Photo of three blueberry muffins, one with a bite taken out of it, with a bowl of fresh blueberries in the background
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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!
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 (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 (2 tablespoons) lemon juice *
  • 8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (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 (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (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 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

Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Sodium: 46mg | Potassium: 53mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg