prep time: 30 min | bake time: 15 min | total time: 1 hrs
Blueberry muffins are a classic, and this eggless recipe takes them to the next level with fresh blueberries folded into a light, fluffy batter and a delicious crumbly topping that melts in your mouth. These Blueberry Crumb Muffins are ideal for any time of day, whether you’re grabbing one on your way out the door, serving them up for a weekend brunch, or indulging in a cozy treat with your coffee. I love the combination of a soft and fluffy muffin with sweet blueberries and a buttery, slightly crunchy crumb topping. These muffins include all the most desired textures of a classic muffin and can easily be made dairy free if need be!
Combine milk and vinegar, allowing it to curdle slightly to create a dairy-free buttermilk effect. Mix in sugar, oil, and vanilla extract until smooth. Add the dry ingredients and fold in the blueberries.
Mix together flour, sugar, and melted butter until crumbly. Chill the mixture until ready to top the muffins.
Fill muffin pan with liners and add batter to each liner; top with the chilled crumb mixture, and bake at a high temperature to create domed muffin tops. Lower the heat halfway through for perfectly golden muffins.
These blueberry muffins can be stored at room temperature in an airtight container for up to 2-3 days. If you want them to last longer, pop them in the fridge or freeze them.
To freeze blueberry muffins, let them cool completely, then place them in an airtight container or freezer bag. You can freeze them for up to 3 months. When you’re ready to enjoy, let the muffins thaw at room temperature or warm them in the oven.
Dense muffins are usually a result of overmixing the batter or using too much flour. To avoid this, mix the ingredients just until combined and make sure your baking powder and baking soda are fresh.
Tossing the blueberries in a teaspoon or two of flour before mixing them into the batter helps distribute them evenly throughout the muffins and prevents them from sinking to the bottom.
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your other ingredients are also gluten-free to ensure the recipe is suitable for those with gluten intolerance.
Absolutely. Simply use a dairy-free milk like almond, soy, or oat milk, and ensure that the yogurt and butter you use are plant-based. This makes the recipe fully vegan.
Yes, you can! Simply divide the batter into a mini muffin pan and reduce the baking time to 10-12 minutes, checking for doneness with a toothpick.
For an extra flavor boost, try adding a teaspoon of lemon zest to the batter. The lemon pairs wonderfully with the sweet-tart flavor of the blueberries and adds a refreshing twist.
This eggless blueberry muffin recipe is perfect for those with egg allergies or following an egg-free diet, without sacrificing flavor or texture. Each muffin is bursting with juicy blueberries, offering a refreshing and fruity bite, while the crumbly streusel topping adds a buttery, crunchy texture that pairs beautifully with the soft, tender base. Even though this recipe is egg-free; these muffins are moist and fluffy, thanks to simple ingredients like oil or plant-based alternatives. They’re also incredibly easy to make, requiring just basic pantry staples, making them a quick and convenient option for busy mornings or last-minute baking sessions.
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