Do not go further if you are looking for a recipe for Blueberry Muffins without eggs. These Eggless Blueberry Muffins are soft, moist, and super fluffy. Full of blueberries and very tender, these muffins are really the best homemade blueberry muffins.
How To Make Eggless Blueberry Muffins
Preheat the oven to 425°F (218°C). Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside. If using paper liners, lightly grease them as well. Take the flour, baking powder, baking soda, and salt in a large bowl. Whisk well to combine.
Add blueberries and gently mix in the flour mixture.
Take melted butter, sour cream, sugar, milk, and vanilla in a medium bowl. Whisk well until everything is well combined.
Pour wet ingredients into dry and mix gently until just combined. The batter will be thick.
Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter. Sprinkle the sugar over the top if you like.
Bake the muffins for 5 minutes at 425°F (218°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Continue baking for 18-20 minutes or until the cake tester inserted in the center comes out clean. Because every oven is different, keep an eye on the oven after 12 minutes of baking time after reducing the temperature. Remove the muffins from the oven and let them cool in the pan for 5-6 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions
Blueberry muffins are perfect to have for breakfast. It tastes delicious with some butter spread on it. We can also have it as a snack or a dessert post-dinner. These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.
More Eggless Muffins
Recipe Card
But these muffins are perfect for baking throughout the year. If you can not find fresh blueberries, use frozen berries! They are delicious, bakery-style, and incredibly easy to make. Flavor: The muffins are full of blueberries, giving sweet and tart flavors to the muffins. It has the flavor of vanilla, and do not forget the irresistible buttery flavor. Texture: Eggless Blueberry Muffins are fluffy and tender. These muffins are moist, light, and have soft crumbs. Straightforward: The recipe is manageable and even easy for beginner bakers. We require very straightforward ingredients, and mixing the batter is pretty quick. Equipment: You don’t need an electric mixer to make the muffin batter. All you need are mixing bowls, a whisk, and a spatula. Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk. Butter: Melt the butter and let it cool slightly before mixing it with the other ingredients. Instead of only butter, you can use ¼ cup melted butter and ¼ cup oil. Blueberries: We can also use frozen berries instead of fresh ones. If using frozen blueberries, add them to the batter as frozen; do not thaw. Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless blueberry muffins will rise well and have nice domed muffin tops. Jumbo Muffins: Instead of 12 regular muffins, you can also make six jumbo muffins. For jumbo muffins, increase the baking time to 28-30 minutes; initially, 5 minutes at 425° F and then at 350° F for 23-25 minutes or until the cake tester inserted in the center comes out clean. Measurements: Use the kitchen scale to measure the ingredients for the best results. To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan, resulting in dry muffins.
