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    Home » Recipes » Muffins

    Vegan Gluten-Free Blueberry Muffins

    Published: May 10, 2019 · Modified: Sep 8, 2020 · By: Gwen Leron
    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Pinterest pin showing two images of vegan gluten-free blueberry muffins, this image is to be used to pin this recipe to Pinterest.

    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.

    A gluten free blueberry muffin on a small white plate.

    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!

    Table of Contents show
    1 Ingredients You'll Need
    2 Ingredient Notes
    3 How to Make Them
    4 How to Store Them
    5 FAQ
    6 Did You Make This Recipe?
    7 Vegan Gluten-Free Blueberry Muffins

    Ingredients You'll Need

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

    Overhead shot of the ingredients needed to make vegan gluten-free blueberry muffins. Each ingredient is labeled.

    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.

    First sequence of steps needed to make vegan gluten free blueberry muffins.

    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.

    Second sequence of steps needed to make vegan gluten free blueberry muffins.

    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!

    Vegan Gluten Free Blueberry Muffins just out of the oven in a muffin pan.

    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?

    A vegan blueberry muffin on a plate with the muffin wrapper peeled down.

    FAQ

    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.

    Which Gluten-Free Flour Is Best for Muffins?

    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.

    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 them into the batter. This helps to prevent your muffins from turning blue.

    A blueberry muffin split in half to show the inner texture.

    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
    A blueberry muffin on a white plate, muffin wrapper is peeled down.
    Print Recipe Pin Recipe SaveSaved!
    5 from 3 votes

    Vegan Gluten-Free Blueberry Muffins

    Easy vegan gluten free blueberry muffins that are moist, fluffy, and loaded with bursts of juicy blueberries. They're simple to make and you can use either fresh or frozen berries. These summery homemade muffins are eggless, dairy-free, and perfect for snacks.
    Prep Time:15 minutes
    Cook Time:18 minutes
    Total Time:35 minutes
    Author: Gwen Leron
    Course: Snack
    Cuisine: Gluten-Free
    Diet: Vegan
    Servings: 12

    Suggested Equipment:

    • Kitchen Scale
    • Muffin/Cupcake Pan
    • Large Scoop
    • Glass Mixing Bowls

    Ingredients:

    • 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)

    Instructions:

    • 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.

    Video:

    Recipe Notes:

    • 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 sunflower 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.

    Nutrition Info:

    Serving: 1muffin | Calories: 161kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 46mg | Potassium: 19mg | Fiber: 3g | Sugar: 11g | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 0.7mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    More Vegan Gluten-Free Muffins

    • Vegan Gluten-Free Raspberry Muffins
    • Gluten-Free Blackberry Muffins (Vegan)
    • Vegan Oatmeal Muffins (Gluten-Free)
    • Vegan Gluten-Free Cranberry Orange Muffins

    Reader Interactions

    Comments

    1. Christine says

      June 12, 2021 at 1:35 am

      5 stars
      Hello,
      Is there any way I can make these sugar free with stevia or monk fruit drop?

      Reply
      • Gwen Leron says

        June 12, 2021 at 11:11 am

        Hi Christine, I'm not familiar with using sugar alternatives, so my knowledge is limited in this area but I would say that if you usually use stevia and monk fruit drop as 1 to 1 substitutes for regular sugar, then it should be fine. If they are not 1 to 1 then you will have to adjust the sugar measurement accordingly. I hope this helps. If you end up trying it, please let me know how things work out.

        Reply
        • Christine says

          June 24, 2021 at 4:19 am

          5 stars
          Hi Gwen,
          I made these muffins with Stevia instead of sugar, they were so delicious and I could not tell the difference between the two!
          I used the powdered Stevia and the conversion chart showed 1 Tablespoon of Stevia for 1/2 cup of sugar.
          So that would be 387 less calories in the entire recipe. 🙂

        • Gwen Leron says

          June 24, 2021 at 12:50 pm

          Hi Christine, I am so happy to know it worked well. Thanks for circling back to let me know, I'm sure there will be others who will have the same question, so this is helpful. Glad that you enjoyed the muffins!

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