As a child, I would love anything chocolate related, so if I had to pick any muffin flavour I would go for Chocolate chip or even worse double chocolate, which can be so dry but back in the days I wouldn’t know the difference. Then one day my dad introduced me to a blueberry muffin and I was very shocked at how nice they tasted! They were so juicy and the blueberry had that lovely sweet and tart flavour. I would even go far to say that it was my new favourite compared to chocolate which was quite a shock!

Last week I tried out a muffin recipe as I was so tempted by it, although I have just mentioned blueberries this was actually a chocolate chip muffin. I think there were so many chocolate chips and it looks so fluffy and as I haven’t had a muffin in ages I thought I would let me just bake this. This recipe wasn’t anything different to any other muffin recipes and contained 1 egg but boy did it taste eggy! I was very surprised and wasn’t sure why I couldn’t taste the egg so much. I gave the muffins to my colleagues who said they couldn’t taste the egg so it was obviously just me!

I decided to find a vegan recipe but I wanted to use normal yoghurt so they are eggless, not vegan. The recipe is still pretty straight forward, box standard recipe so was very quick and simple to make.

I would they tasted OK but not as fluffy as the ones with the egg in, however, at least it didn’t have the horrible egg taste to them.

Eggless Blueberry Muffins

A egg free version of blueberry muffin
Servings 10


  • 250 g plain flour
  • 150 g sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 240 ml milk
  • 80 g yoghurt
  • 60 ml oil
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 180 g bluberries
  • 1 tbsp flour


  • 1. Preheat the oven to 220°C.
    2. Line a 12 hole muffin tin with 10 paper muffin cases.
    3. In a jug or bowl add the milk and vinegar mix and leave to curdle for 5-10 mins. Once completed mix the yoghurt, oil, vinegar and vanilla extract until smooth.
    3. In a large bowl whisk together the flour, sugar, baking powder and salt in a large bowl until well combined. In a small bowl add two thirds of the blueberries with flour and mix and shake off any access. Place in the big bowl and mix.
    4. Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Do not to over-mix the batter.
    5. Divide the batter between the muffin cases 3/4 up. Scatter a few of the reserved blueberries over the top of each one.
    6. Bake for five minutes at 220°C then turn the oven down to 190°C and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean (apart from blueberry juice).
    7. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.