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Gluten-free Blueberry Muffin Recipe (Vegan)

What makes this blueberry muffin recipe so easy?
What makes this vegan & gluten-free blueberry muffin recipe so light and fluffy?
What makes this the best gluten-free and vegan blueberry muffin recipe?
Equipment
How to make the best gluten-free blueberry muffin recipe
Storing your gluten-free & vegan blueberry muffin
Replacements and alternatives for these vegan blueberry muffins
Other Healthy Blueberry Recipes

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 muffin 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 test subjects 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 altogether 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?

Vegan
Gluten-free
Healthy
Moist
Fluffy
So delicious
Quick
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

Equipment

Non-stick muffin mold tin
Whisk
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

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.

Step Making the muffin batter - muffin batter with blueberries

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 muffins

These little blueberry muffins store quite easily, another reason why I love these so much. Store in an airtight container for up to a week in the fridge. However, the starches do harden if you store in the fridge so be prepared to need to pop it in the microwave or in the toaster over for best texture. Alternatively, they can easily be stored for up to 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. I put frozen blueberries in this recipe because they usually end up being a lot less expensive, so for a muffin recipe typically I reach for frozen. However, if opting for frozen, do not thaw before mixing them in. This will cause your blueberry muffin batter to turn blue and a lot less appetizing.

Other Blueberry Recipes that are Healthy & Delicious