These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast! They come together easily in one bowl and require just 35 minutes from start to finish!
Why you’ll love these Gluten-Free Vegan Blueberry Muffins:
- they’re undetectably vegan and gluten-free
- they’re refined sugar free and relatively healthy
- they’re super versatile and work as a grab-and-go breakfast, lazy brunch, afternoon snack, or dessert
- they filling and satisfying, and contain a nice amount of protein
- they require just one bowl to make
- you’ll only need
- a handful of simple ingredients you probably already have on hand!
How to make these Gluten-Free Vegan Blueberry Muffins
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 substitute the ground almonds (almond meal/almond flour) with ground walnuts
- for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (1/4 cup) coconut flour instead of 150g (1 1/4 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
- you can use either fresh or frozen blueberries
- if you’re not into blueberries, you can use any other type of similar fruit such as raspberries, blackberries or cherries, or dried fruit such as dried cranberries, figs or dates.
- 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 substitute 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).
Equipment you need to make these Gluten-Free Vegan Blueberry Muffins:
- glass mixing bowl – for mixing the muffin batter
- measuring jug – for measuring out the plant-based milk
- muffin/cupcake tin – for baking the muffins
How long do these Blueberry Muffins keep for?
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.
More gluten-free vegan blueberry baking recipes:
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.
These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast!
- 60 g coconut oil (or sub olive or vegetable oil)
- 200 ml 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 ground almonds (almond meal) *
- 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 100 g fresh blueberries
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 8 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
*If you don't want to use lemon juice, substitute 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
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.
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