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!
MY LATEST VIDEOSThey’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.
And if you are into blueberries, you might like my:
- Lemon Blueberry Cake
- Blueberry Banana Bread Muffins
- Blueberry Pie
- Lemon Blueberry Mug Cake
- Blueberry Banana Bread
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.
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.
Helpful tools to make these Gluten-Free Vegan Blueberry Muffins:
glass mixing bowl
measuring jug
muffin/cupcake tin
These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast!
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
- 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* (almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 100 g (1 cup) 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
*You can alternatively use 
almond flour
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Kalley
These are so incredibly fluffy and moist! Not as crumbly or dry as most gluten-free muffins.
Rhian Williams
Yay so happy to hear that, thank you for sharing!
Jovanka Ristich
To date, I have not had much success with gluten free recipes that use gluten free flour, but this one was easy make and came out beautifully fluffy. Very easy. I’ll be making this again, perhaps trying it without any fruit to see what it’s like plain. I must admit I did sprinkle the top with a bit of icing sugar for that extra bit of sweetness.
Rhian Williams
Thank you so much, so happy to hear that! Ooh let me know how you get on if you try it plain! Thanks!
Helen
Can these be made with almond or coconut flour or a combination of both?
Rhian Williams
Do you mean to use only almond flour and no gluten-free flour? I don’t think these would work using just almond flour, but the gluten-free flour can be substituted with rice flour or buckwheat flour. I haven’t tested them with coconut flour so can’t guarantee any results for that, sorry. Please let me know how you get on if you try any substitutions!
Laura
4/5 cup? typo?
Rhian Williams
Nope, fourth fifths of a cup is right!
tracey
Hi you say gluten free flour do you mean the mix of all the flours etc?? thanks
Rhian Williams
Hi, I meant a shop-bought gluten-free flour blend. If you can’t get hold of this, rice flour or buckwheat flour would work instead. Hope that helps!
Tracey Farmer
used coconut flour as i didn’t have any gluten free not a good option as it didn’t rise and took ages to cook
Rhian Williams
Good to know that coconut flour doesn’t work, thanks for sharing!
Lori
I used only 1/4 cup of coconut flour instead of 1 1/4 cup almond flour and it works! Best recipe for GF muffins ever!!
Rhian Williams
Thank you for sharing, that’s really helpful to hear about the substitution you made!
Christine
These look great. Can I ask what Milk you used to make it vegan? Currently the only “Milk” I can use is Oat Milk, which looks like watered down skim.
Rhian Williams
You can use any type really, but I liked unsweetened almond milk! Rice milk is nice too, as it adds a bit of sweetness
Kayt
These look delicious. Can I use honey instead of maple syrup?
Rhian Williams
Thank you so much, and yes honey would work!
Chris
I have virtually no experience with baking, so was surprised by how easy these were to make. After twenty minutes, they were still a little moist on the skewer, so I let them bake a bit longer and, after another five or so mins, they came out of the oven beautifully fluffy. I chose olive oil as a substitute (as I don’t much like coconut-flavoured food) and they still tasted great. Reluctantly shared with my family, and they loved them too!
Can’t wait to try another of your recipes.
Rhian Williams
So happy to hear that, thank you so much for sharing Chris! 🙂
Kelly
Are the “Ground Almonds” just almond flour or did you actually grind your own?
Rhian Williams
Almond flour!
Anna May
If its self raising flour, do I still add sodium bicarbonate and baking powder?
Rhian Williams
Yes still add the bicarbonate, but not the full amount of baking powder. I would just add an extra teaspoon of baking powder just to be sure! Hope that helps
KJ
One of my first really successful gluten-free recipes 🙂 thanks rhian these were delicious and fruity 🙂
Rhian Williams
Amazing, thank you so much! Really happy to hear that!
Kristina
These are lovely, can’t believe they’re gluten-free too!
Rhian Williams
Yay thank you!
Anonymous
Had to Google it–want to be sure that by Bicarbonate of Soda you mean what Americans call “Baking Soda”
Rhian Williams
Yes!
Lorna Campbell
Hi, what can be used as a substitute for the almond flour? Have to stay away from nuts.
Thanks
Rhian Williams
Ground sunflower seeds, or swap the ground almonds for chickpea flour and use 350ml (1 1/2 cups) plant-based milk instead (chickpea flour requires more milk as it’s quite dry). Hope that helps!
Lorna Campbell
Thanks so much Rhian. I’ll give it a try.
Rhian Williams
Thank you, glad you like it!
Amy Rhodes
Is it 337 calories each or is it 337 calories all together for the 8?
Rhian Williams
Each – the calories can be brought down if you halve the coconut oil or maple syrup!
Alicia
Most of the recipes I’ve found for this are vegan but not gluten-free but yours are BOTH and STILL amazing! yay so excited to make more of these 🙂 🙂
Rhian Williams
Yay thank you, really glad to hear that!
Bianca
Hi, can additional gluten free flour be substituted for the almond flour measurement?
Rhian Williams
Hi! Unfortunately that won’t work, sorry! You can substitute ground walnuts or sunflower seeds. Another reader has told me that they used 1/4 cup of coconut flour instead of 1 1/4 cup almond flour and that it worked well! Hope that helps.
Julie
Hi! I’m excited to try these muffins. Did your gluten free flour contain xantham gum or any gums? Thank you!
Rhian Williams
Thank you! No it didn’t – it was made using rice flour, cornflour and tapioca flour. Hope that helps, let me know if you have any other questions!
raquel
Hi…..
If I replace the gluten free flour for rice , do u think would be tasteful?
tks 🙂
Rhian Williams
Yes that should be ok! 🙂
Nadia
Is there an alternative to the almond flour? I want to make these for the teachers at my daughter’s school but they need to be nut free. TIA!
Rhian Williams
Thank you! You can use ground sunflower seeds, or 1/4 cup of coconut flour instead of 1 1/4 cup almond flour! Hope that helps.
Sowmya
Can I use unsweetened coconut milk for this recipe ?
Rhian Williams
Yes – as long as it’s the thin coconut milk from a carton not the thick kind from a tin!
Belinda Holmes
Hi, How much Natvia (granular sweetener) should I use instead of the maple syrup?
Rhian Williams
Hi! I’ve never used Natvia so can’t say for sure, but having just done a bit of research I would guess about 6 tablespoons Natvia should be ok. Though you might have to taste-test before baking to be sure. Hope that helps!
Anonymous
The best vegan muffins I’ve ever had!!
Rhian Williams
Thank you!
Monika
Nice work. Thank you 🙂
Rhian Williams
Thank you so much!
Kim
These were amazing!!!
Rhian Williams
Thank you so much, really happy to hear that!
georgie @ georgieeats
Yasssss! These look SO incredible…. I have to give it a go!! Have pinned the recipe for later! Thanks for the inspo, G x
Rhian Williams
Thank you so much, really glad you like them!
Kerry
Thanks for this recipe, it turned out great! I was nervous because my last vegan, GF cake failed but this one rose nicely and is delicious. It’s a little soft; my son said the whole thing is like the inside of a muffin! 🙂 I used grapeseed oil instead of coconut and dried cranberries instead of blueberries. I used dark maple syrup and it made the muffin smell wonderful. I’m looking forward to trying your other recipes!
Rhian Williams
Hi! Thank you so much, really happy to hear that! So glad it worked well and thank you for sharing your substitutions – dried cranberries sound delicious!