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Eggless Blueberry Muffins

This EASY Eggless Blueberry Muffins recipe makes the best gluten-free muffins entirely from scratch. These soft, buttery, and blueberry-packed muffins are the perfect morning treat. Makes 12 allergen-free blueberry muffins.

muffins on a platter with a rack of muffins underneath

If you’re looking for a super tasty wheat/gluten-free muffin recipe without eggs, you’ve come to the right place. These eggless blueberry muffins are made with gluten-free oat flour and dairy-free ingredients, but you’d never know the difference.

This insanely easy recipe yields a dozen perfectly plump and bouncy blueberry muffins with a soft, delicate crumb. The fact that these muffins are egg-free, gluten-free, and vegan-friendly without any modifications is a bonus.

Ready to make the best gluten-free eggless blueberry muffins? Gather the ingredients, and let’s do it.

Why You’ll Love This Recipe

  • You’ll make the BEST gluten-free blueberry muffins without eggs entirely from scratch.
  • The ingredients are simple and easy to customize to your dietary needs.
  • These muffins are a kid-friendly allergen-free sweet treat.
  • It’s easy to put your spin on them with different mix-ins and toppings.

Ingredients You’ll Need

This recipe makes 12 eggless blueberry muffins. Check out the list below for important notes about the ingredients.

ingredients in measured-out containers for eggless blueberry muffins
  • Oat Flour: I used Bob’s Red Mill oat flour to keep these blueberry muffins wheat/gluten-free, but feel free to use a different brand.
  • Sugar: I used raw turbinado sugar here. I sprinkled some on top for a subtle, sweet, caramelized crunch. You can also use coconut sugar or brown sugar.
  • Baking Powder: Baking powder is the leavening agent responsible for making the muffins rise.
  • Salt: Salt strengthens the batter and enhances the sweet, blueberry flavor.
  • Milk: For dairy-free, vegan muffins, use coconut milk, oat milk, hemp milk, or rice milk (if dairy is of no concern, I used 1% milk, and they came out perfect).
  • Oil: To make soft and fluffy blueberry muffins without eggs, you’ll need a quality neutral-tasting oil like coconut oil or avocado oil (you can also use grass-fed butter if there are no dairy sensitivities).
  • Vanilla Extract: To enrich your muffins with the best flavor, use a quality pure vanilla extract.
  • Blueberries: If blueberries are in season, by all means, use fresh -but you can also use frozen.

If you’re looking for more healthy blueberry recipes, be sure to check out blueberry smoothie bowl, blueberry pancakes, and blueberry protein donuts.

How To Make Blueberry Muffins without Eggs

Collage photo with bowl of dry ingredients, wet ingredients, blended ingredients, and blueberries folded in

Step 1: Prepare for baking. Start by preheating your oven to 350 degrees and lining a muffin pan with paper liners or silicone muffin liners. Set aside.

Step 2: Combine dry ingredients. Stir the sugar, baking powder, and salt together in a large mixing bowl.

Step 3: Combine wet ingredients. Stir the milk, oil, and vanilla together in a separate bowl.

Step 4: Combine wet and dry mixtures. Then, pour the wet mixture into the bowl with the dry ingredients and stir to combine.

Step 5: Stir in blueberries. Finish the batter by gently stirring in the blueberries.

Step 6: Drop batter into muffin tin. Drop the muffin batter into your prepared muffin pan using an ice cream scoop. Sprinkle the top of each with sugar before baking.

eggless blueberry muffin batter in a muffin pan sprinkled with coarse sugar

Step 7: Bake. Transfer the pan to your preheated oven and bake until the tops are set.

blueberry muffins in a muffin tin fresh from the oven

Step 8: Cool and serve. Let the muffins cool in the pan until they’re cool enough to handle. Enjoy warm or transfer to a cooling rack to finish cooling before storing.

Recipe Tips

  • To keep the blueberries suspended throughout rather than sinking to the bottom of the muffins, dust them in a light coating of oat flour before stirring them into the batter.
  • Try not to fuss with the batter. Over mixed muffins can be tough and chewy.
  • Fill each liner no more than 1/2 way full. If there’s too much batter, the tops may spill out over the side of the liners as they bake.
fresh blueberry muffins with berries sprinkled around them

Variations

Gluten-free lemon blueberry muffins – Brighten up your blueberry muffins by adding 1 teaspoon of lemon juice and 1 teaspoon of lemon zest to the batter. Orange juice and zest always pair well with juicy blueberries.

