These delicious Egg-Free Blueberry Muffins — with blueberries throughout and sugary tops—are perfect for breakfast, brunch or with coffee any time of day. The combination of buttermilk and apple cider vinegar lends these muffins a wonderfully tender and moist texture, along with a subtle tang that beautifully balances the sweetness of the berries. Whether you’re managing an egg allergy or simply seeking a lighter muffin option, these treats are sure to impress.
Making these muffins is both quick and easy. Start by preheating your oven and preparing a muffin pan. While the oven heats, mix the dry ingredients in one bowl, ensuring to fold in the fresh blueberries so they’re well coated with the flour mixture. In a separate bowl, combine the wet ingredients. Next, gently combine the two mixtures, being careful not to overmix. Once you have a thick batter, divide it evenly among the muffin cups. Start baking at a high temperature for a beautifully risen top, then lower the heat to finish baking until the muffins are golden brown and perfectly tender. Enjoy!
To make these Egg-Free Blueberry Muffins, you will need the following ingredients:
Preheat the oven to 425 ºF. Spray a standard 12-cup muffin pan with nonstick baking spray. Alternatively, line the muffin pan with paper liners.
In a large bowl, whisk together 2 cups all-purpose, ½ cup granulated sugar, ½ teaspoon kosher salt, 3 teaspoons baking powder, and ¼ teaspoon baking soda until combined.
Add in 1 cup blueberries and mix to coat with flour mixture.
In another mixing bowl, whisk together 1 ½ cups buttermilk, 1 teaspoon apple cider vinegar, 4 tablespoons melted and cooled butter, and 1 teaspoon pure vanilla extract until well combined.
Fold the wet ingredients into the dry ingredients and gently mix everything together with a rubber spatula or by hand. The batter will be thick and a little lumpy. Do not overmix.
Divide the batter between the muffin cups, filling each one right to the top. Sprinkle the tops with additional sugar if desired.
Bake for 5 minutes, then reduce the oven temperature to 350 ºF and continue to bake until golden brown and a tester inserted into the center comes out clean, about 15 to 18 minutes more.
Serve and enjoy!
Enjoy these Egg-Free Blueberry Muffins, featuring a fluffy texture and sweet blueberries, perfect for any time of day. Simple to prepare, they’re a delicious option for those seeking an egg-free treat! Have you tried this recipe? Let us know how it went by leaving a comment below.
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