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No Egg Blueberry Muffins

These easy homemade eggless blueberry muffins are perfect for breakfast or a quick after-school snack. Packed with blueberries, this muffin recipe can be made using one bowl and done in less than 30 minutes.

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These classic and simple blueberry muffins are the best!!  My kids love them and I usually double the recipe every time I make them.  This is a great recipe that I highly recommend.

Costco just opened up about 5 miles from our house so we HAD to get a membership. We are buying up all their frozen fruit, perfect for smoothies and the blueberries are perfect for this muffin recipe.

closeup view of no egg blueberry muffin on a wooden cutting board

No Egg Blueberry Muffins Recipe

Update- My middle son got a job this summer picking blueberries! This has been so awesome because we are making a ton of these this year! Every day he comes home with juicy blueberries!

Scroll down below to get to the recipe card and print it out!

Can you freeze eggless muffins?

They freeze great, just pull them out the night before and they will be ready for breakfast in the morning. They are also a great after-school snack.

You can use fresh or frozen blueberries so they are good any time of year. When blueberries are in season, I will make tons of them and stick them in the freezer.

Kitchen tools I love and use to make these eggless blueberry muffins recipe.

Large bowl– I LOVE stainless steel bowls. They are great in the kitchen for all kinds of cooking and baking. They hold up well and don’t need to be replaced often.

Reusable Silicone Muffin Liners– These are great because no muffin or cake gets stuck to the paper, which can be a problem with eggless recipes.

Silicone Muffin Tin– You know I love silicone and this muffin tray is awesome!

KitchenAid Hand Mixer– You can use a stand mixer for this recipe, but you don’t have to get it out if you don’t want to. A simple hand mixer will do fine. I actually use my hand mixer way more than my stand mixer. It’s just easier to get out and clean. Anyway, the hand mixer I linked to above is one I got for a wedding gift over twenty years ago and it’s still going strong and I bake A LOT! I definitely recommend it.

Cooling Rack– I like the one linked because it doesn’t take up much room in your cabinet.

Eggless Dessert Resources

If you’re anything like me, you’re probably on the lookout for eggless recipes. It’s such a disappointment when you think you’ve found the perfect one, only to discover it sneaks in an egg.

I had an eggless recipe board on my personal Pinterest page, and it turned into one of my go to places to look when I was ready to find a new recipe. I realized I needed to do this on my blog page, so now you can easily access all these fantastic recipes.

Check out my EGGLESS Recipe board. it’s packed with tons of delicious recipes, and I add new pins every week. I’m always on the lookout for exciting new recipes!

I also have an EGG FREE Desserts Facebook page and it has over 3400 followers! I’ll be sharing any fantastic egg-free recipes I stumble upon.

I like to keep things simple; no weird ingredients in my recipes. This no egg blueberry muffin recipe uses pantry staples, so you probably have everything you need right now. No need to run out for a special egg replacer that you’ll never use again.

overhead view of eggless blueberry muffin on a wooden cutting board

Ingredients to make eggless blueberry muffins

Blueberries– Fresh blueberries are always the best, but you can use frozen for the freshest blueberries any time of year.

All Purpose Flour– I use white unbleached flour.

White Sugar

Baking soda

Baking powder

Milk– Any percent milk is fine to use. I normally use 1% because that’s what I have in my refrigerator, but whole milk is fine too. I’ve never tried this with non-dairy milk like almond milk or soy milk, but I think it will turn out ok. Please let me know if you try it out and tell me the results.

Applesauce -Some people prefer using sour cream, but I like applesauce. I used unsweetened applesauce in this recipe, but you can use sweetened if that’s what you have in your pantry.

How to make blueberry muffins without eggs.

Step 1

Preheat the oven and spray your muffin pan with a nonstick spray or add in silicone or paper liners.

Step 2

This recipe is super easy! Just combine all the ingredients (except blueberries) in a large mixing bowl. No need to separate the wet ingredients and dry ingredients and get a separate bowl. When combined, fold in the fresh blueberries.

Step 3

Fill the muffin cups up 1/2 way with the muffin batter.

Step 4

Place muffins in a preheated oven and on the center rack of the oven. The baking time is about 18 minutes or until golden brown.

Place them on a wire rack and store them in an airtight container (or freezer bags) when they get to room temperature. They will last for 2-3 days, but they’ll be gone before then.

Tip 1

You may want to coat the blueberries in about a tablespoon of flour before adding them to the batter. This will stop them from sinking to the bottom of the muffins. I usually don’t do this because I’m in a hurry most of the time. It still tastes the same.

overhead view of eggless blueberry muffin on a wooden cutting board

More eggless muffins and other yummy egg free recipes

Just a quick friendly reminder: I would absolutely LOVE it if you could drop some feedback in the comment section for these mouthwatering blueberry muffins. A shiny 5-star rating would be awesome! Your ratings really make a difference for others looking for new and tasty recipes. Thanks a bunch! 😊🌟

closeup view of no egg blueberry muffin on a wooden cutting board
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4.67 from 3 votes

No Egg Blueberry Muffins

These easy homemade eggless blueberry muffins are perfect for breakfast or quick after-school snack. Packed with blueberries, this muffin recipe can be made using one bowl and done in less than 30 minutes.
Course Breakfast
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 muffins
Author Holly- Keeping Life Sane


  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1/2 cup applesauce
  • 1 cup blueberries


  • Preheat the oven to 375˚F.  Spray with nonstick spray or use cupcake liners in your muffin pan.
  • In a large bowl, combine all the ingredients, except blueberries.
  • Use a wooden spoon to mix.
  • Once all the batter is mixed thoroughly, gently stir in the blueberries.
  • Fill the muffin cups half full.
  • Bake for approximately 18 minutes.
Recipe Rating

S. Villnow

Tuesday 21st of March 2023

I made these for our grandchild who is allergic to eggs. But we really like these too! Very tasty.


Saturday 24th of December 2022

Like so many people today, it's over a week until payday am I'm broke. I have no muffin cups so I greased the muffin tins with margarine and dusted them with a little sugar. Luckily I had the dry ingredients, almond milk, and a can of applesauce and since I don't have blueberries I used raisins Which i soaked in water to plump overnight. Used a little cinnamon. They are in the oven and smell great. Hope they turn out ok.


Monday 26th of September 2022

Used half AP flour and half rolled oats, also halved the sugar. They turned out different than the pictures, but great!


Saturday 9th of October 2021

I did soy milk with mine! My son has a milk nut and egg allergy. Thank you!


Friday 17th of September 2021

this made way too much batter to fill normal sized silicone liners only halfway, so i had to fill them most of the way. they're cooking right now, so i don't know how they taste. i put in grapes instead of blueberries, and also added a tiny bit of vanilla.