Eggless Blueberry Muffins (Whole Wheat)
Bright and delicious blueberry muffins are the perfect sweet breakfast treat or a snack. This eggless blueberry muffin recipe is easy and healthy, and makes moist, soft, and delicious muffins with whole wheat flour. Here you’ll find step-by-step instructions with photos to prepare a batch for quick morning snacks on the go!
About Eggless Blueberry Muffins
I am a big fan of muffins. Fruit muffins, dessert-worthy muffins, healthy and indulgent and everything in between. They are all delicious in my book!
Typically to make them from scratch at home I use my tried-and-true Eggless Chocolate Chip Muffins recipe.
There were so many people that loved this recipe as much as I do, and I got many requests to make different versions with other scrumptious ingredients.
These classic blueberry muffins make for a tasty baked breakfast or sweet snack. They have a moist, soft crumb and of course are loaded with fresh sweet blueberries. Every bite is tasty and invigorating, and great to get you up and moving.
For a healthier morning treat I have made this blueberry muffin recipe eggless and with whole wheat flour. I also use thin coconut milk, so the recipe happens to be dairy-free and vegan.
The muffins are still super soft and flavorful – I promise you won’t even notice that they are healthy, too!
How to make Blueberry Muffins
Prep Blueberries
1. First, rinse ¾ cup of fresh blueberries (125 grams) in water a couple of times. Drain all the water and place the blueberries in a bowl or on a plate.
2. Add 1 tablespoons whole wheat flour. Coating the berries in flour before baking helps to ensure they won’t just sink to the bottom of the muffins.
3. Mix the flour with the blueberries so that they are well coated. Keep aside.
Sift Dry Ingredients
4. Now line a 12 muffin moulds pan with paper muffin liners. Or you can grease the muffin moulds with some olive oil or a neutral flavored oil.
5. In a sieve over a large mixing bowl, add 1.5 cups whole wheat flour (180 grams), 1 teaspoon baking powder, ¼ teaspoon baking soda and 1 pinch salt.
6. Sift all the dry ingredients.
7. Set the sifted dry ingredients aside. Preheat the oven at 180 degrees celsius or 350 degrees Fahrenheit for 15 minutes.
Mix Wet Ingredients
8. In another smaller bowl add ¾ cup sugar (150 grams).
9. Add 1 cup thin or lite coconut milk or plant-based milk of your choosing. You can also use dairy milk, if you prefer.
10. Now add 1 teaspoon vanilla extract.
11. Add 1 tablespoon lemon juice. You can also use 1 tablespoons apple cider vinegar or white vinegar.
The acidity helps to cut the sweetness a bit and gives the muffins a nice rise without eggs.
12. Add 4 tablespoons olive oil or any neutral flavored oil. Even coconut oil can be used. But make sure that the coconut oil is in melted state and not solid state.
13. Whisk the wet ingredients together with a wired whisk.
14. Whisk for 1 or 2 minutes so that the sugar is completely dissolved.
Make Batter
15. Add the wet ingredients mixture to the sifted flour.
16. Using a small wired whisk, gently and lightly mix. Be careful to not over mix the batter. Doing so will result in a denser blueberry muffin.
17. Small lumps are fine in the batter. If the batter seems a bit too thick, add a splash more of the coconut milk and gently stir again.
18. Now add the flour coated blueberries.
19. Using a spoon or spatula, gently fold the blueberries in the batter.
Make Eggless Blueberry Muffins
20. Use a spoon to add the batter to the muffin moulds so they are ½ or ¾ of the way full.
21. Place the muffin tray in the center rack of the oven. Only heat the bottom heating element (bake mode in OTGs available in India).
Bake the blueberry muffins for 25 to 35 minutes. Check them after 20 minutes and keep and eye on them so they don’t get too browned.
Timing will vary as no two ovens will have the same temperature and size. So do keep a check. Only open oven to check after ¾ of the baking is done.
22. Remove when the muffin tops have become light golden.
23. Insert a bamboo skewer or a toothpick (where there are no berries) to check for doneness. If it has any batter sticking on it then bake for some more minutes.
