Recipe: Blueberry Muffins (lowfat + egg-free)

blueberry muffins

July in Michigan is prime blueberry-picking time! We love visiting a nearby blueberry patch with the family and picking as many as we can. This muffin recipe requires no eggs – and it works perfectly with fresh or frozen berries. The crumb topping adds a delicious crunch you’ll love.

Use a medium cookie scoop for mess-free batter distribution!

to save this recipe to your Pinterest account for future use!

Did you just pick berries or find a great sale price? Freeze fresh blueberries, unwashed, on a cookie sheet. Measure in 1-2 cup portions and place in freezer bags to use in future recipes.

Looking for a great full fat recipe instead? Try these To Die for Blueberry Muffins.

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Comments

  1. 1

    Mike says

    I made these for the first time yesterday. I used almond milk. We have been recently trying a dairy free diet as my wife is lactose intolerant. Considering these muffins have no eggs, milk, or butter, they are great! My kids loved them so much they wanted them for a snack in the morning and afternoon. My second batch is in the oven this morning!

    • 2

      says

      Thanks for the review! Since I’m dairy-free, they’re the best I can do. So many muffin recipe use huge amounts of butter or sour cream, and this is one that I could modify to fit my needs!