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 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) with the red label, NOT the blue label), 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.