24. Let the muffins cool for about 2 to 3 minutes in the pan before taking them out and placing on a cooling rack.
25. Serve these vegan and Eggless Blueberry Muffins warm or at room temperature.
FAQs
Can I make this recipe with frozen blueberries?
Fresh berries certainly work best, and frozen blueberries might make the muffins a bit too moist. I suggest using dried blueberries if fresh aren’t available.
What other types of milk can I use to make these blueberry muffins?
I prefer coconut milk in this recipe, however, you can use just about any plant-based milk or even dairy milk. Almond, soy, and cashew milk are great options!
Can I make muffins with water?
Yes you can! They will be a bit lighter and not quite so richly flavorful, but the blueberry muffins will still hold together well and taste delicious.
What other sweeteners can I use in this muffin recipe?
I’ve used raw cane sugar, but feel free to use your preferred sweetener. Jaggery, coconut sugar, palm sugar, or white granulated sugar. But avoid using honey as it become toxic on heating.
How long do homemade blueberry muffins keep well?
For the freshest taste I recommend that you keep the muffins in a sealed container in the fridge. They’ll keep well for up to a week. Reheat in the microwave for just a few seconds until slightly warmed.
Step by Step Photo Guide Above
Ingredients
Dry ingredients
- 1.5 cups whole wheat flour or 180 grams
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
For coating blueberries
- ¾ cup fresh blueberries – 125 grams
- 1 tablespoons whole wheat flour
Wet ingredients
- ¾ cup raw sugar – 150 grams or organic unrefined cane sugar or ¾ cup white granulated sugar
- 1 cup thin coconut milk or lite coconut milk or almond milk or thin cashew milk or soy milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or apple cider vinegar or white vinegar
- 4 tablespoons olive oil or any neutral tasting oil
Instructions
For coating blueberries
- Rinse fresh blueberries in water a couple of times. Drain all the water and take the blueberries in a bowl or plate.
- Add 1 tablespoons whole wheat flour.
- Mix the flour with the blueberries so that it coats them well. Keep aside.
Sifting dry ingredients
- Line a 12 muffin moulds pan with paper muffin liners. Alternatively grease the muffin moulds with some olive oil or a neutral flavored oil.
- In a sieve, take the whole wheat flour, baking powder, baking soda and salt.
- Sift all the dry ingredients.
- Keep the sifted dry ingredients aside. Preheat oven at 180 degrees Celsius or 350 degrees Fahrenheit for 15 minutes.
Mixing wet ingredients
- In another bowl take the raw sugar.
- Add thin coconut milk. You can even use almond milk or cashew milk. Dairy milk can also be used. Even plain drinking water can be used. I have used third extract of homemade coconut milk. If you use store brought coconut milk, then make it thin by mixing with some water.
- Add vanilla extract and lemon juice. You can also use apple cider vinegar or white vinegar in place of lemon juice.
- Now add olive oil. Any neutral flavoured oil can also be used. Even coconut oil can be used. But make sure that the coconut oil is in melted state and not solid state.
- With a wired whisk begin to mix the wet ingredients.
- Stir and mix briskly for 1 to 2 minutes till all the sugar is dissolved and the oil is mixed well.
Making batter
- Add the wet ingredients mixture to the sifted flour.
- Using a small wired whisk, gently and lightly mix. Do not use much pressure when mixing.
- Small lumps are fine in the batter. Do not over mix. In case if the batter becomes too thick, then you can add some more coconut milk.
- Now add the flour coated blueberries.
- Using a spoon or spatula, gently fold the blueberries in the batter.
Baking blueberry muffins
- With a spoon fill in the batter in the muffin liners till ½ or ⅔ of their volume.
- Keep the muffin tray in the center rack of the oven. Only heat the bottom heating element (bake mode in otgs available in india). Bake the muffins at 180 degrees celsius for 25 to 35 minutes.
- Remove when the muffin tops have become light golden.
- While checking with a bamboo skewer or a toothpick, check the part where there are no blueberries. It should come out clean and with no batter sticking on it.
- After 2 to 3 minutes remove the muffin cups and place them on a wired tray or rack for them to cool.
- Serve eggless blueberry muffins warm or at room temperature.