Add a flax “egg” to the batter– this adds additional nutrients and is a common egg replacement in vegan recipes. Just combine 1 tbsp of ground golden flaxseed with 2.5 tablespoons of water. Allow it to sit for 5 minutes to thicken and add to the batter.

Switching up the berry – Blueberries are interchangeable with any juicy berry (strawberries, raspberries, blackberries, etc.). Feel free to use some of each.

Mix-in ideas – Enhance your eggless blueberry muffins by mixing in 3/4 cups of :

Storing & Freezing

Storing: At room temperature, eggless blueberry muffins keep for 2 to 3 days. In the fridge, they’ll last for up to a week. Keep layers separated with parchment paper in an airtight container.

Freezing: After cooling, wrap each muffin in a couple of layers of plastic wrap and place them in a freezer-safe container or resealable bag. Keep frozen for up to 3 months. Thaw in the fridge overnight before serving.

close up of three muffins with fresh blueberries on a platter

Recipe FAQ

Can I make muffins with frozen blueberries?

Yes -frozen blueberries are especially useful when fresh blueberries aren’t at their peak. Using frozen blueberries ensures they were picked at their prime. There’s no need to thaw them beforehand.

How do I reheat gluten-free muffins without drying them out?

To reheat your muffins without drying them out, you can microwave them in 30 second increments until warm loosely covered with a damp paper towel.

Can eggless blueberry muffin batter be baked into bread?

You should be able to bake the batter in a greased loaf pan at 350 degrees for 55 minutes to an hour (or until the top is set and golden brown). *Note: I have not recipe tested this variation.

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a blueberry muffin on a plate with a bite out of it with a knife with butter on it
close up of three muffins with fresh blueberries on a platter

Amazing Eggless Blueberry Muffins {Gluten-Free}

 These easy eggless blueberry muffins turn out moist and chewy and are a breakfast favorite made with oat flour and fresh blueberries! 
5 from 3 votes
Print Pin Rate
Course: Bread, Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 288kcal
Author: Amee

Ingredients

  • 3 cups oat flour
  • 1 1/2 cups raw turbinado sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup low-fat milk I used 2% and you can also sub unsweetened nut milk
  • 1/4 cup melted butter slightly warmed coconut oil would be fabulous here for a vegan option
  • 2 tsp vanilla extract
  • 1 pint fresh blueberries

Instructions

  • Preheat oven to 350 degrees.
  • Line cupcake pan with liners (makes 12 large muffins).
  • Combine flour, sugar, baking powder and salt in a large bowl.
  • In a separate bowl, combine milk, oil or butter and vanilla.
  • Add wet ingredients to dry and stir until just combined.
  • Gently stir in blueberries.
  • Using an ice cream scoop, drop batter into liners.
  • Sprinkle a little raw sugar on top of each muffin before they go into the oven.
  • Bake 25-30 minutes until tops are set.
  • Cool and enjoy.

Notes

  • To keep the blueberries suspended throughout rather than sinking to the bottom of the muffins, dust them in a light coating of oat flour before stirring them into the batter.
  • Try not to fuss with the batter. Over mixed muffins can be tough and chewy.
  • Fill each liner no more than 1/2 way full. If there’s too much batter, the tops may spill out over the side of the liners as they bake.
  • You can also add a flax “egg” to the batter. Mix 1 tbsp ground flax with 2.5 tbsp water and let it thicken for 5 minutes before adding to the batter.

Nutrition

Calories: 288kcal | Carbohydrates: 52g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 248mg | Potassium: 183mg | Fiber: 3g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!

*This post was originally published on July 12, 2011 and has been updated throughout.

Amee Livingston
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4 Comments

  1. Thanks so much for bringing this to Foodie Friday. It looks so good. Just the picture of the blueberries folding into the batter… yumm! Makes me want to lick the spoon.

    Please consider linking back because we would love to promote this luscious recipe!

5 from 3 votes (3 ratings without comment)

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