I love eggless recipes, like my Eggless Banana Cake, Eggless Chocolate Chip Cookies, or Eggless Banana Bread, which make you realize that you never need to use an egg in baking simply because there’s just no need! It tastes as good, and you won’t tell these muffins are egg-free. And on top of it, you do a good thing for the environment and chicks.
Ingredients and Substitutions
All you need to make bakery-style, egg-free muffins are simple ingredients that you probably have in your pantry right now.
Plant-Based Milk of Choice – Any dairy-free milk I tried makes great muffins, from soy milk to almond milk. Pick your favorite plant-based option. Apple Cider Vinegar or lemon juice. Avocado Oil, sunflower seed oil, or any vegetable oil you have at home. Vanilla Extract – for flavor. Baking Powder – to give them a slight rise. All-Purpose Flour – You can also use spelt flour. Sugar – Any crystal sweetener works well for this recipe. White sugar is ideal, but healthier options like coconut sugar, date sugar, or unrefined cane sugar are also great.
How To Make Eggless Blueberry Muffins
The good thing about this eggless blueberry muffin recipe: you don’t need egg replacers or fancy store-bought ingredients. Whether you are using fresh or frozen blueberries, I recommend coating the berries with cornstarch before adding them to the muffin’s batter. This extra step prevents the berries from sinking into the muffin cup’s bottom. If you are using fresh blueberries, you can coat them before you start the recipe and set them aside in a bowl. But, for frozen blueberries, it’s preferable to add the cornstarch just before stirring the berries in the batter.
Flavor Options
You can be creative and add different spices or swap some of the blueberries with other ingredients to create a range of eggless muffin flavors.
Chocolate Chips Blueberry Muffins – Swap half of the blueberries for your favorite chocolate chips flavor. Cinnamon Oats Muffins – Add 1/3 cup of rolled oats and 1 teaspoon of cinnamon to the batter. Mixed Berry Muffins – Swap the blueberries for a mix of berries like boysenberries, raspberries, and blueberries. Blueberry Lemon – Add 1 tablespoon of lemon zest, swap the vanilla extract for lemon extract, and replace 3 tablespoons of milk with freshly squeezed lemon juice. Otherwise, use my blueberry lemon muffins vegan recipe.
Allergy Swaps
I listed below some substitution options if you are allergic to some of the ingredients.
Nut-Free – Pick nut-free milk. Any milk works such as coconut milk, oat milk, or soy milk. Oil-Free – You can swap the oil for the same amount of unsweetened apple sauce or mashed banana. It makes the muffins sweeter and a bit denser, but it works. Oil Options – You can use any vegetable oil for this egg-free muffin recipe, like canola oil, olive oil, avocado oil, or sunflower oil. A plant-based melted butter is also a viable option. Sugar Options – You can use any crystal sweetener, like white sugar, unrefined cane sugar, or sugar-free allulose. Gluten-Free – You can try a gluten-free flour blend. I haven’t tried the option yet, but it usually works if the mixture contains gum. The muffins will probably become denser and a bit chewier since it’s an eggless recipe. Eggs are often used in gluten-free baking to make muffin crumbs fluffier. Make sure you also use a gluten-free baking powder or swap for half the amount of baking soda.
Storage Instructions
These egg-free blueberry muffins taste delicious for up to 4 days, if stored in the fridge, and placed in an airtight container to stay moist and fresh. You can also store leftovers in the freezer for up to 1 month in freezer zip-lock bags. Below are my answers to your most common questions about this recipe.
More Eggless Recipes
If you like to bake without eggs, try these recipes:
