YaYa’s Blueberry Muffins with No Egg
These egg-free blueberry muffins are soft, fluffy, and full of fresh lemon and berry flavor. Perfect for breakfast, brunch, or snacking, they come together quickly with pantry staples and bake up beautifully golden. Whether you're baking for an egg allergy or simply out of eggs, this simple recipe delivers moist, tender muffins every time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup whole milk room temperature
- 1 ½ tablespoons lemon juice plus zest from one lemon
- ½ cup granulated sugar
- ⅓ cup vegetable oil room temperature
- 1 teaspoon vanilla extract
- Zest of one lemon
- 1 ½ cups fresh blueberries or frozen, unthawed
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners and lightly spray them with cooking oil.
- In a small bowl, whisk the milk and lemon juice. Let sit for 5 minutes to curdle slightly.
- Add sugar, oil, vanilla, and lemon zest to the milk mixture. Stir well to combine.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt until well mixed and lump-free.
- Pour the wet ingredients into the dry ingredients and stir just until no dry spots remain. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Yaya’s Tips for Success
If you’ve ever been short an egg and wondered if a muffin could still turn out light and flavorful, I promise these will exceed your expectations. The combination of lemon juice and milk acts like a buttermilk substitute and gives the muffins a nice rise with a tender crumb.
- Be sure your milk and oil are at room temperature
- Don’t overmix the batter; a few lumps are okay
- Use fresh blueberries when possible, but frozen ones will work fine too (just don’t thaw them)
- Lightly spraying the muffin liners helps the paper peel off cleanly
Yaya’s Customization Ideas
There are so many ways to play with this recipe.
- You could easily turn it into a lemon raspberry muffin by swapping the blueberries for raspberries.
- Even make a cinnamon sugar topping for a bakery-style finish.
If you’re serving these at brunch, pair them with something savory like my Potato Pancakes or French Market Soup. These muffins are a wonderful base to make your own.
Yaya’s Original Recipe Card
