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Top view of Eggless blueberry muffins on a round wooden board

Eggless Blueberry Muffins

Shweta Arora
These simple and easy Eggless Blueberry Muffins are made with whole wheat flour and are moist, tender, bursting with blueberry flavor and absolutely delicious! Perfect for breakfast or snack just on their own or pair with milk, coffee or tea. 
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 146 kcal

Ingredients
  

  • cup whole wheat flour atta, or all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup blueberries fresh or frozen
  • 1 cup milk using whole milk
  • 1 tablespoon vinegar
  • ½ cup sugar
  • ¼ cup oil canola or vegetable
  • 1 tablespoon yogurt
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F and line the muffin/cupcake tray with liner and keep ready.
  • In a large mixing bowl, sift together all the dry ingredients like wholewheat flour, baking powder, baking soda, and salt. Mix to combine and keep aside.
  • Add about ¼ cup of this dry mix to the blueberries bowl and mix well so that flour coats them evenly. Keep aside.
  • In another mixing bowl, add milk, and vinegar. Let it sit for 5 mins to curdle to form buttermilk. Stir in the oil, yogurt, vanilla extract, and sugar and whisk till all is combined and sugar has dissolved.
  • Pour the wet mixture into the dry and mix until just combined. Don't over mix. The batter will be on the thicker side. Add the blueberry and flour mixture and using a spatula gently fold the blueberries into the batter.
  • Using a spoon or ice-cream scoop evenly distribute the batter into 12 muffin liners. Fill only halfway through not till the top.
  • Tap the muffin tray to remove any air bubbles. Optional - Top each muffin with some more blueberries (optional)
  • Bake at 350°F for 15 to 20 mins or until they are done.
  • Test if the muffins are done by inserting a toothpick in the center of a muffin. If it comes out clean with no wet batter, that indicates muffins are done. If not, bake for additional 2-3 mins and check again.
  • Remove from the oven and allow to cool for 5 mins in pan and then transfer onto a cooling rack.
  • Optional - sprinkle some sugar on top while the muffins are warm.
  • Enjoy these eggless blueberry muffins with milk, tea or coffee.

Notes

Don't over mix the batter as that results in gluten formation resulting in tougher muffins. Mix just until the flour is combined. 
Toss the blueberries with some flour before mixing in the batter. It prevents them from sinking to the bottom of the muffins. 
The batter consistency should thick not runny and such that you should need two spoons to scoop the batter into muffin molds.
If it's too runny add a tablespoon of flour at a time and adjust the consistency. If it's too thick, add a tablespoon of milk at a time and adjust the consistency. 
These are lightly sweetened so adjust the sugar to your liking.
Do not cool the Muffin too long in the muffin pan, they will become soggy
For mini-muffins: Bake at 350°F for about 12 - 15 minutes. Makes about 24 mini muffins.
Store these muffins covered at room temperature for 1-2 days, then transfer to the fridge for up to 1 week. Freeze for up to 2 months. 
To bake in Air-fryer, fill the batter in silicone molds and place them on the bottom of the air fryer. Bake at 320°F or 350°F (depending on the airfryer) for 12-15 mins or until done i.e. toothpick inserted in the center of a muffin comes out clean without any batter stuck on it.

Nutrition

Calories: 146kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 139mg | Potassium: 94mg | Fiber: 2g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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