Eggless Blueberry Muffins (Dairy-Free)

Estes Eggless Blueberry Muffins are easy, egg-free blueberry muffins with the most fluffy texture filled with Juicy blueberries. If you have egg allergies or don’t want to use expensive eggs in baking, these eggless muffins with blueberries are perfect for you.

Eggless Blueberry Muffins around fresh blueberries.

I love eggless recipes, like my Bolo de banana sem ovos, Eggless Chocolate Chip Cookies, ou Pão de banana sem ovos, 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.

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

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Ingredientes e Substituições

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All you need to make bakery-style, egg-free muffins are simple ingredients that you probably have in your pantry right now.

Leite vegetal de sua preferência – Any dairy-free milk I tried makes great muffins, from soy milk to almond milk. Pick your favorite plant-based option.
Vinagre De Cidra De Maçã ou suco de limão.
Óleo de abacate, sunflower seed oil, or any vegetable oil you have at home.
de extrato de baunilha – para dar sabor.
Fermento em pó – to give them a slight rise.
Farinha para todos os fins – Para uma versão sem glúten, use a minha guia de conversão para sem glúten.
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.

Preheat the oven to 350°C (180°C). Line a 12-hole muffin pan with paper liners. Use cooking spray to oil the cups. Set aside.
Next, in a large mixing bowl add plant-based milk and apple cider vinegar. Stir and set aside for 10 minutes until it looks thicker and curdles. This is your dairy-free buttermilk.
In another large bowl, add the dry ingredients: all-purpose flour, salt, sugar, and baking powder. Whisk until well combined.
Finally, bring back the bowl with the milk mixture, and stir in olive oil and vanilla extract. Fold in the dry ingredients and whisk until the muffin batter is smooth.
In the end, fold in the coated blueberries.
Stir to combine evenly into the batter then divide the batter into the 12 muffins’ paper liners.
Bake on the center rack of the oven for 25 to 30 minutes at 350°C (180°C). The baking time depends on the type of berries you used. Frozen blueberries release more juice, and the muffins can take a few more minutes to bake in the center. You know the muffins are ready when they show a nice bump on top, a golden brown color, and a toothpick inserted in the center comes out clean.
Let the muffins cool down for 5 minutes at room temperature in the muffin tin before transferring them to a cooling rack.
Then, release them on a wire rack to fully cool down.

Opções de sabor

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.
Muffins de Frutas Vermelhas – Swap the blueberries for a mix of berries like boysenberries, raspberries, and blueberries.
Limão Mirtilo – 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.

Trocas de alergias

I listed below some substitution options if you are allergic to some of the ingredients.

Sem nozes – Pick nut-free milk. Any milk works such as coconut milk, oat milk, or soy milk.
Livre de óleo – 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.
Opções de petróleo – 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.
Opções de açúcar – You can use any crystal sweetener, like white sugar, unrefined cane sugar, or sugar-free allulose.
Sem glúten – Para uma versão sem glúten, use a minha guia de conversão para sem glúten.

Instruções de armazenamento

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.

Eggless Blueberry Muffins cooled down with the muffin paper spread out.

Split Eggless Blueberry Muffins on its muffin case.

Perguntas frequentes

Abaixo estão as respostas para as perguntas mais frequentes sobre esta receita.

What Can You Substitute For Eggs In Blueberry Muffins?

You can adapt any blueberry muffin recipe to make it egg free. Replace each egg with three tablespoons of mashed bananas, unsweetened apple sauce, or yogurt. You can also stir one tablespoon of cornstarch or ground flaxseeds with three tablespoons of lukewarm water. Use it as an egg in the recipe.

Does Martha White Muffins Have Eggs?

Yes, the ingredients listed in their muffin mix packaging include eggs.

Can I Substitute Milk For Water In Blueberry Muffins?

You can, but the texture of the muffins will be dry and tough. Milk adds fat and proteins to the muffin crumb, creating a moist and light texture.

Why Are My Muffins Tough?

A tough muffin means you added too much flour or not enough raising agents. It can also be that you used gluten-free flour blends instead of wheat flour. Always measure flour correctly, use fresh baking powder, and make sure you have acidities like lemon or vinegar in the batter to activate the raising agent.

Why Do Muffins Become Flat And Tough If They Are Over-Mixed?

Overmixing the muffin batter over activates the gluten in the flour. Gluten gives texture to muffins, but when gluten proteins are overactivated, they toughen the batter, resulting in a gummy, dense and packed muffin that won’t rise.