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.
Simply delicious muffins!
Yummy!
These muffins are fantastic. I whipped them up for a brunch with friends, and everyone loved them. The texture was moist and the blueberries bursting with flavor made my morning bright.
Superb muffins recipe!
Best muffins ever!
Delicious! Made these muffins for my kids' breakfast and they loved them! The texture is just perfect, and the blueberries burst with flavor. It's so nice to have a recipe that's egg-free, as my daughter has allergies. Thanks for sharing this gem!
OMG, these muffins were totally bomb! Made 'em for a Sunday brunch, and my kids just devoured them. The blueberries burst with flavor, and they’re so easy to whip up—like, yum and done! Definitely adding this to my favs!
Delicious! I baked these muffins for a family brunch last weekend, and they were a big hit! Everyone loved the moist texture and bursts of blueberry. It was so easy to make, and I felt relieved that they were egg-free for my son. Will definitely make again!
