I’m coming to terms with the fact that I can’t have eggs (always, always trying to come to terms with this) and I’m bringing you alternatives!

Baked goods are the main area eggs are hidden for me. Obviously, I’m not going to order a plate of eggs at a restaurant. But dang, you mean I can’t even have that brownie from the coffee shop? Shoot! Enter egg replacers. I’ve tried a couple different methods, and this one that combines club soda with vinegar is really tasty in these blueberry studded cornmeal muffins. Summer baked good: check! 

egg-free bluberry corn muffins

I’m adding blueberries, but raspberries would be great here too. I also should note that I’m using a cast iron muffin pan. I can’t find my regular muffin pan ever since we moved (argh!) but this recipe will work in a regular aluminum or non-stick muffin pan too!

You want to mix this batter up until it’s just combined. Here we add self-rising cornmeal (recipe for your own is below!), honey, sugar, vegetable oil, butter, coconut milk (or skim milk), vinegar and club soda. The batter will be pretty thin.

Egg free blueberry cornmeal muffins

Next: the blueberries. 

blueberry corn muffins egg-free pickle jar studios

Spoon it into the muffin pan: 

bluberry corn muffins - egg free - cast iron muffin pan

The muffin pan is buttered. I just put a little nib of butter in each up, pop it into my oven that is pre-heating, and let it melt (only takes 30 seconds) then take it out and use a pastry brush to spread it around. It works like a dream! 

bluberry corn muffins-egg-free cast iron muffin pan

Mmmmm. These little beauties are perfect for a summer brunch or breakfast on the go. No stop at the coffee shop pastry case required. 

Check out my cold-brew post for a beverage pairing! 

Blueberry Cornmeal Muffins - Egg-Free
Yields 12
A crumbly muffin that is not too sweet and studded with fresh summer blueberries. Egg-free for those of us who can't have eggs, but delicious nevertheless.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 1 cup self-rising cornmeal (or see substitute in notes)
  2. 1 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/4 cup honey
  5. 2 tablespoons sugar
  6. 1/4 cup vegetable oil
  7. 2 tablespoons butter, room temperature
  8. 3/4 cup skim milk or unsweetened coconut milk (I used the coconut milk from the carton)
  9. 1 tablespoon vinegar
  10. 1/4 cup club soda
  11. 3/4 cup fresh blueberries
  1. Preheat the oven to 375 degrees. Lightly butter 12 muffin cups, about 4 oz size. Or use my buttering trick described in this post.
  2. In a large bowl with a handheld mixer on low speed, mix the self-rising cornmeal (or your homemade version, see notes), flour, baking powder, honey, sugar, oil, butter and club soda until completely smooth (about 3 minutes). Do not overbeat.
  3. Fold in the blueberries.
  4. Spoon the batter into prepared muffin cups, filling three-quarters of the way full.
  5. Bake for about 20 minutes or until golden brown.
  1. To make self-rising cornmeal, mix together 1 tablespoon baking powder, 1/2 teaspoon salt, 3/4 cup plus 3 tablespoons cornmeal. This equals 1 cup of self-rising cornmeal. Mix this up prior to continuing the recipe.
Adapted from Bakin’ Without Eggs by Rosemarie Emro
Adapted from Bakin’ Without Eggs by Rosemarie Emro
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