Fluffy vegan gluten-free blueberry muffins loaded with sweet, juicy blueberries. These classic muffins are very easy to make, they’re moist, you can use fresh or frozen berries, and of course, they’re delicious!
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 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, as you can see in the picture below. One thing to note is that I used ground golden flax seeds (instead of the more popular and my go-to brown flax seeds) to make the flax eggs (bottom left) to preserve the lighter colour of these muffins.
Golden flax seeds are pretty much the same as brown flax seeds, but I do find that they clump up when mixed with water, so be sure that you mix them up really well.
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.
I’m also using organic cane sugar instead of my go-to, coconut sugar, again, to keep the colour light. Coconut sugar can be used instead, but keep in mind that your end result will be a little darker.
I’ve outlined the steps for making them below, visually, but these muffins are so easy to make, that it probably wasn’t necessary.
However, 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 to help you see the recipe being made.
(If you’re new to vegan gluten-free baking, or new to making gluten-free vegan muffins, be sure to read all of my tips before getting started!)
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 totally optional, but I like doing it because this will make your gluten free vegan blueberry muffins a little prettier. 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!
Can Frozen Berries Be Used?
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 🙂
Can a Different Gluten-Free Flour Blend Be Used?
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.
Can They Be Frozen?
Yes, fully cool them and then wrap so they are airtight. When you’re ready for them, thaw at room temperature and serve. Just before serving, you can also warm them up a bit in the microwave because warm muffins are perfection, aren’t they?!
How Long Will They Last?
I find that gluten-free muffins deteriorate a little quicker than muffins made with wheat flour. And because these contain blueberries, they’ll go bad a little quicker because of the moisture from the berries.
These gluten-free dairy free blueberry muffins will hold up well for about two days at room temperature, but if you have leftovers that are going to last longer than that, I suggest storing them in the refrigerator in an airtight container and bringing them up to room temperature before serving.
Did You Make This Recipe?
If so, please share a pic with me on Instagram by tagging me! 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
- Lemon Blueberry Scones
- Peach Blueberry Crisp
- Blueberry Galette
- Lemon Blueberry Waffles
- Blueberry Pineapple Smoothie
- Gluten-Free Blueberry Pancakes
Vegan Gluten-Free Blueberry Muffins
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 3/4 cups gluten free flour blend
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup melted coconut oil (plus extra for greasing muffin tin)
- 1/2 cup sugar
- 1/2 cup plain unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup 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 cup with coconut oil.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, mix the coconut oil, sugar, applesauce, 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 substitute with another gluten-free flour blend.
- This recipe will NOT work with coconut 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 into the batter. See above for more info.
- Any type of neutral flavoured oil can be used in place of the coconut oil, such as avocado or safflower.
- Store leftovers in an airtight container. See above for more storage info.
- Nutrition info is based on 1 vegan gluten-free blueberry muffin. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.