Eggless Dairy Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins get their golden dome and tender crumb from a simple batter loaded with juicy blueberries in every bite. A splash of lemon juice adds a bright, tangy note that plays beautifully against the sweetness, while a coating of flour on the berries keeps them suspended throughout instead of sinking to the bottom. The turbinado sugar sprinkled on top bakes into a delicate, crackly crunch that contrasts with the soft interior. Each one bakes up tall and moist, with just enough structure to hold its shape while staying pillowy inside. It's an easy one-bowl-adjacent method — mix wet, mix dry, fold gently, and you're rewarded with bakery-quality muffins. This recipe is a solid pick for an egg free kitchen, delivering all the classic blueberry muffin comfort without any fuss.

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Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
⅓ cup dairy free butter, melted and cooled slightly
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 cup dairy free milk
1 tbsp lemon juice
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tsp all-purpose flour, for tossing blueberries
2 tbsp turbinado sugar, for topping (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
Stir together the dairy free milk and lemon juice in a small bowl or measuring cup and let stand for 5 minutes until slightly curdled.

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