Gluten-Free Vegan Blueberry Muffins

Gluten-Free Vegan Blueberry Muffins

These Gluten-Free Vegan Blueberry Muffins are: 

  • moist and fluffy 
  • packed full of sweet, juicy blueberries
  • definitely healthy enough for breakfast!

Gluten-Free Vegan Blueberry Muffins

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! 

Gluten-Free Vegan Blueberry Muffins

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. 

Gluten-Free Vegan Blueberry Muffins

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.

And if you are into blueberries, you might like my Lemon Blueberry Cake, Blueberry Pie or this Lemon Blueberry Mug Cake

Gluten-Free Vegan Blueberry Muffins

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. 

Gluten-Free Vegan Blueberry Muffins

For more fruity baked goods, check out my:

Gluten-Free Vegan Blueberry MuffinsIf 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.

Gluten-Free Vegan Blueberry Muffins
Gluten-Free Vegan Blueberry Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast!

Course: Breakfast, Dessert
Servings: 8 muffins
Calories: 337 kcal
  • 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
  1. Preheat oven to 180 degrees (350 degrees)
  2. 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)
  3. Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
  4. Sift in the flour, baking powder and bicarbonate of soda
  5. Mix well, adding a tiny splash more milk if it’s looking too dry
  6. Add the fresh blueberries and fold in gently, to make sure you don’t crush them
  7. Transfer the mixture between 6 muffin cases in a muffin tin

  8. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean

  9. Tastes best when fresh, but keeps covered in the fridge for up to a few days

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