Vegan Gluten-Free Blueberry Muffins

A blueberry muffin on a white plate, muffin wrapper is peeled down.

5 from 2 votes

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 Time15 mins

Cook Time18 mins

Total Time35 mins

Servings:

Author: Gwen Leron

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

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 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.

Nutrition