Eggless Blueberry Muffins - Eggless and Butterless Muffins
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 15 muffins
  • All purpose flour- 2 cups
  • Baking soda- 1½ tsp
  • Salt- ½ tsp
  • Orange zest- grated from 1 orange (or use lemon zest)
  • Sugar- 1 cup
  • Milk, fat free or whole- 1 cup
  • Vegetable oil or Canola oil- ⅓ cup
  • Apple cider vinegar- 1 tbsp
  • Blueberries or mixed berries- 1¼ cups
  1. Preheat oven to 375 F.
  2. In a bowl, combine flour, baking soda, salt and orange zest together.
  3. In another bowl, whisk together the milk and sugar till sugar has dissolved.
  4. Add oil and vinegar to it, whisk well.
  5. Add the wet ingredients to the flour mix, using a whisk combine well without any lumps.
  6. I didn't use the electric hand mixer, just used the whisk and spatula to mix the ingredients.
  7. Do not over mix the batter.
  8. Add the blueberries and gently fold into the batter, don't mix thoroughly.
  9. Grease a muffin or cup cake pan with non-stick cooking spray. You could place the cupcake liner into the cups if you want.
  10. Pour the batter into each cups, fill only ¾ th of the cups.
  11. Place the pan in the preheated oven and bake for 20 to 25 minutes or till a fork inserted into the center of the muffin comes out clean.
  12. Remove the baked muffins from the oven, let cool down completely.
  13. Serve for breakfast, as an evening snack or as a dessert.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at