These are the Best Vegan Gluten-free Blueberry Muffins ever, truly! They are also dairy-free, oil-free, yet incredibly soft, light, fluffy & just 8 ingredients and made in 1 bowl!
*This post was originally published on 6-3-2014 and has been updated with better instructions and new photos.
VEGAN GLUTEN FREE BLUEBERRY MUFFINS
These are seriously some of the best vegan gluten-free muffins ever. Do you see that incredible texture? They are so light, fluffy, moist and incredibly rich Vegan Blueberry Muffins. This vegan recipe is only 8 ingredients and also happens to be easy, healthy and oil-free. They are fast to make and ready in 30 minutes. These are basically the blueberry version of these Vegan Chocolate Chip Muffins.
Glorious, I tell ya. Golden topping and so soft and moist on the inside. Bursting with juicy blueberries. If you really love blueberries, then you should also make these Fluffy Vegan Blueberry Pancakes.
INGREDIENTS NEEDED
- Superfine blanched almond flour: This almond flour is what replaces oil and butter and makes these vegan blueberry muffins moist. They will be dry without it, so it can’t be subbed.
- Superfine oat flour: I use Bob’s Red Mill. Store-bought is always finer than homemade, which will yield fluffier, softer muffins. Homemade tends to yield more dense, gritty muffins.
- Tapioca starch or cornstarch: Using either one of these starches works perfectly here. It helps to make the muffins light and fluffy, which would be too dense without it. The starch also helps to absorb excess moisture released from the blueberries.
- Baking powder
- Maple syrup
- Vanilla
- Canned “lite” coconut milk or Homemade Cashew milk: Both milks work great here! See the NOTES on the recipe card below how to make this.
- Blueberries: Either fresh or frozen will work. See my notes on how to adjust for using frozen blueberries.
HOW TO MAKE VEGAN GLUTEN FREE BLUEBERRY MUFFINS
Step 1: Add the dry ingredients to a large bowl and whisk well and break up any lumps.
Step 2: Add the milk, syrup and vanilla extract to the same bowl. Stir until a thick and smooth batter forms.
Step 3: Gently stir in the blueberries.
Step 4: Divide the batter into 8 nonstick muffin liners.
Step 5: Bake for 20 minutes or until a toothpick is clean. The muffins will rise a lot and have golden tips.
SUBSTITUTIONS
- Coconut Milk: I’ve tested these muffins with both canned lite coconut milk and homemade cashew milk. Store-bought cashew milk has a lot of additives and is not comparable to homemade. The fatty milk is what yields a moist and fluffy muffin, so low-fat milks like almond or rice will not yield the best results. To make homemade cashew milk, blend in a vitamix 1/2 cup raw cashews with 1 1/2 cups filtered water until smooth. No need to strain. Use 6 tablespoons (90g) of the milk for the recipe. Use extra for more muffins or coffee, oatmeal or some of my other recipes calling for cashew milk.
- Frozen Blueberries: If you would like to use frozen blueberries, that will work fine, just be sure to toss them in some extra flour first, as this will help them from bleeding too much into the muffins or adding excess moisture.
MORE VEGAN MUFFIN RECIPES
- Chocolate Chip Muffins
- Gluten-free Double Chocolate Muffins
- Whole Wheat Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Cranberry Orange Muffins
- Pumpkin Muffins with Cherries
- Caramel Crusted Pumpkin Muffins
- Sweet Potato Chocolate Chip Muffins (a reader favorite!)
- Cinnamon Coffee Chocolate Chip Muffins
- Chocolate Chip Cherry Muffins
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Vegan Gluten Free Blueberry Muffins (Oil Free!)
These are the Best Vegan Blueberry Muffins ever, truly! They are also gluten-free, dairy-free, oil-free, yet incredibly soft, light, fluffy & just 8 ingredients.
