These Gluten-Free Vegan Blueberry Muffins are:
- moist and fluffy
- packed full of sweet, juicy blueberries
- definitely healthy enough for breakfast!
If you’re on a health-kick for the new year, you might be interested in some healthy grab-and-go breakfast or snack ideas, and these Gluten-Free Vegan Blueberry Muffins might just be the answer!
They’re really easy to make, requiring just one bowl and familiar ingredients. The recipe is also versatile, as you can use any type of milk, any type of oil and any type of liquid sweetener you like.
And most importantly, they taste great too! They’re moist and fluffy, not-too-sweet and bursting with blueberry goodness! If you’re not into blueberries, these could be swapped for any other similar fruit such as blackberries, raspberries or cherries.
Though these muffins do obviously taste best when fresh, they keep well covered in the fridge for up to a few days, and freeze well too, which makes them great for a quick breakfast. If you have just taken them out of the fridge of freezer, I’d recommend warming them up in an oven toaster if you have one.
As they’re made using ground almonds, this means they’ve got a little protein in them too, which means they’re quite filling as well.
For more fruity baked goods, check out my:
- Matcha Strawberry Sponge Layer Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Black Forest Cake
- Apple Cake
- Pineapple Upside Down Cake
- Strawberry Sponge Layer Cake
- Tropical Fruit Cake
- Lemon Blueberry Mug Cake
- Salted Caramel Apple Pie
- Fig Upside Down Cake
- Chocolate Orange Cake
- Pear Dark Chocolate Pudding
- Raspberry Dark Chocolate Blondies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast!
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) milk, any kind
- Juice of 1/2 lemon
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 100 g (3.5oz) fresh blueberries
Preheat oven to 180 degrees (350 degrees)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Add the fresh blueberries and fold in gently, to make sure you don’t crush them
Transfer the mixture between 6 muffin cases in a muffin tin
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
Tastes best when fresh, but keeps covered in the fridge for up to a few days
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