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.
Anonymous
I made these but tweaked them a bit. I reduced the amount of milk and added some garfava for an egg and fluffiness. I used 1/3 millet,1/3 sorghum, and 1/3 arrowroot as my gluten free flour mix. It baked at 350 for almost 30 minutes then raised the temp to 375 for a few more minutes until toothpick came out clean and they had a slightly brown top. Perfect! They were soft, fluffy, and really tasty with the almond meal and fresh blueberries. Thanks!
Rhian Williams
Thank you so much, so happy to hear that! And thank you for sharing your substitutions.
Susan Bacon
I made this muffin with a few tweaks. I reduced the plant milk slightly - I used flax milk and added some garfava as an egg substitute. For my gluten free flour I used 1/3 MILLET FLOUR,1/3 SORGHUM FLOUR,1/3 ARROWROOT FLOUR. I baked them at 350 for 30 minutes and they still weren't done so for another 5 minutes I cooked them at 375. They were a nice light brown with that traditional slightly crunchy top and soft and fluffy inside. Perfect muffin loved the almond meal and fresh blueberries. Awesome thanks.
Rhian Williams
Thank you so much, so happy to hear that! And thank you for sharing your substitutions.
Rosali
These are soooo good! I topped with homemade mixed-berry jam and granola. Delicious!!
Rhian Williams
Thank you so much, so happy to hear that!
Jenn
Hi Rhian — these are amazing and so tasty — thank you! I made them as recipe stated but mine did come out a bit soft — which is OK, I just eat them out of the muffin cup with a spoon 😉 Do you have any tips to thicken them up a bit so they don’t crumble apart in my hand? For reference, I made my own almond meal by grinding up almonds, and I used Baker Josephs GF Flour Blend (from Trader Joe’s).
Rhian Williams
Thank you so much for the feedback! I think the reason for them being soft is because you made your own almond meal - I'd recommend using a store-bought one for better texture! Hope that helps!
Laurie
Have you tried using Namaste egg replacer instead of using baking powder & lemon? If so, how much would you use?
Rhian Williams
No I haven't, sorry! Would love to hear how you get on if you try it, though!