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.
Top 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 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.
Gluten-Free Vegan Blueberry Muffins
These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 muffins
Calories: 292kcal
Ingredients
- 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
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 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
Notes
*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.
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.Nutrition Facts
Gluten-Free Vegan Blueberry Muffins
Amount Per Serving
Calories 292
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 7g
35%
Sodium 68mg
3%
Potassium 79mg
2%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
16%
Sugars 14g
Protein 5g
10%
Vitamin A
0.1%
Vitamin C
3.2%
Calcium
11.3%
Iron
7.5%
* 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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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!
Hollie Dobbs
Wondering if you can make the batter ahead and keep in the fridge for in the morning. Thanks
Rhian Williams
I’m not sure if that would work as the coconut oil might get clumpy if you keep it in the fridge. Sorry about that! But if you do try it I would love to hear how you get on!
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!
Anonymous
Mine too..🙁
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!
Jini
Hi, can I use oatmeal instead of the store bought gluten free flour? It isn’t easily available where I live.
Rhian Williams
Yes that should work – you mean ground up oatmeal right? Alternatively you can use rice flour!
Linda
Have you every frozen them? Thanks so much for the great recipe. Linda
Rhian Williams
Thank you so much! Yes I have frozen them before and they were fine to defrost – I’d recommend warming them up in the oven once they’ve defrosted though. Hope that helps!
Caroline
Awesome recipe! The muffins are moist and fluffy and have a lovely texture!
The only comment I would add is that when you add the cold milk to the melted coconut oil, it re-solidifies. I ended up adding all of the wet ingredients to a saucepan (coconut oil, lemon juice, almond milk, vanilla and maple syrup) and slowly heated until it was a cohesive mixture.
Rhian Williams
Thank you so much, so glad you liked the muffins. And thank you so much for the feedback about that – I will tweak the recipe slightly to address that issue. Thank you for letting me know and sorry there was a bit of a problem with that. But glad it worked out ok in the end!
Anonymous
Instead of a gluten free flour blend could I use chickpea flour?
Rhian Williams
I’m not sure potentially – would love to hear how you get on if you try it out!
Jackie
I just discovered this site and it’s GREAT! I now need to find the fastest conversion chart. I wonder if quinoa flakes could replace the oat flakes? I’m new to all of this, both GF and quinoa. I think I need to purchase some GF oats too. I live in the great NW and we get fresh organic blueberries this time of year. Another wonder: How would the frozen ones work this winter? Questions, questions! You have a wonderful site and I am thoroughly enjoying exploring!
Rhian Williams
Thank you so much! You can convert the measurements by clicking on the ‘US customary’ button underneath the ingredients list. I’m sorry if it was unclear! Yes I think quinoa flakes could replace oat flakes, but not sure what you’re referring to as there aren’t any oat flakes in this recipe? And yes frozen blueberries will absolutely work! Thank you so much, really glad you like my site!
Danielle
Ok these are literally perfect !!!! So moist and fluffy and delicious. My husband said one of the best muffins he’s ever had 😍❤️ Thank you !!!
Rhian Williams
Aw yay thank you so much, really happy to hear that!
Rhian Williams
Yay thank you so much, really happy to hear that!
Cheryl
These muffins are AWESOME!! I made some with buckwheat flour, real pumpkin and maple syrup and they came out SO delicious!! Definitely something I will make for the next office party!! Thank you!!
Rhian Williams
Hi! Thank you so much, so glad you liked them. Great to know about the substitutions too!
Cheryl
I forgot to add that I actually used water in place of milk and they came out yummy still!
Banjolelo
Hi Rhian, I tried your muffins this evening and they turned out pretty bad… I’m so sad right now as I’ve hardly ever been successful with baking (doesn’t matter if gluten free or not, vegan or not).
I used a blend of potato flour, rice flour and cornflour. I used rice milk. I didn’t have bicarbonate of soda so I used more baking powder instead. Was that my mistake? Maybe also my oven isn’t “strong” enough. The muffins didn’t rise and are wet and half raw on the inside and dark and chewy on the outside.
Please tell me what I did wrong, ughh I’m so discouraged right now…!
