About these muffins
These eggless blueberry muffins are light, fluffy, and full of lemon flavor. No eggs, no dairy, no mixer. Fresh lemon zest in the batter, juicy blueberries in every bite, and a tender crumb that holds together perfectly. They work for breakfast, as a snack, or packed in a lunchbox.
The trick to making muffins without eggs is using plant-based yogurt and oil together. They keep the muffins moist and soft, and the lemon zest makes them bright without being overpowering. One bowl, 10 minutes of prep, and you would never guess there are no eggs in these.
Ingredients
How to make them
- Preheat the oven to 375F. Line a muffin tin with liners or grease well.
- Mix the plant-based milk with the lemon juice and let it sit for 5 minutes. This makes an eggless buttermilk that helps the muffins rise.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the buttermilk, oil, yogurt, and vanilla to the dry ingredients. Stir until just combined. Do not overmix.
- Fold in the blueberries gently.
- Fill each muffin cup about 3/4 full. Bake for 20 to 25 minutes until golden and a toothpick comes out clean.
- Let them cool in the tin for 5 minutes, then transfer to a wire rack.
Tips
- Use fresh lemon zest: this is where all the lemon flavor comes from. Bottled juice is fine, but the zest has to be fresh.
- Do not overmix: stir until just combined. Lumps are OK. Overmixing makes them dense.
- Frozen blueberries work: do not thaw them. Add them frozen so they don’t bleed into the batter.
- Measure flour correctly: spoon it into the cup and level off. Scooping too much flour makes them dry.
- Storage: keep in an airtight container at room temperature for 3 days, or freeze for up to 2 months.
Eggless Blueberry Muffins with Lemon
Equipment
- 1 6-Muffin pan for big muffins
- 1 12- muffin pan for regular size muffins
Ingredients
- 1 cup plant based milk oat, almond, or soy
- 1 tablespoon lemon juice
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/3 cup vegetable oil
- 1/2 cup plant based yogurt plain or vanilla
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375F. Line a muffin tin with liners or grease well.
- Mix the plant based milk with the lemon juice in a small bowl. Let it sit for 5 minutes to curdle into a buttermilk.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the buttermilk, oil, yogurt, and vanilla. Stir until just combined. Do not overmix.
- Fold in the blueberries gently.
- Fill each muffin cup about 3/4 full.
- Bake for 20 to 25 minutes until golden on top and a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- The yogurt and oil replace the eggs.
- No flax egg or egg replacer needed.
- Use fresh lemon zest, not dried. This is where all the lemon flavor comes from.
- Frozen blueberries work. Do not thaw them, add them frozen so they don’t bleed.
- Spoon and level the flour. Scooping packs too much and makes them dry.
- Store in an airtight container at room temperature for 3 days, or freeze up to 2 months.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.