Egg Free Blueberry Muffins
These delicious small-batch egg free blueberry streusel muffins are made in a single bowl, and use simple pantry ingredients. Add the optional cinnamon streusel for a delightfully crunchy, spiced finish. Please note this recipe only yields approximately 6 muffins (updated serving amount 4/2026 for fuller, taller muffins).
Servings: 6 muffins
Ingredients
Dry Ingredients
- 1 cup flour (lightly spooned into cup and leveled off with a knife)
- 1/4 cup sugar (may increase to 1/3 cup for sweeter muffins)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 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, 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 6 standard muffins). *See notes if using muffin liners.
- Rise and gently dry 2/3 cup fresh blueberries. You can leave them whole or slice them in half for more even distribution (I like to slice mine).
- Optional: Prepare streusel topping – Stir together flour, sugar, and cinnamon. Stir in softened butter until mixture resembles wet sand. Set aside.
- In a mixing bowl, whisk together all dry ingredients, except blueberries.
- Add wet ingredients to dry, adding vanilla last, and stir just until combined (batter may be slightly lumpy). Gently fold in blueberries, without overworking batter.
- Distribute batter evenly into 6 muffins. If adding streusel, evenly top each muffin with streusel crumbles, gently pressing into the top of the batter.
- Bake at 350F for 17-22 minutes, or until tops are light golden brown, and a toothpick inserted in center comes out clean. Allow to cool in the pan for a few minutes before carefully transferring to a wire cooling rack.
Notes
- If using muffin liners, increase bake time by 1-3 minutes.
- For a dairy free muffin, simply swap out the milk and butter for your favorite DF versions.