Photo of three blueberry muffins, one with a bite taken out of it, with a bowl of fresh blueberries in the background

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!
4.6 from 88 votes
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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: 8 muffins
Calories: 292kcal

Ingredients

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 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 (Pinch) salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 150 g (1 1/4 cup) 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 (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 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.
Nutrition Facts
Gluten-Free Vegan Blueberry Muffins
Amount Per Serving
Calories 292 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Sodium 68mg3%
Potassium 79mg2%
Carbohydrates 31g10%
Fiber 4g16%
Sugar 14g16%
Protein 5g10%
Vitamin A 5IU0%
Vitamin C 2.6mg3%
Calcium 113mg11%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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