Vegan Blueberry Muffins (Gluten-Free)

The BEST Vegan Blueberry Muffins: moist, light, fluffy, and packed full of sweet, juicy blueberries. They’re fuss-free, easy to make and come together in one bowl! They’re also gluten-free, refined sugar free and healthy enough for breakfast.

Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch. And you can absolutely make fluffy vegan muffins using no eggs – let me show you how!

How to make this recipe

• Mix together all the ingredients in a glass mixing bowl.

Tip: Use a measuring jug to measure out the plant-based milk.

• Transfer the mixture into muffin cases in a muffin/cupcake tin.

• Bake in the oven for around 20 minutes.

How long do these keep for?

Though these muffins do obviously taste best when fresh, they do keep for up to a few days.

Tips for using frozen blueberries

For best results, carefully stir frozen blueberries into the batter at the very last minute, making sure they are still frozen when you mix them in. This will stop the colour of the blueberries ‘bleeding’ into the batter.

Substitutions you can make

This recipe is very flexible, and can be easily adapted to suit your dietary needs, budget, ease and convenience.

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
• For an oil-free/no oil version: replace the oil with a few tablespoons of applesauce!

How you can customise this recipe

• You can add a little cinnamon.
• You can add a handful of chopped walnuts or some desiccated coconut.
• You can top the muffins with flaked almonds or coconut flakes before baking.
• If you prefer to use less sugar, or if you like a vegan blueberry bread texture, use my sugar-free Gluten-Free Vegan Blueberry Banana Muffins recipe instead.
• You can add oats – use my Gluten-Free Vegan Blueberry Oatmeal Muffins recipe!

Troubleshooting tips

• Make sure to use the right amount of baking powder – 2 heaped teaspoons! Use too little baking powder and your sponge won’t be fluffy, too much and it’ll have a bitter taste.
• If you don’t use the lemon juice, make sure to replace it with a teaspoon of apple cider vinegar as it’s crucial to add some acidity which reacts with the alkali bicarbonate of soda (baking soda) to create a bubbly batter, and fluffy sponge.
• Make sure to use an all-purpose shop-bought gluten-free flour blend (or a homemade gluten-free flour blend), as opposed to just using any type of gluten-free flour you can find (such as almond flour, coconut flour, buckwheat flour etc).

Serving suggestions

These Blueberry Muffins work well as part of a brunch, served alongside dishes such as:

• Vegan White Bean Scramble with Almond Bacon.
• Gluten-Free Vegan Apple Bread.
• Oat Flour Pancakes.

More gluten-free vegan blueberry recipes

• Lemon Blueberry Cake
• Blueberry Banana Bread Muffins
• Blueberry Pie
• Blueberry Crisp
• Blueberry Banana Bread

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 #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Vegan Blueberry Muffins (Gluten-Free)

The BEST Vegan Blueberry Muffins: moist, light, fluffy, and packed full of sweet, juicy blueberries. They're fuss-free, easy to make and come together in one bowl! They're also gluten-free, refined sugar free and healthy enough for breakfast.

4.41 from 212 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten-free blueberry muffins, gluten-free vegan muffins, vegan blueberry muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 195kcal

Author: Rhian Williams

Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 2 tablespoons lemon juice *
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 100 g (1 cup) fresh blueberries

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• 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 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.

Video

Notes

*If you don’t want to use lemon juice, replace it with 1 teaspoon of apple cider vinegar as you need something acidic to react with the alkali bicarbonate of soda (baking soda)

**You can alternatively use almond flour

You can use either fresh or frozen blueberries. For best results, carefully stir frozen blueberries into the batter at the very last minute, making sure they are still frozen when you mix them in. This will stop the colour of the blueberries ‘bleeding’ into the batter.

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. 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.

 

Nutrition Facts

Vegan Blueberry Muffins (Gluten-Free)

Amount Per Serving

Calories 195 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g25%

Sodium 46mg2%

Potassium 53mg2%

Carbohydrates 21g7%

Fiber 3g12%

Sugar 10g11%

Protein 4g8%

Vitamin A 5IU0%

Vitamin C 2mg2%

Calcium 75mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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