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Eggless Blueberry Muffins (Made with Applesauce)

These DELICIOUS eggless blueberry muffins are perfect for breakfast or a quick after-school snack. NO eggs are needed.

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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 eggless blueberry muffin on a wooden cutting board

Eggless 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! Everyday he comes home with juicy blueberries!

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

Can you freeze blueberry 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 these and stick them in the freezer.

Kitchen tools I love that I use to make this no egg muffin.

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 replace 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 like me, then you’re probably on the lookout for more recipes that are egg free.  I hate finding a recipe and clicking on it and it has an egg in it!

I started an eggless recipe board on my personal Pinterest page and then realized that I should probably link it to my blog.  It’s great finding recipes that are egg free and when I need one I can go look and eat everything in it.

I have an EGGLESS Recipe board on Pinterest and there are a ton of great recipes.  You can follow it here.  I pin on it every week because I’m ALWAYS on the lookout for new recipes.

I also have a EGG FREE RECIPE Facebook page that I just started, so there is only one follower right now, me!  (Update:  It’s over 1800 now!!) Go follow over there and I’ll post any good recipes I find!

The recipes I create don’t have any weird ingredients and this recipe contains pantry staples, so you should have them all right now. No need to go out and purchase a special egg replacer.

overhead view of eggless blueberry muffin on a wooden cutting board

Ingredients to make no egg blueberry muffins

Blueberries– Fresh is always the best.

All Purpose Flour– I use white unbleached flour.

White Sugar

Baking soda

Baking powder

Milk– Any percent 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 a non-dairy milk like oat 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 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 in the center rack of the oven and baking time is about 18 minutes or until golden brown. They will turn out great!

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

Reminder: It would be GREAT if you could leave any feedback in the comment section for these delicious blueberry muffins and give me a 5 star rating. I love it when people rate my recipes. I helps other readers when they are looking for something new to make.

closeup view of eggless blueberry muffin on a wooden cutting board
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4.67 from 3 votes

Eggless Blueberry Muffins

My kids loves these DELICIOUS eggless blueberry muffins. They are perfect for breakfast or a quick after school snack. NO eggs needed.
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 paper cupcake liners in your muffin pan.
  • In a large bowl, combine all the ingredients.
  • 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.