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    Recipes » Recipes » Baking & Desserts

    Vegan Blueberry Muffins (Gluten-Free)

    Last updated - December 29, 2022; Published - December 28, 2022 By Rhian Williams 385 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two vegan blueberry muffins photos

    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.

    A vegan blueberry muffin on a silver background with a bowl of fresh blueberries in the background

    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.

    Vegan blueberry muffin batter in a mixing bowl
    • Transfer the mixture into muffin cases in a muffin/cupcake tin.
    Four muffin cases filled with vegan blueberry muffin batter
    • Bake in the oven for around 20 minutes.
    Three vegan blueberry muffins in brown muffin cases on a silver background

    How long do these keep for?

    Though these muffins do obviously taste best when fresh, they do keep for up to a few days.

    How do you store Blueberry Muffins?


    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.

    Can you freeze Gluten-Free Blueberry Muffins?


    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.

    Can you use other fruits in blueberry muffins?


    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.

    Can you use fresh or frozen blueberries in muffins?


    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).
    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Serving suggestions

    These Blueberry Muffins work well as part of a brunch, served alongside dishes such as:

    • Vegan White Bean Scramble with Almond Bacon.
    • Gluten-Free Vegan Apple Bread.
    • Oat Flour Pancakes.

    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

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    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.
    4.36 from 314 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free blueberry muffins, gluten-free vegan muffins, vegan blueberry muffins
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 195kcal
    Author: Rhian Williams

    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

    *If you don't want to use lemon juice, replace 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
    You can use either fresh or 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.
    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
    Vegan Blueberry Muffins (Gluten-Free)
    Amount Per Serving
    Calories 195 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 5g25%
    Sodium 46mg2%
    Potassium 53mg2%
    Carbohydrates 21g7%
    Fiber 3g12%
    Sugar 10g11%
    Protein 4g8%
    Vitamin A 5IU0%
    Vitamin C 2mg2%
    Calcium 75mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

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      Recipe Rating




    1. Elizabeth

      June 30, 2022 at 10:03 pm

      5 stars
      These muffins are so delicious! I sometimes make a full batch but I also reduced the ingredients to make a mug cake and that is my go-to most mornings. Every recipe I have tried from your website is DELICIOUS and I love that the ingredients are easy to find. I have been avoiding gluten and dairy for years and finding your website has made it so much easier for me. Thank you!!!

      Reply
      • Rhian Williams

        July 01, 2022 at 1:17 pm

        Thank you so much, so happy to hear that!!

    2. Marlene

      August 28, 2022 at 5:59 pm

      I followed the recipe exactly, using almond flour and chickpea flour. I found the batter a tad on the watery side. The blueberries did not disperse throughout the batter but fell to the bottom of the muffin cup. The centre of the muffin was a depression rather than puffy. The flavour was okay. Am wondering if the chickpea flour is not the right consistency for this particular recipe. Am just starting the GF/vegan journey so have lots to learn.

      Reply
      • Rhian Williams

        September 02, 2022 at 7:16 am

        Thank you for your feedback. It was the chickpea flour that would've caused the issue - the recipe needs all purpose gluten-free flour in order to work, and preferably one without xanthan gum! I recommend Dove's Farm gluten-free flour. Or you could use 140g white rice flour and 10g tapioca flour. I hope that helps!!

    3. Kathryn Pusateri

      September 13, 2022 at 5:55 pm

      great recipe.
      the only change was to skip to he coconut oil and use applesauce instead. very yummy.

      Reply
      • Rhian Williams

        September 14, 2022 at 4:24 am

        Thank you so much, so happy to hear that!

    4. Elizabeth

      November 01, 2022 at 9:32 pm

      I absolutely love your website! I haven’t eaten dairy or gluten for years and your recipes are by far the easiest ones I’ve found with ingredients that are easy to get - and the food tastes delicious! This blueberry muffin recipe is my go-to when I feel like eating bread. I even reduced the amounts so I can make a little mug cake with it some mornings. Thanks for all you do! I send people to your website all the time!

      Reply
      • Rhian Williams

        November 02, 2022 at 2:50 am

        Thank you so much, so happy to hear that! Please do let me know if you ever have any recipe requests etc!

    5. Brian

      January 05, 2023 at 11:31 pm

      If I do not use the maple syrup (or any other added sugar), will I have to compensate with any other ingredient?

      Reply
      • Rhian Williams

        January 06, 2023 at 3:35 pm

        No it'll be ok, just won't be sweet though!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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