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October 12, 2017 By rachnaskitchen 42 Comments

Eggless blueberry muffins| Best eggless blueberry muffin recipe

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Eggless blueberry muffins step by step with Video

how to make eggless blueberry muffins

 

Eggless blueberry muffins are one of the best muffin recipe I have tried. These are gorgeous and delicious. These muffins are easy to bake at home and maybe better than the store ones. To make perfect eggless blueberry muffins following few points should be kept in mind. First is to measure the ingredients accurately. Second is to follow the exact recipe without changing any ingredients or step.

eggless blueberry muffin
In this eggless blueberry muffins, corn flour is added to get the cake like texture rather than bread like. Another thing I want to mention is that coating blueberries in flour mixture is absolutely important. It prevents blueberries from sinking at the bottom.
I can say this recipe is no fail recipe. I have tried it thrice and each time result was same. Recently I have prepared Red currant muffins using the same recipe.  These eggless blueberry muffins are moist, fluffy and packed with goodness of blueberries.  This recipes is butter less, instead of butter I have used olive oil which makes it healthy. These muffins are light on stomach and perfect morning breakfast. You can also make this blueberry muffins vegan by just replacing milk with water or almond milk and follow all other steps to prepare the recipe . Now let’s jump to the recipe.

If you are looking for some cakes and bakes, you may like Eggless chocolate brownie recipe,Moist Lemon Pound Cake Recipe From Scratch,Chocolate Sponge Cake With Fresh Whipping Cream, Eggless chocolate cake without condensed milk 

Check out the video recipe of eggless blueberry muffins

Ingredients

1 1/2 cup – All purpose flour/ maida
½ cup – Fresh blueberries
1 teaspoon – Corn flour
1 cup – Hot milk
¼ cup – Olive oil or coconut oil
½ cup – Sugar
½ tsp – Baking powder
¼ tsp – Baking soda
½ tsp – Vanilla essence

Let’s prepare eggless blueberry muffins step by step

eggless blueberry muffins step 1

Preheat the oven to 200 degree Celsius. Wash the blueberries, pat dry it using kitchen towel or tissue. Take two spoons of flour in a bowl and add blueberries to coat them properly.

Why to coat blueberries in flour? This step is important because It prevents berries from sinking at the bottom.

Line paper cups on a muffin tray. In a large mixing bowl add olive oil and sugar. Stir well. Now add hot milk, vanilla essence and stir it to combine. Liquid mixture is ready.

eggless blueberry muffins step 2

Sieve all dry ingredients all purpose flour, baking powder, baking soda and corn flour.

Why to add Cornflour ? Corn flour is added to increase maximum hydration and encourage a more cake-like than bread-like structure.

Add liquid mixture to dry mixture and mix well. Combine it well and be sure that there are no air pockets left. Add the flour coated blueberries to the batter and do not over mix it. Just fold them gently. Fill the 3/4rth of paper cups with batter and they are ready to bake.

First bake the muffins at 200 degree Celsius for five minutes. Now turn down the temperature to 180 degree and bake for 15-16 min. (mine took 15 min to cook). You can check it by inserting tooth pic, it should be come out clean. Let it cool down over wire rack. Eggless blueberry muffins ready to serve !! Enjoy:-)

best blueberry muffins recipe

 

Recipe card – Eggless Blueberry Muffins

4.75 from 12 votes
how to make eggless blueberry muffins
Print
Eggless blueberry muffins, how to make eggless blueberry muffins | best blueberry muffin recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Eggless blueberry muffins are moist, fluffy and packed with goodness of blueberries. These muffins are perfect morning breakfast muffins.
Course: Breakfast, Dessert
Cuisine: International
Servings: 6
Author: Rachna's Kitchen
Ingredients
  • 1 cup - all purpose flour/ maida
  • ½ cup - blueberries
  • 1 teaspoon - corn flour
  • 1 cup - hot milk
  • ¼ cup - Olive oil
  • ½ cup - Sugar
  • ½ tsp - Baking powder
  • ¼ tsp - Baking soda
  • ½ tsp - Vanilla essence
Instructions
  1. Preheat the oven to 180 degree Celsius.
  2. Wash the blueberries, pat dry it using kitchen towel or tissue.
  3. Take two spoons of flour in a bowl and add blueberries to coat them properly.
  4. Line paper cups on a muffin tray
  5. In a large mixing bowl add olive oil and sugar. Stir well.
  6. Now add hot milk, vanilla essence and stir it to combine. Liquid mixture is ready.
  7. Sieve all dry ingredients all purpose flour, baking powder, baking soda and corn flour.
  8. Add liquid mixture to dry mixture and mix well.
  9. Combine it well and be sure that there are no air pockets left.
  10. Add the flour coated blueberries to the batter and do not over mix it. Just fold them gently.
  11. Fill the 3/4rth of paper cups with batter and they are ready to bake .
  12. First bake the muffins on 200 degree Celsius for five minutes and then bake for 15 - 16 min. (mine took 15 min to cook).
  13. You can check it by inserting tooth pic, it should be come out clean. Let it cool down over wire rack.
  14. Eggless blueberry muffins ready to serve !!
  15. Enjoy:-)
Recipe Notes

You can double or triple this recipe.

These eggless blueberry muffins can be stored in refrigerator and last up to 3- 4 days.

Filed Under: 30 Min Recipes, Bakes and Cakes, Eggless Bakes and Cakes, Recipes for Kids

Reader Interactions

Comments

  1. Jeena says

    July 22, 2015 at 2:31 pm

    Muffins are just outstanding….and that too eggless…wow…great dear..

    Reply
  2. Emanuele @ guyslovecooking says

    July 23, 2015 at 2:09 pm

    My friend Luca will love this, he makes everything eggless. Not sure he has ever attempt to make muffin:)
    Thanks

    Reply
    • rachnaskitchen says

      August 1, 2015 at 12:21 am

      Ohh good to know this, In India most of the people don’t eat eggs following religious beliefs. Thankyou !!

      Reply
  3. Priti says

    February 6, 2016 at 12:07 pm

    You stated way back in your recipe to preheat the oven to 180°C and then at step 12 you said to bake for 5 minutes at 200°C. Shouldn’t I just preheat the oven to 200°C and then reduce the heat to 180°C? Its faster to cool down than to heat up with ovens

    Reply
    • rachnaskitchen says

      February 6, 2016 at 12:33 pm

      Thanks Priti for pointing out. It should be preheated at 200 degree Celsius. Cook the muffins for five minutes on 200 then reduce heat to 180 degree and cook till the toothpick comes out clean. High temperature helps to get perfect domed muffins.

      Reply
      • Priti says

        February 9, 2016 at 2:47 am

        I baked these muffins a little earlier and here is my take.
        At the 10 minute mark, the blueberries close to top started to bleed. I couldn’t help noticing yours did too. I don’t know how to avoid this. Have you used frozen blueberries when you did yours? It’s such a fool proof recipe save for that bleeding part.

        I liked that the muffins peeled off the cups easily in one piece.

        I totally misread the part about coating the blueberries in flour, I did it with corn flour and then did a double take. It said flour in your recipe. So I just threw in the remnant of the corn flour from the coating into the mix. Haha

        I did get the domes I wanted but on some muffins it was lopsided. I think this is because of the baking soda and powder. Maybe I didn’t mix enough…

        Reply
        • rachnaskitchen says

          February 9, 2016 at 12:59 pm

          Hi Priti, I am glad that you tried my recipe. I have used the fresh blueberries in this muffin recipe. Yes blueberries did bleed but don’t know why? One possibility could be that I used fresh blueberries. If blueberries were coated in more quantity of flour, it shouldn’t bleed that much. I hope it turns out perfect next time.

          Reply
  4. Uthaya Banu Arumugam says

    May 14, 2016 at 4:59 am

    Hi… you used milk in muffin. What milk is that? Is that fresh milk? The sugar you used is castard sugar or normal sugar? Can I reduce the sugar to make it less sweet?

    Reply
    • rachnaskitchen says

      May 14, 2016 at 12:03 pm

      Hi Uthaya,
      In this recipe I have used fresh boiled milk and the regular sugar. Yeah of course you can reduce the sugar according to your taste.

      Reply
      • Uthaya Banu Arumugam says

        May 14, 2016 at 4:59 pm

        Hi… I tried to do this today per your recipe it it doesn’t. I do not know what is the problem.. My husband and my sister taste it and said not taste like muffin.

        Reply
        • rachnaskitchen says

          May 19, 2016 at 5:38 pm

          Hi,
          Glad that you tried the recipe but sorry to hear that it didn’t turn well for you. May I know what was the problem means were they broken or what they taste like ? Tell me the exact problem so that I can help you. Did you measure the ingredients properly ?

          Reply
  5. arsh says

    July 19, 2016 at 4:59 pm

    What if i skip corn flour? would they turn out fine?

    Reply
    • rachnaskitchen says

      July 19, 2016 at 6:47 pm

      Hi,
      I haven’t tried muffins without corn flour in my recipe. It is added to create light texture like cakes. Skipping it, may result in dense textured muffins.

      Reply
  6. Salonee K. says

    July 28, 2016 at 5:17 pm

    Can we use butter instead of olive oil?

    Reply
    • rachnaskitchen says

      July 29, 2016 at 10:51 am

      Hello saloni,
      I have prepared these muffins multiple times but have n’t tried with butter. As olive oil is healthier than butter, so didn’t replace it. In my opinion butter should also work but can’t say about the texture would come out.
      Thanks

      Reply
  7. Salonee K. says

    August 6, 2016 at 1:42 pm

    Have you used 250 grams of maida?

    Reply
    • rachnaskitchen says

      August 6, 2016 at 3:44 pm

      Yes Salonee, maida used in this recipe is 250 grams in weight.

      Reply
  8. SUMEETA says

    August 7, 2016 at 5:13 am

    Hi can I use vegetable oil and tin bluebery instead of olive oil and normal blue berry fruit?

    Reply
    • rachnaskitchen says

      August 7, 2016 at 8:43 pm

      Hi,
      Yes you can vegetable oil instead of olive oil but never used tin blueberry so can’t tell about the texture.
      Thanks

      Reply
  9. Persis says

    September 16, 2016 at 5:17 pm

    Can I use dried blue berries and in what quantity?

    Reply
    • rachnaskitchen says

      September 16, 2016 at 7:10 pm

      Hi, I haven’t used dried berries ever so don’t have any idea what the result would come. But I guess adding 1/2 cup dried berries may work out.
      Thanks

      Reply
      • Persis says

        September 17, 2016 at 12:33 pm

        Thanks for your reply

        Reply
  10. Andrea, in South Carolina, USA says

    December 1, 2016 at 4:59 am

    These are AMAZING!! I stumbled upon your recipe when I did a Pinterest search for eggless muffins, after realizing we were out of eggs. I used frozen cranberries instead of blueberries, and added orange flavor-I substituted 1/4 of the 2 cups of milk with orange juice, added zest from 1 orange, and used half orange extract and half vanilla. I also used 1/2 cup of sugar and the equivalent of of 1/2 cup of sugar of stevia (1/6 cup). Otherwise, I followed the recipe exactly, and truly, these are incredible!!!! Cakelike, not dense-I’ve never made homemade muffins with this light and fluffy a texture, and I’ve been baking for way over 20 years.
    Made as Cranberry-Orange muffins, they are extra-super-duper-fabulous with orange marmalade….
    Now to try some of your other recipes, if this one was so amazing, I can’t wait to try the rest!!

