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 (â…˜ 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.
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!
Tamara
Can I do these in mini muffin tins? I'm not a baker and I need to make something dairy, gluten and nut free for a preschool (25 three year olds!).
Thank you for adding the comments about different substitutions!
Rhian Williams
Yes mini muffin tins is ok, just bake for less time - maybe check after 10-15 minutes and bake until an inserted skewer comes out clean. Just keep an eye on it to make sure it doesn't burn!
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!