Eggless Blueberry Muffins
These eggless blueberry muffins are the perfect brunch treat. Tall, fluffy, and packed with fresh blueberries, you won’t be able to resist them! They’re super easy to make with simple ingredients.
It’s officially summer in the UK and I’ve been thinking about fresh, light desserts to match the warmer weather. And when it comes to summer snacking, nothing beats a fresh blueberry muffin!
Have you ever had that one food that you just eat over and over again until people start associating you with that food? I have definitely done this with blueberry muffins- they are just SO GOOD!
During my trip to Cambodia 10 years ago, I ate a fresh blueberry muffin every morning for 2 weeks straight. Not only because the cute little bakery around the corner from our apartment had the fluffiest, moistest muffins in town, but because at that time in my life, I actually thought that muffins were healthy, LOL.
I was sorely disappointed to learn that, shockingly, eating a baked good containing white sugar, flour and butter every day was not in fact a healthy lifestyle choice. Haha!
Nevertheless, these muffins ARE a tasty treat that you can enjoy every once in a while!
Ingredients & equipment you’ll need to make this recipe
- Self-raising flour. I use self-raising flour in my muffins instead of plain flour because it helps them to rise tall and fluffy without the need to add baking powder/soda separately.
- Sugar. Using a mix of caster sugar and soft light brown sugar will give you the perfect balance of soft and crunchy! The muffins will have a slight crunch on the top but will be soft and moist in the middle.
- Dairy-free margarine. You can use oil instead if you like but I much prefer the flavour and texture that the margarine gives. Don’t use the blocky type of vegan butter or you’ll end up with dry muffins!
- Soy milk. Make sure it’s unsweetened for best results. Too much sugar in the batter can change the texture of the muffins.
- Vanilla extract. For extra flavour.
- Fresh blueberries. I have not tested this recipe with frozen blueberries but because they release more water, I do not recommend it.
- A muffin tin. This recipe yields 12 muffins so I recommend using a tin with 12 holes for ease and efficiency.
- Muffin liners. Any kind of muffin liners will work. Baking time will depend on the depth of your liners so be sure to keep an eye on them while they’re in the oven.
More eggless muffin recipes:
How to prevent soggy blueberry muffins
Have you ever made muffins with fresh fruit and ended up with soggy, mushed up fruit stuck to the bottom of the muffin liner? Because me too!
Fresh fruit contains lots of water and the weight of it tends to cause it to sink to the bottom of the batter. A great tip to prevent this is to use flour!
All you need to do is place some fresh blueberries into a bowl and sprinkle over around 1/2 a tablespoon of flour. Mix it in, very gently so as not to squash the fruit, until everything is evenly coated in flour. You can use a sieve to get rid of any excess.
Once the blueberries are coated with flour, add them to your muffin batter and bake as usual. The flour will help to distribute the blueberries evenly throughout the muffins and will also soak up any excess water. So no more soggy muffins!
This tip works for any other type of fresh fruit and even chocolate chips! Try it for yourself and let me know how you get on.
How to make eggless blueberry muffins
The first step is to preheat your oven to 180°C/350°F. If youre using a fan or convection oven, set it to 160°C/325°F instead.
You’ll also need to line a muffin tray with 12 muffin liners. You can use regular or jumbo but note that jumbo muffins will take a bit longer to bake.
Next, we mix the ‘dry’ ingredients together. In a large bowl, mix together 350g of self-raising flour, 140g of caster sugar and 100g of soft light brown sugar.
Next, melt 160g of vegan margarine. Add it to the bowl with your dry ingredients, along with 270ml of unsweetened soy milk and 2 teaspoons of vanilla extract. Mix well until you have a smooth muffin batter.
Add 200g of fresh blueberries to a separate bowl and sprinkle 1/2 a tablespoon of self-raising flour on top. Gently mix until all of the blueberries are coated then use a sieve to get rid of the excess flour.
Add the flour-coated blueberries to your muffin batter and gently fold them in until just combined.
Divide the muffin batter equally between your 12 cases. Sprinkle some extra blueberries on top if desired.
Bake for 20-30 minutes, until a toothpick through the middle comes out clean. Baking time will depend on the depth of your muffin tin and also the size of your liners.
Transfer the muffins to a wire rack and leave them to cool completely. Once cool, top with a dusting of icing sugar and enjoy!
- Use vegan margarine and not vegan “butter” (the blocky kind). The spreadable kind works best in this recipe as it contains more moisture. I really like Vitalite.
- Soy milk will produce the moistest, fluffiest muffins. Use unsweetened for best results.
- If you don’t have self-raising flour, use plain flour instead and add 2 teaspoons of baking powder and 1/4 teaspoon of baking soda to the recipe.
- Use fresh blueberries. Frozen ones tend to release more water and may result in soggy muffins!
- Lightly coat the blueberries in flour before adding them to the batter. This will prevent them from sinking to the bottom of the muffins.
- Leave a small gap at the top to allow space for the muffins to rise. You don’t want them to overflow!
Keep them in an airtight container in a cool, dry place such as a kitchen cupboard. I recommend lining the container with some kitchen towel to help absorb extra moisture.
Because these are made with fresh fruit, they wont last as long as other types of muffins. They’re best enjoyed fresh, on the day of baking, but will be fine to eat for up to 48 hours.
I haven’t tried this particular recipe with gluten-free flour but I do have a gluten-free lemon muffin recipe. I’d recommend adding flour-coated blueberries to that one for best results.
Yes, these are great for freezing! Just pop them into an airtight container and freeze for up to 1 month. When you’re ready to defrost, transfer them to a wire rack or a plate and leave them to sit out at room temperature until fully thawed. Do not refreeze.
That’s all for now! I hope you enjoy the recipe! If you make these eggless blueberry muffins at home, please let me know how you get on by leaving a rating and comment below. Happy baking! xo
Eggless Blueberry Muffins (Vegan)
Easy, fluffy blueberry muffins without eggs or dairy.
- 350 g Self-raising flour
- 140 g Caster sugar
- 100 g Soft light brown sugar
- 160 g Vegan margarine, melted
- 270 ml Unsweetened soy milk
- 2 Teaspoons Vanilla Extract
- 200 g Fresh blueberries (coated in 1/2 tablespoon self-raising flour)
- Icing sugar, to dust (optional)
Preheat your oven to 180°C (or 160°C for fan ovens). Line a muffin tin with 12 muffin liners.
In a large bowl, mix together the flour, caster sugar and brown sugar.
Add the melted margarine, soy milk and vanilla extract. Mix well until you have a smooth muffin batter.
Gently fold in the blueberries.
Divide the batter equally between your 12 muffin cases and bake for 20-30 minutes, until a toothpick through the middle comes out clean. Baking time will vary according to the depth of your tin/liners.
Transfer the muffins to a wire rack to cool.
Once cooled, top with a dusting of icing sugar and enjoy!
- Store in an airtight container in a cool, dry place for up to 48 hours.