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!
Table of Contents
About These 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
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.
Sifting 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.
Mixing 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.
Making Blueberry Muffins 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.
Baking 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 blueberry muffins warm or at room temperature.
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.
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!
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.
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.
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.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Blueberry Muffins (Eggless and Vegan)
- 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
- 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
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 blueberry muffins 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.
- I suggest to use fresh blueberries. Frozen blueberries can make the muffins soggy. In a pinch you can use dried blueberries instead of fresh.
- This recipe can also be made with all purpose flour instead of whole wheat flour. Or you can use an equal mix of both all purpose flour and whole wheat flour.
- Swap olive oil with any neutral flavored oil or melted coconut oil.
- Instead of raw sugar you can use palm sugar, jaggery, coconut sugar or maple syrup. You can add the sweeteners less or more according to your preferences.
- The recipe can be scaled to make a small batch or a big batch, if you prefer.
Nutrition Info (Approximate values)
This Blueberry Muffins Post from the blog archives first published in February 2018 has been republished and updated on 22 July 2021.