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Soft, fluffy, and packed with juicy blueberries, these eggless blueberry muffins come together with simple ingredients like yogurt and unsweetened applesauce. Perfect for egg allergies or those days you’re out of eggs, they bake up tender and delicious every time.
Why You’ll Love These Eggless Blueberry Muffins
- Perfect for egg allergies – Made completely without eggs, these muffins are a safe and delicious option for those with allergies without sacrificing texture or flavor.
- Soft, moist, and fluffy texture – The combination of tangy yogurt and unsweetened applesauce keeps the muffins tender while still giving them enough structure to rise beautifully.
- Naturally sweetened and customizable – You can easily adjust the sweetness depending on your family’s preferences, making them suitable for both toddlers and adults.
- Simple, pantry-friendly ingredients
- Great for babies and toddlers
- Freezer-friendly for busy days – Make a batch ahead of time and have a nutritious snack or breakfast ready whenever you need it.
“I made these three times! My 1 year old devours them each time. They are fluffy, delicious, and will ensure a full belly even when he is not feeling well and has a poor appetite!
Thank you 🙏🏻” – Zeynep
For more egg free recipes, be sure to check out these eggless banana muffins and this collection of egg free breakfast ideas.
And if you’d like even more inspiration, I’ve rounded up all my dietitian-approved muffin recipes for toddlers and kids. They’re nutritious, freezer-friendly, and just as easy (and delicious!) as these blueberry muffins.
Table of Contents
Key Ingredients
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. Learn about the best yogurt for babies.
- 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 fresh 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. 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!
How to make Eggless Bleuberry Muffins
Step 1: Preheat your oven to 350°F. In a medium mixing bowl, combine all the dry ingredients.
Step 2: In a large mixing bowl, combine all the wet ingredients.
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.
Step 4: Gently fold in blueberries and lemon zest.
Step 5: Divide batter evenly into 10 muffin cups.
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.
Expert Tips
- Measure flour the right way – Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. This prevents adding too much flour, which can lead to dry, dense muffins.
- Use room temperature ingredients – Take yogurt, milk, applesauce, and maple syrup out of the fridge about 15 minutes before baking. This helps everything blend smoothly for a better texture.
- Adjust sweetness to taste – I’ve provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be.
- Don’t overmix the batter– Gently stir the wet and dry ingredients together just until combined. Overmixing is the most common reason eggless muffins turn out dense instead of soft and fluffy.
- Do NOT leave out the lemon zest! It’s what takes these muffins to the next level!
Serving Suggestions
- Serve warm with a smear of butter or nut butter – this homemade sunflower seed butter would be delicious!
- Pair with yogurt for a balanced breakfast
- Cut into smaller pieces for babies and younger toddlers
- Pack in lunchboxes for an easy, mess-free snack – browse these cold school lunch ideas for more inspiration
- Enjoy with milk or alongside a smoothie for a more filling meal – try one of my favorite vegetable fruit smoothies
Eggless Blueberry Muffins FAQs
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.
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.
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.
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.
This is usually due to overmixing the batter or using too much flour. Be sure to gently mix and measure flour correctly.
More Blueberry Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Eggless Blueberry Muffins
Equipment
- Non-stick muffin pan
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!
Can we use both white and whole wheat? If yes what would be the ratio?
I made these three times! My 1 year old devours them each time. They are fluffy, delicious, and will ensure a full belly even when he is not feeling well and has a poor appetite!
Thank you 🙏🏻
Oh I’m so glad your toddler enjoys these muffins so much!
I shall try this recipe as i dont like store bought eggs, when i cant get fresh free range
Really soft, fluffy and tasty! Love this! Thanks <3
Yay! Glad to hear these turned out well for you too!!
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.
Can we sub the apple sauce for eggs? I would love to make this recipe and we do love eggs! Thank you!
Haven’t tried but imagine it would work! You will probably need to add some maple syrup