blueberry Muffins?
Ingredients List
- 1½ cups all-purpose flour or (188 g )
- ¾ cup granulated sugar or (150 g )
- ½ cup unsweetened applesauce or ( 118 ml )
- ½ cup milk (plant-based milk like almond or soy works too) or ( 118 ml )
- ⅓ cup vegetable oil or (79 ml )
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries (or frozen, thawed, and drained)
Cooking Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them lightly with oil.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the applesauce, milk, vegetable oil, and vanilla extract. Mix until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve and enjoy your eggless blueberry muffins! They’re perfect for breakfast, brunch, or as a sweet treat any time of day.
Tips for Perfect Eggless Blueberry Muffins
- If using frozen blueberries, toss them in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
- Feel free to customize your muffins by adding nuts, lemon zest, or a sprinkle of cinnamon to the batter for extra flavor.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Recipe Card
Eggless Blueberry Muffins Recipe
- Total Time: 30 minutes
- Diet: Vegetarian
Description
Muffins have a unique charm—they’re versatile, easy to make, and undeniably delicious. And when it comes to blueberry muffins, they hold a special place in the hearts of many. If you’re looking for an eggless version, this is the recipe for you.
Ingredients
- 1½ cups all-purpose flour or (188 g )
- ¾ cup granulated sugar or (150 g )
- ½ cup unsweetened applesauce or ( 118 ml )
- ½ cup milk (plant-based milk like almond or soy works too) or ( 118 ml )
- ⅓ cup vegetable oil or (79 ml )
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries (or frozen, thawed, and drained)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them lightly with oil.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the applesauce, milk, vegetable oil, and vanilla extract. Mix until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve and enjoy your eggless blueberry muffins! They’re perfect for breakfast, brunch, or as a sweet treat any time of day.
Notes
- If using frozen blueberries, toss them in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
- Feel free to customize your muffins by adding nuts, lemon zest, or a sprinkle of cinnamon to the batter for extra flavor.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Desserts
- Method: Baking
Nutrition
- Serving Size: 12
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