Eggless Blueberry Muffins

As someone suffering from Celiac disease, I understand just how limiting it can feel when food can make you feel like absolute death. All of my recipes are gluten free, but I like to feature other diet-friendly recipes like dairy free alfredo sauce for my readers out there who might have other allergies or sensitivities.

As always, my eggless blueberry muffin recipe is gluten free, but it's also free of eggs. So, whether you have an egg allergy or sensitivity, or you just don't have any in the fridge, you can still enjoy some of the most delicious, moist, tender, and blueberrific muffins you've ever had.

Why You'll Love This Recipe

• Simple and Easy: These muffins might have a tinty twist to make them more diet-friendly, but they're still just as easy to make as any other muffin recipe.
• Moist and Tender: These muffins are so moist and tender with a wonderful texture.
• So Many Blueberries: These muffins are fully loaded with blueberries in every single bite.
• Diet-Friendly: With no eggs, gluten, or nuts, these muffins are perfect for just about anyone.
• Versatile: These make the perfect sweet breakfast, brunch addition, or afternoon snack.
• Great for Meal Prep: These muffins are freezer-friendly, so you can make a double batch and save some for later.

Ingredients

• Gluten Free Flour: I prefer Bob's Red Mill 1:1 baking flour. I find it gives my baked goods the best texture.
• Sugars: A mix of granulated sugar and light brown sugar gives the muffins their sweetness.
• Almond Milk, Chia Seeds, and Apple Cider Vinegar: This combination gives the muffins the tangy note of buttermilk and also takes the place of eggs.
• Sour Cream: Room temperature sour cream adds a ton of moisture and flavor to the muffins, and its acidity helps the muffins rise as well as become more tender.
• Applesauce: Applesauce adds more moisture to the muffins and reduces the amount of sugar needed to sweeten them.
• Butter Olive Oil: Butter olive oil helps make the muffins super tender while adding a richer, buttery flavor to them. I prefer Costabile brand oils because they are of the highest quality and purity, and they come straight from Italy!
• Vanilla Extract: I prefer Singing Dog vanilla for its quality, purity, and deep, rich flavor.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

• Berries: You can use blueberries, raspberries, blackberries, chopped strawberries, or any of your other favorites in this recipe.
• Lemon Blueberry Muffins: Add a little lemon juice and/or zest for a classic flavor combination.
• Add Cinnamon: Adding cinnamon gives the muffins a nice, earthy warmth that works perfectly with the blueberries.
• Fresh or Frozen: While I recommend fresh blueberries, you can use frozen in this recipe. If using frozen blueberries, be aware that the color may bleed.
• Buttermilk: If you aren't affected by dairy milk, use an equal amount of buttermilk in place of the vinegar and almond milk.
• Traditional: If you don't have allergies, you can use all purpose flour in the same amounts and swap out the chia seeds for one egg. You can use a half and half mix of regular and whole wheat flour, as well, for heartier muffins.
• Blueberry Chocolate Chip Muffins: Add your favorite kind of chocolate chips to these muffins.

Instructions

1. Combine the almond milk, vinegar, and chia seeds in a liquid measuring cup and set it aside.
2. Whisk the dry ingredients in a large mixing bowl. Then, gently mix in the blueberries with a rubber spatula.
3. Whisk the wet ingredients in another large bowl. Then, mix them into the dry ingredients with a rubber spatula until combined.
4. Using a cookie scoop, divide the batter evenly between the wells of a lined 12-count muffin tin. Add more blueberries if you like at this point.
5. Bake the muffins until a toothpick inserted into the center comes out clean. Then, remove them from the oven and let them cool for about 10 minutes. Transfer them to a wire rack to cool completely.

Expert Tips

• I highly recommend Bake Choice tulip cupcake liners for muffins and cupcakes. They allow the muffins to rise fully while holding their shape.
• For really pretty crowns, let your muffin batter rest for about 10 minutes before baking.
• Be very gentle when mixing in the blueberries. You don't want them to burst!
• If you freeze your muffins, be sure to chill them first. This ensures they freeze more quickly and prevents condensation inside their wrapping.

Pairing Suggestions

These muffins make a wonderful sweet breakfast with a glass of milk or a cup of coffee or tea. You can also make them part of a larger breakfast or brunch, pairing them with savory options like kimchi egg cups, a chicken and egg breakfast casserole, or a prosciutto waffle sandwich.

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