Vegan Gluten-Free Blueberry Muffins

A simple recipe for vegan gluten-free blueberry muffins. Dairy-free and egg-free, these blueberry muffins are soft, moist and delicious.

These scrumptious blueberry muffins are easy to make for breakfast. If you like to meal prep, you can add a bowl of fresh fruit for a satisfying meal that’s not too heavy.

While these muffins are gluten-free, they will take a few minutes longer to bake. However, you can have these fresh muffins ready in about 40 minutes. They’re worth the extra time!

These simple vegan and gluten-free blueberry muffins are…

Packed With Luscious Blueberries

Deliciously Soft and Moist

Easy To Make

Egg-Free, Dairy-Free and Wheat-Free Blueberry Muffin Ingredients

Fresh or Frozen Blueberries

Regular or Organic Cane Sugar – For a low glycemic option, try Coconut Sugar (The muffins will be browner when baking.)

Neutral Tasting Vegetable Oil – Try Safflower Oil, Non-GMO Canola Oil or Sunflower Oil

Plant-Based Non-Dairy Milk – Try Plain or Unsweetened Almond, Oat, Soy, Rice or Coconut Milk

Lemon Juice – Brings out the flavor of the blueberries

Apple Cider Vinegar

Salt – Enhances the overall flavor and balances out the sweetness.

Gluten-Free 1-to-1 Baking Flour – You will want to bake with a flour blend like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour. If you use Gluten-Free All Purpose Flour, be sure to add xanthan gum if it’s not already included on the ingredient label. It’s simply a thickener that helps to stabilize the ingredients.

Egg-Replacer (Optional, but highly encouraged.) Since these muffins are gluten-free and eggless, the egg-replacer helps the muffins rise and have a slight dome shape.

Baking Powder

Baking Soda

Garnish with Coarse Sugar or Raw Turbinado Sugar

Types of Blueberries To Use

Fresh or frozen blueberries will work for this recipe.

I used a combination of frozen wild blueberries with regular frozen blueberries.

Wild blueberries are smaller than cultivated blueberries. They tend to hold their shape better while baking. Fresh, firm blueberries can be easier to work with, since you won’t need to worry about much staining while folding the berries into the batter.

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Steps to Make These Vegan and Gluten-Free Blueberry Muffins

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This recipe will yield 12 to 14 regular-sized muffins.

First, be sure to position your oven rack in the middle for even baking.

Then, preheat your oven to 375°F.

If you are using frozen blueberries, keep them in the freezer until it’s time to add them to the batter. Do not allow the berries to thaw.

Next, line a 12 cup standard muffin pan with muffin (cupcake) liners.

Vegetable shortening or a non-stick cooking spray can be used in place of the liners. However, be sure to thoroughly grease each muffin cup to reduce sticking.

In a medium bowl, combine the sugar, neutral vegetable oil and non-dairy milk. If you prefer to make the muffins without an egg-replacer, reduce the amount of non-dairy milk from 1 1/4 cup to use only 1 cup.

Add the apple cider vinegar and lemon juice.

Next, gradually add the gluten-free flour with the salt, baking powder and baking soda. *Reserve 1/4 cup of flour to toss the frozen berries with.

*Adding the Egg-Replacer (Optional) – My egg-replacer calls for mixing with water in a separate small bowl. I skipped the extra step and simply added the dry mix into the batter without the addition of water. The egg-replacer helps to give a nice dome shape. Otherwise, your muffins may have a flat top.

Meanwhile, if using frozen blueberries, take the reserved 1/4 cup of gluten-free flour and toss the berries with the flour in a separate bowl until lightly coated.

Gently fold the fresh or frozen blueberries into the batter. Try not to over-mix the batter.

Next, spoon the batter into the lined or greased muffin pan.

Finally, sprinkle with coarse sugar or raw turbinado sugar. Place your muffin pan into the oven on the middle rack.

Bake the muffins for 25 minutes.

For golden brown muffins, bake an additional 5 minutes at 400°F.

Afterwards, remove the muffin pan from the oven and allow the muffins to cool before serving.

How To Store Your Homemade Blueberry Muffins

After you’ve taken the muffins out of the oven, let them cool completely before storing in a container. Store at room temperature for up to 3 days in an air-tight container. For longer freshness, store in the refrigerator for up to 10 days. Also, the muffins can be frozen for up to 1 month by placing them in a freezer bag. Be sure to squeeze out any excess air to prevent freezer burn.

If You Love Blueberries, Try…

Best Healthy Blueberry Vanilla Vegan Protein Smoothie

Be well and enjoy!

– Coco ♡ | Nectar Bliss Life

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