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Egg-Free Blueberry Crumble Muffins

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These egg-free blueberry crumble muffins are soft, moist, and bursting with juicy blueberries – topped with a buttery, golden crumble! Perfect for breakfast, snacks, or a cozy treat with coffee. Easy to make and completely delicious for the whole family.

Blueberry Crumble Muffins

We had some extra blueberries sitting in the fridge, and with breakfast creeping up, I figured muffins would be a quick win for the kids. I started pulling out ingredients, feeling good about using up the fruit and getting something warm in the oven.

But right when I was halfway through the recipe, I realized… no eggs.

With four hungry little ones waiting, a trip to the store wasn’t happening.

So, I improvised – and honestly, these egg-free blueberry crumble muffins might have turned out better than the usual ones. Soft, sweet, and topped with the perfect buttery crumble, they disappeared almost as fast as I pulled them from the oven.

5 Reasons Why You’ll Love This Recipe

  1. No Eggs Needed – Perfect for when you’re out of eggs or need an allergy-friendly option, without sacrificing flavor or texture.
  2. Soft and Moist – These muffins stay light and fluffy, bursting with juicy blueberries in every bite. I was worried since they were egg-free muffins they’d be dry but much to my surprise they were still very moist.
  3. That Crumble Topping – The buttery, golden crumble adds the perfect sweet crunch on top.
  4. Quick and Easy – Simple ingredients and minimal prep make this a go-to for busy mornings or last-minute treats.
  5. Kid-Approved – The muffins are sweet, delicious, and perfect for breakfast, snacks, or packing in lunchboxes.

P.S. Your family won’t even notice they’re egg-free!

Egg-Free Blueberry Crumble Muffin Recipe

Egg-free blueberry crumble muffin

These egg-free blueberry crumble muffins are soft, fluffy, and packed with juicy blueberries, topped with a sweet, buttery crumble. Perfect for breakfast or a snack, they’re easy to make and kid-approved – no eggs required! A simple, delicious way to use up extra blueberries and satisfy your sweet tooth.

Supplies You’ll Need

  • Mixing Bowls: Essential for combining your wet and dry ingredients separately before bringing them together.
  • Measuring Cups and Spoons: Ensure precise measurements for consistent results.
  • Whisk and Spatula: A whisk for blending ingredients smoothly and a spatula for gently folding in the blueberries.
  • Muffin Tin: A standard 12-cup muffin tin is perfect for baking these treats.
  • Paper Liners or Non-Stick Spray: To prevent the muffins from sticking and to make cleanup easier.
  • Cooling Rack: Allows the muffins to cool evenly, preventing soggy bottoms.

Ingredients

  • 2.5 cups all-purpose flour
  • 5 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup olive oil
  • 1 cup granulated sugar
  • 3/4 cup milk
  • 4 tbsp water
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 1.5 cups blueberries

Crumble Topping

  • 4 tbsp all-purpose flour
  • 4 tbsp granulated sugar
  • 2 tbsp unsalted butter, room temperature
  • 1 tsp cinnamon powder (optional)

Step-by-Step Instructions

Instructions

1. Preheat your oven to 400°F and line your muffin tin with paper liners.

2. In a large bowl, whisk together the flour, baking powder, and salt – the foundation of your muffins!

3. In another bowl, mix the melted butter, oil, sugar, milk, water, sour cream, and vanilla until smooth. This is where all the rich, cozy flavor begins.

4. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix – a little bit of lumpy batter is just fine.

5. Add the blueberries and fold them in gently so they’re evenly distributed.

6. Scoop the batter into the prepared liners, filling them about 3/4 of the way full.

7. For the crumble topping, mix the brown sugar, flour, and cinnamon (if you’re feeling extra cozy) in a small bowl. Use a fork to cut in the cold butter until it looks like little crumbs.

8. Sprinkle the crumble generously over the tops of the muffins – don’t hold back here.

9. Bake for about 20 minutes, or until the tops are golden and a toothpick comes out clean.

10. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely (if you can wait that long).

These muffins are perfect for mornings, snacks, or whenever you’re craving something sweet and cozy!

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Egg-free blueberry crumble muffin

Egg-Free Blueberry Crumble Muffins


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  • Author: Tandra Nicole

Description

These egg-free blueberry crumble muffins are soft, fluffy, and packed with juicy blueberries, topped with a sweet, buttery crumble. Perfect for breakfast or a snack, they’re easy to make and kid-approved – no eggs required! A simple, delicious way to use up extra blueberries and satisfy your sweet tooth.


Ingredients

Scale
  • 2.5 cups all-purpose flour
  • 5 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup olive oil
  • 1 cup granulated sugar
  • 3/4 cup milk
  • 4 tbsp water
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 1.5 cups blueberries

Crumble Topping:

  • 4 tbsp all-purpose flour
  • 4 tbsp granulated sugar
  • 2 tbsp unsalted butter, room temperature
  • 1 tsp, cinnamon powder (Optional)

Instructions

  1. Preheat your oven to 400°F and line your muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, mix the room temperature butter, oil, sugar, milk, water, sour cream, and vanilla until smooth.
  4. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix – a little bit of lumpy batter is just fine.
  5. Add the blueberries and fold them in gently so they’re evenly distributed.
  6. Scoop the batter into the prepared liners, filling them about 3/4 of the way full.
  7. For the crumble topping, mix the brown sugar, flour, and cinnamon (if you’re feeling extra cozy) in a small bowl. Use a fork to cut in the cold butter until it looks like little crumbs.
  8. Sprinkle the crumble generously over the tops of the muffins.
  9. Bake for about 20 minutes, or until the tops are golden and a toothpick comes out clean.
  10. Let the muffins cool in the pan for about 5 minute, then transfer them to a wire rack to cool completely. 

How to Store Blueberry Crumble Muffins

Room Temperature: Store the muffins in an airtight container for up to 2 days. Make sure they’re completely cooled before sealing to avoid condensation.

Refrigerator: For longer storage, keep the muffins in an airtight container in the fridge for up to 5 days. Warm them slightly before serving for that fresh-out-of-the-oven feel.

Freezer: Place muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

These muffins stay soft and delicious, making them perfect for batch baking and enjoying throughout the week!

Bring a Little Warmth to Your Kitchen

There’s something special about homemade muffins fresh from the oven – they fill the kitchen with warmth and make even the simplest mornings feel cozy.

These egg-free blueberry crumble muffins are easy to whip up, perfect for using up extra fruit, and guaranteed to be a hit with the whole family.

Don’t forget to pin this image to save for later!

They remind me a lot of the strawberry bread I make in the spring – simple, sweet, and bursting with fruit in every bite.

Whether you’re making them for breakfast, snack time, or just because, they’re a little reminder that the best treats don’t have to be complicated. Enjoy every bite!

For more cozy recipes, homemaking tips, and seasonal inspiration, be sure to follow me on InstagramFacebookPinterest, and YouTube.

From my kitchen to yours – Happy Baking. Xoxo- Tandra

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