P.S. I’m not at all blaming you, your recipes are great and I bet NORMALLY those muffins are amazing!
Rhian Williams
Hi! Thank you so much for your feedback and I’m so sorry about what happened! I think not using bicarbonate of soda might have been an issue, as it’s quite an important raising agent in vegan baking as it kind of acts as an egg replacement when it reacts with the acid in the lemon juice or vinegar. Did you preheat your oven properly and bake them at the right temperature? So sorry again!
Banjolelo
Actually the baking powder reacted with the lemon juice, I saw it bubble. But maybe that wasn’t enough.
Yes I preheated the oven and used the right temperature, however I wasn’t in my own flat so I didn’t really “know” the oven 😀 Maybe I shouldn’t have baked them at top and bottom heat?
Well, I don’t know, and I don’t mind anymore. The taste was very good, not the consistency though, but at least the taste 😀 Will try them again using my conventional baking stuff 🙂
Rhian Williams
Thank you for letting me know! I’m glad the taste was ok but hopefully the texture will improve next time…would love to hear how you get on. Thank you for your feedback!
Mary Mcardle
What can I use instead of almond meal ? I have to avoid nuts,seeds,gluten,dairy, corn,sugar
Rhian Williams
Can you have coconut flour? If so you can substitute the almond meal with a fifth of the amount of coconut flour!
Karen
Hi Rhian:
I love the way you’ve created GF and vegan recipes. Great job! I’m wondering if there is a way to search your recipe files. I’m looking for a Sweet Potato Muffin recipe that is also GF and Vegan.
Thanks your sharing!
Rhian Williams
Thank you so much! You can use the ‘search’ bar in my menu to search the site for recipes, or alternatively just type in the recipe you’re looking for followed by ‘Rhian’s Recipes’ into google search! I don’t have a sweet potato muffin recipe on the site, but this GF Vegan Pumpkin Muffins recipe can easily be made with sweet potato purée instead of pumpkin purée: https://www.rhiansrecipes.com/pumpkin-muffins/
Kristy
I used 3/4 cup of almond milk because like some others, I have never heard of 4/5 lol. I also used gluten-free baking mix for all of the dry rather than almond flour and they turned out amazingly! I like almond flour and I will use it next time. Too much can be not so yummy but this looks like a great balance. Thank you!
Rhian Williams
Thank you so much, so glad you liked them! And thank you for sharing your substitutions, that’s so helpful to know!
Rebecca
I love these! I like them so much I’ll make double batches 🙂
Rhian Williams
Aw amazing, thank you so much! Really happy to hear that!
Christine
I’m new to gluten free and vegan baking. I’m a very experienced baker, though. These didn’t come out as fluffy or sweet as I had hoped. Still, they were delicious. I used vegetable oil (it’s what I had) and I used almond flour. I also substituted with honey. Did my substitutions cause them not to come out fluffy? How can I make them sweeter? Trying to find some yummy recipes for my 11 year old son. He has so many food allergies and this recipe is a hit. Thank you.
Rhian Williams
Hi, thank you so much for your feedback, I’m glad you’ve found something your son can have. I don’t think there was anything wrong with your substitutions, to make them fluffier next time I would recommend adding a little extra baking powder (maybe 1 teaspoon extra) as the amount you need can sometimes vary between brands. And to make them sweeter you could add more honey next time (or whatever liquid sweetener you want to use) – you should be able to add a few tablespoons extra no problem. Hope that helps and thanks again for letting me know!
Lav
Absolutely loved these!! I doubled the ingredients and it made me about 28 muffins. My muffin pan is not that deep so this was perfect. They were super moist, tasty, and most of all, I had all the ingredients in my pantry! My friends loved it and were pleasantly surprised that it was gluten-free and vegan. Thanks again!
Rhian Williams
Yay thank you so much, so glad you and your friends loved them!!
Nic
Thank you so much for sharing your recipes! We really enjoyed this recipe. They have great flavor and texture. I didn’t get them in the baking tins fast enough, so they lost a little volume in the end. I will try it with some applesauce and a different oil next time. They are kid and hubby approved and met our special dietary needs. Thank you again!!
Rhian Williams
Thank you so much, so glad you liked the recipe!