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 classic faves happened to be this recipe for vegan gluten-free blueberry muffins.
So, here it is…finally! And let me tell you, it was worth the wait.
These gf muffins are so good, but on top of that, they’re dairy-free, egg-free, nut-free, wheat-free, and the best part? No one will know they’re vegan AND gluten-free.
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.
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. Be sure to measure your flour correctly.
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 recipes, 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 strawberry muffins). If you don’t have golden flax seeds, feel free to use brown flax seeds. Your muffins will turn out slightly darker. Only slightly, though, they’ll still have a light colour, so don’t let that scare you.
Coconut Oil – Any type of neutral flavoured oil can be used in place of coconut oil, such as avocado or safflower. If you are not using coconut oil, you can fold in the berries while they are still frozen.
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.
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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.
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 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 them 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?
A gluten-free flour blend must be used for this recipe. You won’t be able to use one single gluten-free flour (such as coconut or almond) and get good results. I’ve only tested these muffins with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (the one in the red package, not the blue package), so if you do decide to use a substitute gluten-free flour blend, proceed with caution since I’m not sure if the particular flour you use will work well.
The best gluten-free flour to use for muffins is the one that the recipe specifies. All gluten-free flours produce different results and they are not always interchangeable, so to get the perfect muffins, follow the recipe as it’s written and use the exact flour the author specifies.
Yes! I’ve tested with both fresh and frozen blueberries and the muffins turned out perfectly each time. However, there is an extra step you’ll need to take if you’re using frozen berries. Place your frozen berries on a paper towel lined plate and leave them to thaw. Once thawed, gently pat them dry before folding into the batter. This helps to prevent your muffins from turning blue.
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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
Vegan Gluten-Free Blueberry Muffins
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¾ cups (245g) gluten free flour blend **see important note about flour below**
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (100g) sugar
- ½ cup (123g) plain unsweetened applesauce
- ⅓ cup (80ml) melted coconut oil (plus extra for greasing muffin tin)
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries (frozen can be used, see note below)
- turbinado sugar (for sprinkling on top, optional)
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each muffin cup with coconut oil.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, mix the sugar, applesauce, coconut oil, vanilla, and flax eggs together until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined. Fold in the blueberries.
- Using a spoon or a large scoop, divide batter into the 12 muffin cups.
- If using, sprinkle turbinado sugar on top of each muffin.
- Bake for 18 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.
- Please read all of the FAQ info above and additional info below before making this recipe.
- It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob’s Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend.
- This recipe will NOT work with coconut flour or any other single gluten-free flour.
- Frozen blueberries can be used for this recipe if fresh blueberries are not available. Thaw them on a paper towel and pat them dry before folding them into the batter. See above for more info.
- Any type of neutral flavoured oil can be used in place of coconut oil, such as avocado or safflower.
- Store leftovers in an airtight container. See above for more storage info.
- Nutrition info is based on one muffin without the turbinado sugar. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.