    Reply
    • rachnaskitchen says

      December 1, 2016 at 6:41 am

      Thanks Andrea you made my day. I loved the substitutions you made even I am curious to try your version. It feels amazing to have readers like you.
      Thank you

      Reply
  11. DV says

    April 3, 2017 at 2:42 pm

    hi these muffins look fab…can we add raspberries along with blueberries??
    thanks
    dv

    Reply
  12. preet says

    June 28, 2017 at 5:46 am

    hi dear please let me know did you use corn flour or corn starch? i want to try your recipe.thanks

    Reply
    • rachnaskitchen says

      June 30, 2017 at 9:33 am

      Hi Preet
      In this recipe I have used cornflour. Try it and please share your experience with us.
      Thanks

      Reply
  13. Sasi says

    July 2, 2017 at 4:37 am

    Hi..i am new to baking and in US. bought mesuring cups here and want to try your recipe. Few queries if yoh can pls help. could see 1 cup is equivalent to 235 ml. Can i use the same? And does 1 tsp means teaspon5 or tablespoon. Also can I double the recipe? Thanks

    Reply
    • rachnaskitchen says

      July 2, 2017 at 9:05 am

      Hi Sasi
      Thanks for the query. I have used the measurement 1 cup =250 ml. And 1 teaspoon = 3.55 ml .These measurement are according to United kingdom.If possible,you could buy a measuring scale which makes baking easy.

      Reply
  14. Poonam Shah says

    October 31, 2017 at 9:14 am

    I tried the same & the result is very good. I used ripped banana & dried Blueberries & cranberries in the same.

    Reply
  15. joyce says

    November 4, 2017 at 12:06 pm

    your are amazing baking blueberries muffin and trying use dried blueberries muffin still come the something. Back me on my email address.

    Reply
  16. Pallavi says

    January 11, 2018 at 9:52 pm

    Hi rachna
    My daughter is egg n nut allergy and am very bad at baking thanks for the recipe

    Reply
  17. Shefali says

    February 22, 2018 at 12:49 pm

    Hi rachna.
    Tried this recipe just now. Muffins came out very well. Thank you. Kids loved it.

    Reply
  18. Manjula says

    June 24, 2018 at 12:45 am

    Thank you for this awesome recipe. The muffins came out perfect this morning. I used frozen mixed berries instead and we all loved it! My 2yo had no fuss with her breakfast with these muffins.
    I see a comment above about berries bleeding, but it didn’t happen with my frozen berries.
    I want to rate this 5 star but for some reason I am unable to select the stars.

    Reply
    • rachnaskitchen says

      July 5, 2018 at 11:10 pm

      Thanks a lot Manjula

      Reply
  19. Mita says

    June 26, 2018 at 10:55 pm

    This recipe is very similar to the one on savourthesense blog apart from the corn flour

    Reply
  20. shivani says

    August 14, 2018 at 5:40 am

    hi,
    can i use blueberry compote instead of fresh blueberries??

    Reply
    • rachnaskitchen says

      August 29, 2018 at 9:34 am

      Hello Shivani,
      I can’t say how it would turn up in appearance but i am sure that taste would be same as using the fresh blueberries.
      Thanks

      Reply
  21. Deepshikha says

    August 27, 2018 at 6:06 pm

    Maam instead of muffins can I make it into a cake. Mean to say.. muffin k cups mei na banake cake wale mould mei bana sakte h kya

    Reply
    • rachnaskitchen says

      August 29, 2018 at 9:28 am

      Hello Deepshikha,
      Yes absolutely, you can make it. Once you try share your experience here. Have a good day !

      Reply
  22. Gayatri says

    September 22, 2018 at 11:40 pm

    Hi Rachna,

    I had a query. Can I add 1 tsp cornflour to every eggless cake batter to increase the hydration?

    Regards,
    Gayatri

    Reply
  23. Vinny says

    January 28, 2020 at 3:27 am

    I have developed this new interest of baking & stumbled upon this receipt while looking for eggless baking. The muffins came out perfect & my daughter loves it. Thank you.

    Reply

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