Eggless Blueberry Muffins

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.

• 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.

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.

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

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.

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 :

• Gluten-free blueberry granola
• Dark chocolate chips
• Cacao nibs
• Berry crumble
• Blueberry compote

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.

More Muffin Recipes

Gluten-free Banana Chocolate Chip Muffins

Orange Oat Bran Flax Muffins

Avocado Pumpkin Muffins

Double Chocolate Gluten Free Bran Muffins

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