Vegan Gluten-Free Blueberry Muffins

Fluffy vegan gluten-free blueberry muffins loaded with sweet, juicy blueberries. These classic muffins are very easy to make, they're moist, and of course, they're delicious!

You can make these summery muffin favourites with either fresh or frozen blueberries, all the details are below, so keep reading.

Not long ago, I put together a post that featured all of my recipes for vegan gluten-free muffins.

When putting that list together, I realized there were a few classic favourites I had not done yet. One of those happened to be these vegan gluten-free blueberry muffins.

These gf muffins are so good, but on top of that, they're dairy-free, egg-free, wheat-free, and the best part? No one will know they're vegan AND gluten-free, just like these other berry-filled muffins:

• Vegan Gluten-Free Strawberry Muffins
• Vegan Gluten-Free Raspberry Muffins
• Vegan Gluten-Free Blackberry Muffins
• Vegan Gluten-Free Banana Blueberry Muffins
• Vegan Gluten-Free Cranberry Orange Muffins

So let's go through how to make them so you can whip up a batch, right away!

Ingredients You'll Need

The ingredients are simple, many of them are staples you probably have in your cupboards right now.

Ingredient Notes

Gluten-Free Flour Blend – I have only used Bob’s Red Mill Gluten-Free All-Purpose Flour (the one in the RED bag) to make this recipe and have not tried any others. With gluten-free baking, it’s extremely important to use the same flour the recipe calls for to get the expected results.

NOTE: When baking, measuring your flour accurately is so important to get the best results. Check out my article about how to measure flour correctly before you start.

Sugar – I use organic cane sugar instead of my regular go-to coconut sugar to keep the colour of the muffins light, but if you only have coconut or brown sugar they're fine to use, your muffins will just turn out darker in colour.

Blueberries – Fresh or frozen can be used. If using frozen, place them on a paper towel-lined plate and leave them to thaw. Once thawed, gently pat them dry before folding them into the batter. (If you fold them into the batter while they're still frozen, they will freeze parts of the batter since it contains coconut oil).

Applesauce – Use plain, unsweetened applesauce for this recipe.

Flax Eggs - For this recipe, I use ground golden flax seeds to make the flax eggs (instead of the more popular and my go-to, brown flax seeds) to preserve the lighter colour of these muffins (just like I did with my blackberry muffins

Turbinado Sugar – This is the only ingredient you won’t see in the picture above. It’s an optional ingredient, but I like to sometimes sprinkle a little on the top of each muffin before they bake to give the muffins a sweet crunch with each bite.

Many of you have told me that you're new to baking vegan gluten-free recipes, so to help, I've shared the images below as well as a video (you can find it within this post) to help you SEE the recipe being made.

Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!

How to Make Them

(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions at the end of this post.)

First, you'll whisk all of the dry ingredients together in one bowl, whisk all the wet ingredients in another bowl, and then combine the two.

You'll then add the blueberries and fold them into the batter. Next, scoop the batter into your muffin pan. I like using a scoop to do this (this is the one I have and what I'm using in the picture below).

Sprinkling some grainy turbinado sugar on top of each muffin is optional, but I like to add this step because it will give your muffins a little sparkle and it will also give them another layer of texture by adding a little "crunch" to each bite.

The next step is to, of course, bake them and once done, cool them in the muffin pan for a few minutes.

After those few minutes have passed, transfer them to a cooling rack and they're ready to serve!

How to Store Them

Because of the moisture from the blueberries, the muffins will only keep for up to two days at room temperature, in an airtight container.

If you still have leftovers after two days, place them in an airtight container and place the container in the refrigerator where they will keep for another few days. (If room temperature runs on the warmer side for you, place them in the refrigerator sooner.)

They can also be frozen after they’ve fully cooled. Wrap them tightly so they’re airtight, place them in a container or freezer bag and freeze. They will keep in the freezer for up to three months.

When you’re ready to serve, thaw at room temperature and just before serving, you can also warm them up a bit in the microwave because warm blueberry muffins are perfection, aren’t they?

Did You Make This Recipe?

If so, please share a pic with me on Instagram by tagging me (@delightfuladventures), I want to see your remake! You can also let me know how things went by leaving a rating and comment below. I'd love to hear from you.

You can also help me to help others find this recipe by pinning it to your recipe board on Pinterest! You can do that by clicking here.

If You Like This Recipe...

...you may also like these other vegan gluten-free blueberry recipes:

• Blueberry Oatmeal Bars
• Blueberry Banana Muffins
• Peach Blueberry Crisp
• Blueberry Galette
• Lemon Blueberry Waffles
• Gluten-Free Blueberry Pancakes