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Eggless Blueberry Muffins

These eggless blueberry muffins are bursting with juicy blueberries and have a tender, moist crumb. Perfect for breakfast or a sweet treat!
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.75 cup granulated sugar
  • 1 cup sour cream or full-fat yogurt
  • 0.5 cup unsalted butter melted
  • 0.5 cup milk
  • 1 tsp pure vanilla
Add-ins
  • 1.5 cups fresh blueberries
  • 1-2 tbsp granulated sugar optional

Method
 

  1. Preheat the oven to 425° F.
  2. Grease the muffin pan or line with paper liners.
  3. Mix flour, baking powder, baking soda, and salt. Add blueberries.
  4. Whisk melted butter, sour cream, sugar, milk, and vanilla.
  5. Pour wet ingredients into dry and mix until just combined.
  6. Divide batter evenly between muffin tins.
  7. Sprinkle sugar over the top (optional).
  8. Bake at 425°F for 5 minutes, then reduce to 350°F.
  9. Continue baking for 18-22 minutes or until a tester comes out clean.
  10. Cool in pan for 5-6 minutes, then transfer to a cooling rack.

Notes

For extra moist muffins, let the batter rest for 15 minutes before baking.