Blueberry Muffin Recipe No Egg That Tastes Amazing

Blueberry muffins are a beloved classic, perfect for breakfast, snack time, or even dessert. But what if you’re out of eggs or prefer an egg-free diet?

Don’t worry! This blueberry muffin recipe no egg is here to save the day.

Using simple substitutions, these muffins turn out moist, fluffy, and bursting with juicy blueberries, all without the need for eggs. Whether you’re vegan, allergic to eggs, or just want to try something new, this recipe is easy, quick, and incredibly satisfying.

With everyday pantry ingredients and fresh or frozen blueberries, you’ll have a batch of delicious muffins ready in no time. Plus, the subtle hints of vanilla and lemon zest add an extra layer of flavor that makes each bite irresistible.

Read on for the full recipe and tips to make your egg-free muffins a hit every time!

Why You’ll Love This Recipe

This blueberry muffin recipe is perfect for anyone looking for a simple, reliable way to bake without eggs. The muffins are:

• Moist and tender: Thanks to the use of plant-based alternatives, these muffins stay soft and fresh.
• Easy to make: No complicated techniques or hard-to-find ingredients involved.
• Perfectly sweetened: Just the right amount of sweetness to complement the tartness of blueberries.
• Versatile: Great for vegans, those with egg allergies, or anyone wanting a wholesome treat.
• Customizable: You can swap blueberries for other fruits or add nuts and spices as you like.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar (acts as buttermilk substitute)
• 1/3 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tsp lemon zest (optional, for extra freshness)

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk or fork
• Spatula
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners or grease it lightly with non-stick spray.
2. Prepare the buttermilk substitute: In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for about 5 minutes until it curdles slightly.
3. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
4. Combine wet ingredients: In another bowl, mix the prepared almond milk mixture, vegetable oil, and vanilla extract.
5. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix — a few lumps are okay.
6. Add blueberries and lemon zest: Carefully fold in the blueberries and lemon zest, distributing them evenly throughout the batter.
7. Fill muffin cups: Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake: Place the muffin tin in the oven and bake for 20-25 minutes. To check doneness, insert a toothpick into the center of a muffin — it should come out clean or with a few moist crumbs.
9. Cool: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
10. Enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Tips & Variations

For fluffier muffins, avoid overmixing the batter.

Here are some helpful tips and creative ideas to personalize your egg-free blueberry muffins:

• Use frozen blueberries: No need to thaw them first – just fold them in frozen to prevent the batter from turning blue.
• Try other fruits: Substitute blueberries with raspberries, chopped strawberries, or diced apples.
• Add nuts or seeds: Mix in chopped walnuts, pecans, or chia seeds for texture and nutrition.
• Sweetener swaps: Use maple syrup or coconut sugar instead of granulated sugar for a different flavor profile.
• Make it gluten-free: Replace all-purpose flour with a gluten-free flour blend, adjusting liquid amounts slightly if needed.
• Top with streusel: For a crunchy topping, sprinkle a mix of oats, brown sugar, and vegan butter before baking.

Nutrition Facts

Serving Suggestions

These egg-free blueberry muffins are wonderfully versatile and pair well with a variety of accompaniments:

• Spread with vegan butter or fruit preserves for extra indulgence.
• Enjoy alongside a warm cup of coffee or tea for a cozy breakfast.
• Serve with a bowl of dairy-free yogurt and fresh fruit for a balanced snack.
• Use as a portable treat for picnics, school lunches, or on-the-go snacks.

Conclusion

Baking without eggs doesn’t mean sacrificing flavor or texture, and this blueberry muffin recipe is proof of that. With simple ingredients and easy-to-follow steps, you can enjoy deliciously moist and tender muffins any day of the week.

Whether you’re catering to dietary needs or simply experimenting in the kitchen, this recipe is a fantastic addition to your baking repertoire.

Don’t hesitate to get creative with the mix-ins and toppings, making each batch your own. For more plant-based and allergy-friendly recipes, check out our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping, Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious, and Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Happy baking!

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