Egg Free Blueberry Muffins
Muffins are a timeless classic, loved for their versatility and comforting flavors. But what if you’re looking for an eggless option that doesn’t compromise on taste or texture? You’ve just found it! Perfect for breakfast on-the-go, a midday snack, or a delightful dessert, these eggless blueberry muffins are a crowd-pleaser for all occasions. The combination of tangy yogurt, unsweetened applesauce, and fragrant lemon zest lends a delightful complexity to the muffins, while the plump blueberries provide bursts of juicy sweetness in every bite. Whether you have an egg allergy or simply prefer eggless baking, these muffins are sure to satisfy your cravings for a delectable treat. For more egg free recipes, be sure to check out these eggless banana muffins and this collection of egg free breakfast ideas.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
All-purpose flour (or white whole wheat flour) – Provides structure and texture to the muffins. This can be swapped for a gluten-free flour. See “substitution” section for more notes. Yogurt – Adds moisture and helps bind ingredients together without the need for eggs. Unsweetened applesauce – Another egg substitute that contributes moisture and tenderness to the muffins. Maple Syrup – Provides sweetness and depth of flavor. Lemon Zest – Do not skip this! It brightens up the flavor profile with its zesty kick, complementing the sweetness of the blueberries. Blueberries – While the recipe calls for fresh blueberries, frozen certainly can be used. Note that the fesh blueberries don’t bleed as much into the batter as their frozen counterpart.
Substitutions
Gluten-free? Use a 1:1 gluten free flour like this one. Almond flour will not work. Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work. Here are the best yogurts for babies and toddlers. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer No blueberries? You can add raspberries, chopped strawberries, or even grated apples or pears!
Step-by-Step Instructions
Equipment
If you’re looking for a nonstick pan, this silicone muffin tin is absolutely amazing! No need for greasing or muffin liners, and the muffins just pop out effortlessly. And here’s my favorite nonstick muffin pan (pictured). You will need to grease it but your muffins will bake up nice and even.
Storage
Transfer to an airtight container and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly. To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight. Here’s a step-by-step guide on how to store and freeze muffins.
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