Eggless Blueberry Muffins

The recipe for these eggless blueberry muffins couldn’t be easier. They’re ready in only 25 minutes and all you need for the preparation is one bowl! And they’re so delicious and of course vegan. The perfect little treat! Simple and DELICIOUS!!

I LOVE making muffins because it’s just so easy! I mean I love baking in general, but my favorites are definitely muffins. I’ve always had a weakness for moist and perfectly sweet muffins. And this didn’t change when I became vegan…

How to Make Vegan Muffins – Eggless Blueberry Muffins

Making vegan muffins really isn’t more complicated than making regular muffins with eggs. Instead of eggs you can just use flaxseeds, mashed bananas, or apple sauce. They’re all a great, easy, and very cheap egg replacer. My favorite are vegan muffins with banana. SO easy! You can even veganize old muffin recipes this way. Replacing milk is even easier than replacing eggs. Just use plant-based milk alternatives instead such as almond milk, soy milk, or oat milk. I posted a little guide to vegan baking a couple of weeks ago and Peta also has some great tips.

For the eggless blueberry muffins I used a mixture of all-purpose flour and almond flour. I love vegan muffins with almond flour because the almond flour makes them extra moist. If you can’t get hold of almond flour or if you’re allergic to almonds, you can of course just use regular flour instead.  No problem at all! The other “secret ingredient” to make these vegan blueberry muffins extra moist is yogurt. I used vanilla-flavored soy yogurt, but plain yogurt is also fine. I used to make blueberry yogurt muffins before I became vegan and this was the first time I made them with plant-based yogurt. And they turned out so good! We enjoyed them with some vegan yogurt and lemon zest on top. Yummy!

If you’re looking for more vegan recipes for muffins, you might also like a roundup of 25 delicious vegan muffins I posted last year. Let me know if you give these eggless blueberry muffins a try. I hope you like them as much as we do!

Have a great and sunny week!

Sina – xx

5 from 1 vote

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Eggless Blueberry Muffins

The recipe for these eggless blueberry muffins couldn't be easier. They're ready in only 25 minutes and all you need for the preparation is one bowl! And they're so delicious and of course vegan. The perfect little treat! Simple and DELICIOUS!!

Course Breakfast, Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 12 muffins

Calories 157 kcal

Ingredients

For the eggless blueberry muffins (vegan):

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 2 teaspoons baking powder
• 1/4 cup brown sugar
• 1/4 cup agave or maple syrup
• 1 banana, mashed
• 1 cup vanilla-flavored soy yogurt
• 1 cup blueberries
• 1/4 cup almond milk

For the topping (optional):

• about 6 tablespoons vanilla-flavored soy yogurt
• 2 teaspoons lemon zest
• 1/4 cup blueberries

Instructions

1. In a medium bowl, combine all ingredients except the blueberries. Stir with a wooden spoon until well combined.
2. Add the blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
3. Place baking cups in a muffin pan and divide the mixture evenly.
4. Bake for about 20 minutes at 360°F. Let the muffins cool down for about half an hour.
5. Top with more soy yogurt, lemon zest, and blueberries if you want or just enjoy them by themselves.

Nutrition Facts

Eggless Blueberry Muffins

Amount Per Serving

Calories 157 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 0.3g 2%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 16mg 1%

Potassium 129mg 4%

Total Carbohydrates 30g 10%

Dietary Fiber 2g 8%

Sugars 12g

Protein 4g 8%

Vitamin A 1%

Vitamin C 5%

Calcium 6%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.