These delicious egg free Blueberry Muffins are made easily in a single bowl, requiring basic pantry ingredients. The optional cinnamon streusel topping gives it a lovely cinnamon-spiced crunch. If you need a dairy free muffin, simply swap out the milk and butter (in the topping) for your favorite DF versions.
My kiddos frequently ask for these muffins, or for Peach Muffins – you can swap out the blueberries for peaches for a great summer muffin! This egg free bluberry muffin recipe is also a fun one for kids to help out with. Mine love helping measure and whisk the ingredients together, and the streusel topping is especially fun for them to make and crumble with their hands.
One of my favorite things about muffin recipes is that they’re versatile (ie: swap any other berry for blueberries, omit the streusel and top with sugar or a glaze, adjust the amount of sugar, etc.). They’re also easily made into mini egg free blueberry muffins, perfect for a brunch spread.
With simple ingredients and one bowl, these allergy friendly blueberry muffins are easy to make for a weekend breakfast (or even a weekday!). For a dairy free version of this recipe, you can easily substitute your favorite DF milk. Same for the streusel topping – DF butter or margarine would make for an easy substitute.
What You’ll Need for Egg Free Blueberry Muffins
You’ll need a short list of pantry ingredients, plus milk and blueberries (and butter, if making streusel topping).
Dry Ingredients: Flour, Sugar, Baking Powder, Baking Soda, Salt, and Cinnamon–optional, but delicious!
Wet Ingredients: Milk, Unsweetened Applesauce, Oil (vegetable or canola), Vanilla Extract
And finally, fresh blueberries, of course! I’m sure you could substitute frozen blueberries, if that’s what you have available.
How to Make Eggless Blueberry Muffins – A Summary
Preheat your oven to 350F, and grease your muffin tin(s). You’ll need about 8 muffins. Measure out 2/3 cup of blueberries. I like to cut my blueberries in half (especially large ones) for more even distribution, but you can also leave them whole if desired.
In a large bowl, stir together all of the dry ingredients listed in previous section. Add wet ingredients to the bowl, adding the vanilla last. Whisk together just until combined (be sure not to overmix, or they may not rise as well).
Gently fold in prepared blueberries. Spoon batter into muffin tin, filling each cup 2/3-3/4 full.
Bake muffins at 350F for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Baking with Food Allergies
With egg and nut allergies in our family, most of our baking is egg free. After baking without eggs for almost 5 years, I’ve almost grown to prefer egg free baked goods. I enjoy the soft, fluffy texture of eggless recipes.
In my egg free baking, depending on the recipe, you’ll find basic ingredients like applesauce, oil, baking powder, and sometimes cornstarch (like in my eggless French Toast and cheesecake recipes) used in place of eggs. There isn’t any specific ratio I stick to, since each recipe is unique.
Egg Free Blueberry Muffins
Ingredients
Dry Ingredients
- 1 cup flour (lightly spooned into cup and leveled off with a knife)
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp cinnamon (optional)
- 2/3 cup blueberries
Wet Ingredients
- 1/2 cup milk (may also substitute DF milk)
- 3 Tbsp vegetable or canola oil
- 3 Tbsp unsweetened applesauce (level, not heaping)
- 1/2 tsp vanilla extract
Streusel Topping (Optional)
- 2 Tbsp butter (or DF margarine), softened
- 1/4 cup granulated sugar
- 5 Tbsp all purpose flour
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350F. Spray muffin tin with cooking spray (recipe makes about 8 average sized muffins).
- Rinse and measure out 2/3 cup fresh blueberries. You can leave them whole or slice them in half for more even distribution (I always slice mine).
- Optional: Prepare streusel topping by stirring together all streusel ingredients in a small bowl. This mixture should resemble wet sand.
- In a large bowl, whisk together all dry ingredients, except blueberries.
- Add wet ingredients to dry, adding vanilla last, and stir just until combined. Gently fold in blueberries. Try not to overwork batter, or muffins may not rise as well.
- Fill muffin cups 2/3 to 3/4 full. If adding streusel, evenly top each muffin with streusel crumbles. If omitting streusel, I recommend topping with a sprinkle of sugar or a cinnamon-sugar blend.
- Bake at 350F for 15-17 minutes, or until a toothpick inserted in center of muffin comes out clean. Allow to cool in the pan for a few minutes before carefully transferring to a wire cooling rack.
I have a granddaughter with egg and nut allergies, and a daughter with dairy allergies. I tried this recipe and used frozen blueberries, with oat milk and plant butter substitutes. They were delicious! Would never have guessed they were vegan. 5 stars for me!
I’m so happy to hear this! Thank you for the wonderful review. I’m glad you enjoyed!