Eggless Blueberry Muffins

We are currently getting very good blueberries in Sydney. Blueberries are small purple colored sweet fruit. It can be eaten fresh. It is also processed and is available as a frozen fruit throughout the year. We can make different dishes such as juice, jam, ice cream, cake, smoothie, milkshake,  muffins from blueberry. I love blueberries and like to use it in making different dishes. I often make smoothie and milkshake from blueberries. This time I thought of making muffins using blueberries. I wanted to make them egg-less.

I tried them for the very first time and the result was amazing.

I tried them to make them healthy by using whole wheat flour, olive oil in place of butter, fresh lemon juice.

Lemon juice reacts with the leavening agents and helps to make muffin fluffier and soft.

I have tried to use the simple ingredients available in the pantry. You can replace olive oil with any refined oil of your choice.

They are very easy to make and are a healthy treat for the kid’s lunch box, morning breakfast or evening high tea.

Make sure you measure the ingredients as per the recipe while baking cakes, cookies or muffins.


You can try this recipe with strawberry, cranberry or choc chips.


Eggless Blueberry Muffins

Eggless Blueberry Muffins are packed with the goodness of blueberries. They are very light, moist, soft and spongy. They have a beautiful natural color of blueberries. A perfect treat for a healthy breakfast or evening high tea.
Course Breakfast, Dessert, Snack
Cuisine Global
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 165kcal



  • Sift all the dry ingredients - whole wheat flour, all-purpose flour, baking soda, baking powder, and salt. Keep aside.
    Eggless Blueberry Muffins
  • Coat the blueberries with all purpose flour and keep it aside. This helps to prevent blueberries from sinking to bottom while baking.
    Eggless Blueberry Muffins
  • In a mixing bowl add warm milk. Add lemon juice to it, stir and keep it aside for 5 minutes to curdle.
    Eggless Blueberry Muffins
  • The milk we curdle as shown.
    Eggless Blueberry Muffins
  • Add olive oil to it.
    Eggless Blueberry Muffins
  • Add sugar and mix well till sugar is dissolved.
    Eggless Blueberry Muffins
  • Add vanilla essence to it. Mix well.
    Eggless Blueberry Muffins
  • Now add gradually the sifted flour into batches and mix well. Take care there are no lumps.
    Eggless Blueberry Muffins
  • Fold in the coated blueberries into the batter. Mix slowly.
    Eggless Blueberry Muffins
  • Line the muffin tray with baking cups.
    Eggless Blueberry Muffins
  • Pour1/4 cup of batter into each cup. Tap the tray.
    Eggless Blueberry Muffins
  • Bake the muffins at 180 C for 20-25 minutes or till the toothpick comes out clean when inserted. The muffins are ready and let them cool on a wire rack.
    Eggless Blueberry Muffins
  • Eggless Blueberry Muffins are ready to serve.
    Eggless Blueberry Muffins


Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.4mg | Sodium: 185mg | Potassium: 81mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.9mg

8 thoughts on “Eggless Blueberry Muffins”

  1. Maam can we make this into cake instead of.muffins.. I mean to ask.. individual muffin cups mei bake karne k bajay cake k mould mei pura ek saath bake kar sakte h cake?


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