Nutrition
Eggless Blueberry Muffins from the blog archives was first published on February 2018.
Which brand of wheat flour do you recommend for cakes? I tried this with safe harvest brand and it did not bake well :(.
Sorry to hear that. If you could let me know what issues you faced, I could help you.
It was under baked. While the crust was well done, inside was still half done.
Thanks for reverting back. Looks like the batter needed to bake more. Since you mention the crust was done, it appears that there was an uneven temperature or a slightly lower temperature in the oven.
While baking cakes or muffins, it is best to use both the top and bottom heating elements or only the bottom heating element of the oven.
If the heating comes from the top element and not the bottom, the tops will get baked well while the base and the center of the muffin may remain undercooked.
It may also happen that the oven is hot enough and is slow in baking. In this scenario, more time will be needed to bake the muffins. Each oven works differently, so the time varies.
I hope this helps.
Thank you, will try it again.
Hi! Thank you for the amazing recipe. I made it as a cake and it came out to be really well. Being an atta cake, it wasn’t dense, but very soft just like a maida cake. Thanks a ton ?
Great and thanks for letting me know the results of the variations you made to the recipe. Most welcome.
Tried these muffins.. they turned out perfect.. thank you so much for the recipe
Welcome and thanks for sharing the feedback. Glad to know. Happy Baking.
Thank you so much for this recipe!
I made this twice both times as a cake that too on the stove in a pressure cooker in a steel box. I cooked the whole cake in one batch on a very low flame so it took about 80 minutes to cook. I replace the vegan options with the same quantities of double cream milk and melted butter. The cake came out browned beautifully. The crumb was soft and moist. I had company over and they all loved it. Surely a keeper! Thank you again and God Bless!
P.S.: I love your recipe for the whole wheat banana cake as well. Made that twice and that’s another keeper of a recipe!
Welcome! And thank you for sharing the variations and the changes you made to the blueberry muffins recipes. I am glad that the variations in the recipe worked for you. Thanks for your kind wishes too and the rating. Stay Safe.
Hello Mam…I have some dried blueberries. can I use it instead of fresh blueberries ? Plus can I use maida instead of wheat flour ?
hello rakshitha, you can use dried bluberries. yes, you can use maida instead of wheat flour. just add less coconut milk or almond milk in the recipe as maida will need less liquids.
Can we make cake instead of muffins with the same proportions?
You can try. I think it should work.
Hi, I tried to bake a cake with this mix. While the sides and top were baked well, it remained undercooked in the centre. Also all blue berries settled after the bottom making it very moist at the bottom too. I had top and bottom heating on. What could have gone wrong and what can I do to improve in future?
Hi Neera, the batter must have baked but its the blueberry juices that might have the center and bottom become moist.
The blueberries have to be coated very will with dry flour. This prevents them from settling at the bottom while baking.
I think all the blueberries settled at the bottom and hence this issue. If they were distributed evenly throughout the cake, then this issue would not have happened.
May be you could next time reduce the blueberries to ½ cup and see if it works.
Additionally when using fresh fruits in any cake, it is better to bake it for some more minutes.
The moisture/juices of the fruits increase the baking time. Baking for more time helps to evaporate the extra moisture from the batter leading to a well baked cake.
Hello
Greetings from Singapore
This recipe is awesome.
I’ve tried most of your recipe.
All turned out well.
Thank you so much.
hi shanthy, thank you for this positive review and rating on blueberry muffins recipe. glad to know. most welcome and happy baking.
Can you add soaked chia seeds to these muffins?
You can try adding.
Can you please tell what is the substitute if fresh blueberries are unavailable? Can we use blueberry crush?
geetha, canned or dried blueberries can be used. you can use blueberry crush, but then you will have to cut down on the amount of sugar and this will depend on the sweetness of the crush. hope this helps.
You’re all recipes are awesome and yummy. So for that????????????????????????????????
Thanks Shishirdube
Hi! Thank you for your amazing recipes. I am going to try this out and wondering if this is a wholemeal flour or wholewheat atta?
Thanks in advance!
Welcome. It is wholewheat atta, but the recipe works with wholemeal flour also.