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These eggless blueberry muffins are proof that you don’t need eggs to create light, moist, fluffy, and utterly delicious muffins!

Baked blueberry muffins on a white plate.
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Egg Free Blueberry Muffins

Muffins are a timeless classic, loved for their versatility and comforting flavors. But what if you’re looking for an eggless option that doesn’t compromise on taste or texture? You’ve just found it!

Perfect for breakfast on-the-go, a midday snack, or a delightful dessert, these eggless blueberry muffins are a crowd-pleaser for all occasions.

The combination of tangy yogurt, unsweetened applesauce, and fragrant lemon zest lends a delightful complexity to the muffins, while the plump blueberries provide bursts of juicy sweetness in every bite.

Whether you have an egg allergy or simply prefer eggless baking, these muffins are sure to satisfy your cravings for a delectable treat.

For more egg free recipes, be sure to check out these eggless banana muffins and this collection of egg free breakfast ideas.

Ingredients

All ingredients for muffins portioned out on a white countertop.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • All-purpose flour (or white whole wheat flour) – Provides structure and texture to the muffins. This can be swapped for a gluten-free flour. See “substitution” section for more notes.
  • Yogurt – Adds moisture and helps bind ingredients together without the need for eggs.
  • Unsweetened applesauce – Another egg substitute that contributes moisture and tenderness to the muffins.
  • Maple Syrup – Provides sweetness and depth of flavor.
  • Lemon Zest – Do not skip this! It brightens up the flavor profile with its zesty kick, complementing the sweetness of the blueberries.
  • Blueberries – While the recipe calls for fresh blueberries, frozen certainly can be used. Note that the fesh blueberries don’t bleed as much into the batter as their frozen counterpart.

Substitutions

  • Gluten-free? Use a 1:1 gluten free flour like this one. Almond flour will not work.
  • Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work. Here are the best yogurts for babies and toddlers. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer
  • No blueberries? You can add raspberries, chopped strawberries, or even grated apples or pears!

Step-by-Step Instructions

Dry ingredients for blueberry muffins combined in a clear bowl.

Step 1: Preheat your oven to 350°F. In a medium mixing bowl, combine all the dry ingredients.

Wet ingredients whisked together in a clear bowl.

Step 2: In a large mixing bowl, combine all the wet ingredients.

Muffin batter mixed together in a clear bowl.

Step 3: Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet.

Muffin batter with blueberries and lemon zest added.

Step 4: Gently fold in blueberries and lemon zest.

Blueberry muffin batter divided into cups in a muffin tin.

Step 5: Divide batter evenly into 10 muffin cups.

Baked blueberry muffins in a muffin tin.

Step 6: Bake for 20-22 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

Close up of the inside of a muffin that has been cut in half held by a hand.

Recipe Tips

  • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
  • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include yogurt, milk, applesauce, and maple syrup.
  • I’ve provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be.
  • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
  • Do NOT leave out the lemon zest! It’s what takes these muffins to the next level!

Equipment

If you’re looking for a nonstick pan, this silicone muffin tin is absolutely amazing! No need for greasing or muffin liners, and the muffins just pop out effortlessly.

And here’s my favorite nonstick muffin pan (pictured). You will need to grease it but your muffins will bake up nice and even.

Storage

Transfer to an airtight container and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly.

To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight.

Here’s a step-by-step guide on how to store and freeze muffins.

FAQ

Can I make this into a vegan recipe?

Absolutely! To transform this into a vegan-friendly version, make a few simple swaps such as using non-dairy yogurt and plant-based milk. While most apple sauce is already vegan-friendly, it’s always a good idea to double-check the ingredients list.

Can I use frozen blueberries?

Yes, you can! Using frozen blueberries is perfectly fine for making eggless blueberry muffins. Just remember to fold them into the batter while they’re still frozen to prevent them from bleeding too much into the batter.

Can I make these muffins gluten-free?

Yes, you can make gluten-free eggless blueberry muffins by using a gluten-free flour blend instead of all-purpose flour. Look for a gluten-free flour blend that’s suitable for baking, and ensure that all other ingredients you use are also gluten-free.

More Blueberry Recipes

5 from 5 votes

Eggless Blueberry Muffins

These eggless blueberry muffins are proof that you don't need eggs to create light, moist, fluffy, and utterly delicious muffins!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 muffins
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Ingredients 

Dry

  • 1 3/4 cups All purpose flour (220g) or white whole wheat flour (245g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet

  • 1/4 cup plain yogurt (60g)
  • 1/4 cup unsweetened applesauce (65g)
  • 1 cup milk
  • 3-4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 1/4 cups blueberries

Instructions 

  • Preheat your oven to 350°F. Grease or line a muffin tin with paper liners. You can also use a silicone muffin pan.
  • In a medium mixing bowl, combine all the dry ingredients.
  • In a large mixing bowl, combine all the wet ingredients. Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
  • Gently fold in blueberries and lemon zest.
  • Divide batter evenly into 10 muffin cups and bake for 20-22 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup.
  • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include yogurt, milk, applesauce, and maple syrup.
  • After combining the dry and wet ingredients, do NOT over-mix the muffin batter.
  • Do NOT leave out the lemon zest!

Nutrition

Calories: 129kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Sodium: 169mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




5 Comments

  1. 5 stars
    Now that I’m letting my son have some sweetness other than banana and applr, I’ve tried these after being a banana blueberry muffin regular, which we all loved, but wanted a new texture. These were delicious. I didn’t have bicarb, so I used self raising flour and a bit extra baking soda and they turned out so fluffy.