This gluten-free recipe for blueberry muffins is a labour of love. I made this blueberry recipe packed with blueberries because it is one of my favourite baked fruits. This blueberry recipe is healthy and delicious and lower in sugar than your average commercial muffin yet still fluffy and delicious after day 2.
What makes this blueberry muffins recipe so easy?
Most people love a good muffin. However, when it comes to making a gluten-free and vegan recipe for blueberry muffins, they literally fall apart. Either you get a crumbly mess or a tough brick with blueberries in it. I made this recipe 7 times just so that I could get the recipe just right. My colleagues ended up being my guinea pigs throughout this process. That meant they had to tough out all the crumbly messes and muffin bricks. God bless them. But, in the end, I was quite happy with the results and so were they.
What makes this vegan & gluten-free blueberry muffin recipe so light and fluffy?
Typically, with a gluten-free blueberry muffin recipe, you’ll have butter, dairy and eggs in it. These are key ingredients in gluten-free muffin baking. However, since I was baking these vegan as well, i needed to remove the eggs all together and replace the butter and dairy.
I found that with a gluten-free batter, this didn’t work so well with vegan butter without the eggs. So, I replaced the butter with grapeseed oil instead and got a much lighter and fluffier texture than with the vegan butter.
Gluten-free flour mixes didn’t work well for me for this recipe. They would be delicious on the first day, then turn into a tough brick the next day. So, I decided to try my own mix. The combination of rice flour to keep it light and fluffy, chickpea flour and tapioca flour to bind everything together, and flaxseed to replace the eggs, seemed to work well as a power combo.
What makes this the best gluten-free and vegan blueberry muffin recipe?
- So delicious
- Easy to make
- Fresh tasting
- Convenient on the go
- Great for a quick breakfast or a light dessert
- Packed full of delicious blueberries
- Lower in sugar than most recipes
- Non-stick muffin mould tin
- Muffin liners (Optional)
Ingredients for gluten-free blueberry muffins recipe made easy
- Granulated cane sugar
- Grape seed oil
- Ground flax seed
- Brown rice flour
- Baking powder
- Baking soda
- Chickpea flour
- Tapioca flour
- Sugar-free vegan yogurt, room temp
- Vanilla extract
- lemon juice + rind
- Unsweetened plant-based milk
- Frozen blueberries
The how to make the best gluten-free blueberry muffin recipe
Before beginning, I would also suggest leaving the frozen blueberries in the freezer until the very last minute when it’s time to incorporate them. If you let the blueberries thaw out in your batter, then you’ll end up with some very blue/greenish hue muffins which look a little strange.
Making the muffin batter.
Start by whisking the dry ingredients in a medium bowl. Then in a separate bowl, whisk up the wet ingredients leaving the frozen blueberries out for now.
Slowly pour the wet mix into the dry one while mixing until all is well incorporated.
Cover the bowl and place the batter into the fridge to let rest for at least 1 hour.
Once the batter has rested, preheat the oven to 400˚F and then gently fold in the blueberries using a silicone spatula until well combined.
Pouring the muffin batter into the tin.
No need for a muffin liner if you have a good non-stick muffin tin just make sure you have enough grease to ensure a smooth removal after baking.
If you like having nice muffin tops, which I most definitely do, fill your muffin mold to the top.
Sprinkling cane sugar on top gives the muffins a nice sugary crunchy coating and since these muffins aren’t too sugary it balances out.
Baking your blueberry muffins
Place the muffin tin into the oven and bake for 30-40 minutes at 400F or until the toothpick comes out clean.
Remove from the oven and let sit for 10 minutes before eating.
Storing your gluten-free & vegan blueberry muffin
Store in an airtight container for up to a week in the fridge, or 3 months in the freezer.
Replacements and alternatives for these vegan blueberry muffins
Can I make these vegan blueberry muffins dairy and eggs?
If you are gluten-free and are looking to make these with dairy and eggs, no problem. Simply swap out the almond milk for regular milk at a 1:1 ratio and the flaxseed with 2 eggs. The grapeseed oil can also be easily swapped with butter at a 1:1 ratio.
Can I make this gluten-free blueberry muffin recipe with wheat flour instead?
Yes, you can. Just swap out the tapioca, rice flour, and chickpea flour for a 1:1 ratio of your wheat flour.
Can I make these with fresh blueberries?
You absolutely can! Just swap the frozen blueberries with the fresh ones.
Other Blueberry Recipes that are Healthy
Gluten-free Blueberry Muffin Recipe (Vegan)￼
- 1 cup organic granulated sugar
- 3 cups brown rice flour
- 2½ tsp baking powder
- ¾ tsp baking soda
- 6 tbsp chickpea flour
- ½ cup tapioca flour
- ½ cup grape seed oil
- 3 tbsp ground flax seed + 6 tbsp water
- ⅓ cup dairy-free yogurt
- 2 tsp vanilla extract
- ¼ cup of lemon juice + rind
- *1 ½ cups unsweetened plant-based milk or water
- 1 ½ cups frozen blueberries
Optional Topping (but highly recommended):
- ¼ cup granulated sugar
- Start by making the flax egg and combining the flax seed and water together and set aside.
- Whisk the dry ingredients in a large bowl till well incorporated then in a medium-sized bowl, whisk together the wet ingredients, except the blueberries, till it is also well combined.
- Slowly pour the wet ingredients into the dry ones while mixing slowly until your batter is well combined.
- Cover the bowl and place the batter into the fridge to rest for at least 1 hour.
- Preheat the oven to 400F. Once the batter has rested, fold in the blueberries using a silicone spatula until combined.
- Fill your muffin mold to the top. Sprinkle with raw cane sugar
- Place the muffin tin into the oven and bake for 30-40 minutes at 400F or until the toothpick comes out clean.
- Remove from the oven and let sit for 10 minutes before eating.