Vegan Gluten-Free Blueberry Muffins

SHARE THIS:

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.

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. 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.

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?

FAQ

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