I remember the first time I baked blueberry muffins that everyone—yes, everyone—could enjoy. My nephew has celiac disease, and my sister went vegan last year, so family gatherings have been a little… tricky in the food department.
I wanted a recipe that didn’t taste like a “substitute” for anything. These muffins? They’re moist, packed with juicy blueberries, and taste like they just came out of your favorite bakery.
Plus, they’re made with wholesome ingredients you can grab at any grocery store or farmers’ market.
Let’s get baking!
Pro Tips
- Make It Your Own: Can’t find fresh blueberries? Use raspberries or chopped strawberries. You can also swap almond flour for oat flour for a heartier texture.
- Extra Sweetness: Sprinkle a pinch of raw sugar on top of the batter before baking for a golden, crunchy top.
- Storage: Store leftover muffins in an airtight container at room temperature for 2 days or refrigerate for up to a week. They also freeze beautifully for up to 2 months.
Serving Suggestions
These muffins are delightful as a breakfast treat with a cup of coffee or as a snack with almond butter. For a fancy brunch, serve them alongside a colorful fruit salad.
Let me know how your muffins turn out—I’d love to hear your tweaks and twists!
Vegan Gluten-Free Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Bakery-style vegan and gluten-free blueberry muffins that are moist, flavorful, and perfect for everyone at the table.
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- ⅓ cup maple syrup
- ½ cup unsweetened applesauce
- ⅓ cup coconut oil, melted (or neutral oil like avocado oil)
- 1 cup plant-based milk (almond, oat, or soy work great)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Mix-ins:
- 1 ½ cups fresh or frozen blueberries
- Optional: ¼ cup chopped walnuts or pecans for a nutty crunch
Instructions
- Preheat & Prep: Set your oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon. Make sure everything’s evenly combined.
- Mix Wet Ingredients: In a separate bowl, stir together the maple syrup, applesauce, melted coconut oil, plant-based milk, vanilla, and apple cider vinegar. The vinegar helps the muffins rise beautifully.
- Combine: Slowly pour the wet ingredients into the dry mix. Use a spatula to fold them together gently—don’t overmix! Overmixing can make the muffins dense.
- Add Blueberries: Fold in the blueberries (and nuts, if using) with care. If using frozen berries, toss them in a tablespoon of gluten-free flour to prevent them from sinking to the bottom.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups. Fill each about ¾ full.
- Bake: Pop the tray in the oven and bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Down: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
Easily customizable with seasonal fruits or add-ins like nuts or dairy-free chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
