These blueberry muffins have tall, golden domes and a soft, tender crumb inside. They taste just like the ones you get from a good bakery.
The best part is that they are completely eggless, so anyone who avoids eggs or simply ran out can still enjoy them.
Instead of eggs, I use plain yogurt to keep the muffins moist and give them a nice, light texture. It works really well and you won’t miss the eggs at all.
The trick to those big domes is starting the bake at a high temperature, then lowering it partway through. This simple step makes a big difference.
A sprinkle of coarse sugar on top adds a little crunch and makes them look extra nice. Let me show you how easy they are to make at home.
Why You’ll Love It
Tall Bakery-Style Domes – Starting hot helps these muffins rise beautifully, creating an impressive bakery-style shape at home.
Moist and Tender Crumb – Plain yogurt and oil keep every bite soft, rich, and pleasantly moist without feeling heavy.
Fresh Blueberry Flavor – Juicy blueberries add bright sweetness and gentle tartness that balances the tender vanilla batter.
Crunchy Sugar Topping – Coarse sugar creates a delicate crisp finish that contrasts beautifully with the soft muffin underneath.
Ingredient List
- 2 cups All Purpose Flour
- 3/4 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Plain Yogurt
- 1/3 cup Vegetable Oil
- 1/4 cup Milk
- 2 tsp Vanilla Extract
- 1 1/2 cups Fresh Blueberries
- 1 tbsp All Purpose Flour (for tossing the berries)
- 2 tbsp Coarse Sugar (for topping)
Directions
Step 1
Preheat your oven to 425°F and line a 12-cup muffin pan with liners.
Step 2
In a large bowl, whisk the yogurt, oil, milk, sugar, and vanilla until smooth.
Step 3
Add the flour, baking powder, baking soda, and salt on top and fold with a spatula just until combined. The batter should stay thick and slightly lumpy, so do not overmix.
Step 4
Toss the blueberries with 1 tablespoon of flour, then fold them in with just 2-3 gentle strokes.
Step 5
Divide the batter between the liners, filling them all the way to the top for tall domes, and sprinkle with coarse sugar.
Step 6
Bake at 425°F for 5 minutes, then reduce the temperature to 350°F without opening the door and bake 15-18 minutes more, until golden and a toothpick comes out clean.
Step 7
Cool in the pan for 5 minutes, then transfer to a rack.
Tips
Measure the Flour Carefully
Spoon the flour into your measuring cup and level it with a knife instead of scooping directly from the bag. Too much flour can make this thick muffin batter dry and heavy.
Use the same method for the 1 tablespoon of flour used for the blueberries so the berry coating stays light.
Use Thick Plain Yogurt
Choose plain yogurt with a smooth, creamy texture rather than a very watery one. Extra liquid can make the batter thinner and prevent the muffins from holding tall domes.
If your yogurt has liquid sitting on top, stir it in well before measuring so the wet ingredients stay balanced.
Keep the Blueberries Dry
Rinse the blueberries only if needed, then dry them very well with a clean towel before tossing them with flour. Wet berries can add extra moisture and make blue streaks through the batter.
Fold them in with only a few gentle strokes so they stay whole and spread evenly without overmixing the batter.
Try These Next
- Eggless Bakery Chocolate Chip Cookies
- Eggless Double Chocolate Muffins
- Eggless Glazed Chocolate Donuts
- Eggless Super Moist Banana Bread
Questions You Might Have
Can I use frozen blueberries instead of fresh ones?
Yes, use frozen blueberries without thawing them first. Toss them with the flour while frozen, then fold them into the batter gently to help prevent streaks and excess moisture.
The muffins may need an extra minute or two in the oven, so check that a toothpick comes out clean from the center.
Eggless Bakery Style Blueberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 425°F and line a 12-cup muffin pan with liners.
- In a large bowl, whisk the yogurt, oil, milk, sugar, and vanilla until smooth.
- Add the flour, baking powder, baking soda, and salt on top and fold with a spatula just until combined. The batter should stay thick and slightly lumpy, so do not overmix.
- Toss the blueberries with 1 tablespoon of flour, then fold them in with just 2-3 gentle strokes.
- Divide the batter between the liners, filling them all the way to the top for tall domes, and sprinkle with coarse sugar.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F without opening the door and bake 15-18 minutes more, until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack.