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.
These Blueberry Muffins can be stored at room temperature for up to a day. But if you want them to keep for longer, they're best stored in the fridge, where they keep for up to a few days.
Yes - they keep in the freezer for up to a couple of months.
If you have just taken them out of the fridge or freezer, I'd recommend warming them up in an oven toaster if you have one.
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.
You can use either fresh or frozen blueberries.
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:
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)
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
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.
Fay
Thank you for the recipe. My first attempt in making this today and it was a hit!
Rhian Williams
Thank you so much, so happy to hear that!
Paula
I made these tonight, using mixed berries, maple syrup, coconut oil, coconut flour, and added walnuts. They went sugary, just lightly berry sweet, and so good! Thank you!
Rhian Williams
Thank you so much, so glad you liked them!
Joaquin
DO NOT USE COCONUT FLOUR. This was a waste of my time and precious ingredients. I followed this recipe exactly to the T and even added more milk but the dough came out too dry and I ended up with waaaaaaay yeti much dough for my only 12 cup tray. I’m gonna try again with regular All Purpose flour.
Joaquin
Ok so based off of some of the comments on here I ended up just making my own version of this recipe. My first batch was very dry and fell apart (coconut flour). I had followed all of your instructions to the exact measurement and even added more milk and coconut oil but still were very “scone like” as one of the other comments mentioned. I tried again using regular all purpose flour and the batter was way to liquified. I ended up adding almost an extra cup of flour and added almost 3 more table spoons of baking powder. I also added a flaxseed egg and a little light brown sugar and a splash of honey for more flavor since the first batch was very bland. I let the batter sit for a little and it started to fluff and become more dough like but not pourable. I then added my blueberries. The entire batch was perfect enough for exactly 12 muffins.
Rhian Williams
Thank you so much for your feedback and for sharing your substitutions, that's really helpful to know!
Nathalie
I made these last night and they turned out wonderful. They’re really the best vegan muffins I’ve ever had. I substituted the lemon with apple cider vinegar as suggested as I didnt have lemon, but otherwise made no changes. Ill be sharing these with my colleagues today. Thanks for this recipe!
Rhian Williams
Thank you so much, so glad you liked them!!
Paige
Is there a substitute you can use for almond flour? We are but free in my house.
Rhian Williams
Ground sunflower seeds!