Eggless Blueberry Muffins

Eggless Blueberry Muffins are fluffy, soft and delicious made with white whole wheat flour for an extra boost of fiber. These make a scrumptious breakfast or snack! 

Nut Free, Egg Free, Soy Free, Dairy Free

June is peak blueberry-picking season, so while I know you have bountiful blueberries in your presence… make these muffins!!

While I have nothing against eggs, they’re simply not necessary in this eggless blueberry muffin recipe, so they’re perfect if you’re running low (they’re so expensive!) or have an allergy.

These Eggless Blueberry Muffins are:

• Easy to make in 1 bowl
• Fluffy and soft
• *moist*
• High in fiber + low in sugar
• Absolutely delicious!

Ingredients You’ll Need to Make Eggless Blueberry Muffins

You’ll only need 9 ingredients to make these fluffy egg-free blueberry muffins, including…

1. (Unsweetened) applesauce is used in place of the eggs in this recipe. It adds moisture and helps these muffins get super fluffy. I used unsweetened applesauce from Thrive Market (1 of the little cups).
2. Oil also helps add moisture and good texture to this recipe (you need some fat for them to taste good!). I’ve used coconut oil, avocado oil and olive oil in this recipe.
3. Milk or non-dairy milk alternative also adds moisture. You can use any unsweetened milk alternative you’d like in this recipe.
4. Sugar helps sweeten the recipe. I used white sugar, but you could also use coconut sugar for an unrefined sweetener. **Do not substitute honey or maple syrup or another liquid sweetener as it will change the texture!**
5. Vanilla extract adds a subtle hint of vanilla flavor.
6. White whole wheat flour adds fiber to the recipe (learn more in the note below). You can also use all-purpose flour.
7. Cinnamon adds more flavor! I never bake muffins without cinnamon!
8. Baking soda is the leavener used in this recipe. It helps them rise and get super fluffy!
9. Blueberries are the star of the show! But feel free to swap in chopped strawberries or blackberries too. Raspberries are too mushy.

Can this recipe be sugar-free?

Yes, you can make this recipe sugar free by omitting the sugar. You do not need to adjust the remaining ingredients.

What is White Whole Wheat Flour?

White whole wheat flour is a type of flour milled to the consistency of all-purpose flour, but with all the nutrition of whole wheat flour.

Oftentimes when baking with regular whole wheat flour the baked goods can become dense and “stodgy” as they would describe it on The Great British Baking Show.

White whole wheat flour helps these muffins maintain their fluffiness!

If you can’t find it in stores (sometimes it can be hard to find!) you can buy it at Target or Amazon.

Can you make these muffins with frozen blueberries?

Yes! Just throw them straight in from frozen. If you do let them thaw, discard the excess liquid.

Kitchen Tools You’ll Need to Make Eggless Blueberry Muffins

You only need 1 bowl to make this recipe, plus…

• Mixing bowl
• Measuring cups and spoons
• Silicone muffin pan
• Baking sheet
• Ice cream scoop – to scoop the batter into the muffin tin. Just be sure to spray the silicone pan with nonstick oil spray first!

Pro tip: To make it easiest to put it and take out of the oven, put the silicone muffin tin on the quarter baking sheet for it to stay flat and hold steady.

How to Make Eggless Blueberry Muffins

It’s quite simple to make these Eggless Blueberry Muffins – and it’s all in 1 bowl!

First, preheat the oven to 350F.

To make the batter, combine the wet ingredients, including the applesauce, milk, oil, sugar, and vanilla extract.

Next, add the dry ingredients, including the flour, cinnamon, baking soda and salt. Last, fold in the blueberries.

Then, to prepare for baking, spray the silicone muffin pan with nonstick oil spray. Use an ice cream scoop to scoop the batter to make 10 muffins.

Bake for just 20 minutes. Let fully cool before removing from the muffin pan. Enjoy warm or store in an airtight container.

How to Store Leftover Blueberry Muffins

Simply store your leftover muffins in an airtight container for up to 5 days… but I doubt they’ll last that long 😉

Other Muffin Recipes You’ll Enjoy

• Eggless Chocolate Chip Muffins
• Whole Wheat Apple Muffins
• Strawberry Banana Muffins
• Pumpkin Oatmeal Muffins
• Green Smoothie Muffins

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XO