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 3/4 cup (96g) superfine oat flour
- 1/4 cup (32g) tapioca starch OR cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (120g) pure maple syrup
- 1 1/2 teaspoons (8g) vanilla extract
- 6 tablespoons (90g) "lite" canned coconut milk, can shaken well first before measuring) (SEE NOTES)
- 1/2 cup (90g) fresh blueberries (use 3/4 cup if you like more) SEE NOTES below for frozen
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way.
- I use this scale.
Instructions
- Preheat an oven to 350°F and line a muffin pan with 8 nonstick parchment paper liners.
- To a large bowl, add the almond flour, oat flour, tapioca starch, baking powder and salt. Whisk very well and be sure to break up any lumps.
- To the same bowl, pour in the syrup, milk and extract. Gently mix with a large whisk or stir with a spoon until moistened and a thick batter forms. The batter will be quite thick. Do not overmix once it's all moistened.
- Very gently stir in the blueberries.
- Divide the batter into the 8 muffin liners using an ice cream scoop. I like to use and ice cream scoop, because it creates a perfect curved dome top while they bake. Bake for 20 minutes, OR until a toothpick comes out clean with no batter on it. Blueberry juice may be present, but not actual wet batter. They should have golden brown tips on the top of the muffins. Keep in mind ovens can vary, so yours may take longer
- Cool 10 minutes in the pan and then carefully transfer them to a cooling rack to cool completely. Since these are gluten-free, they need cooling time to firm up and finish cooking on the inside. Keep stored at room temperature.
Notes
- ALL-PURPOSE FLOUR: If you are not gluten-free, then make these regular Lemon Blueberry Muffins made with all-purpose flour!
- FLOURS: As noted, superfine flours work best. Homemade almond flour or oat flour tends to never be as fine as store-bought, and a bit more gritty, which will result in more dense/gummy muffins that are not very fluffy, as in my photos. Superfine almond flour is necessary so there are not bits of almond throughout or become wet/dense. I like the King Arthur flour, Wellbee's, Honeyville and Nut's.com brands best. Nature's Eats is decent, but not as fine as the others mention.
- MILK: I've tested these muffins with both canned lite coconut milk and homemade cashew milk. Store-bought cashew milk has a lot of additives and is not comparable to homemade. The fatty milk is what yields a moist and fluffy muffin, so low-fat milks like almond or rice will not yield the best results. To make homemade cashew milk, blend in a vitamix 1/2 cup raw cashews with 1 1/2 cups filtered water until smooth. No need to strain. Use 6 tablespoons (90g) of the milk for the recipe. Use extra for more muffins or coffee, oatmeal or some of my other recipes calling for cashew milk.
- FROZEN BLUEBERRIES: If you would like to use frozen blueberries, that will work fine, just be sure to toss them in some extra flour first and remove them from the freezer right before you are adding them to the batter so they do not thaw and add excess water to the batter, as this will help them from bleeding too much into the muffins or adding excess moisture.
Nutrition
Serving: 1muffinCalories: 201kcalCarbohydrates: 27gProtein: 5.3gFat: 8.9gSaturated Fat: 1.2gSodium: 126mgPotassium: 211mgFiber: 3.1gSugar: 10.9gCalcium: 101mgIron: 2mg
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Hi I made these with a scale and according to the recipe the only difference was I used full fat coconut milk since I didn’t have lite but used more of the liquid than cream. I thought the texture was good but I found the flavor a little chalky. Have you tried with a little less tapioca flour? I think the tapioca with the 2 tsp of baking powder made it chalky to me. I usually use flax /flax egg so was interested in trying without but sometimes that makes them too moist esp with the flax egg style. Also I found that the grams of Maple was more like 8 tablespoons and too sweet for me. Is it perhaps my scale or would it be better to have a liquid measurement I just did grams. I am trying to get better with my vegan baking options since I have no problems when I use eggs. Thank you. Also I know sweetness is a more of a preference thing but when it affects the texture (liquid content the amount matters)
Hi Glory! The reason they tasted chalky is because you used full fat coconut milk. That milk has 3 times the amount of fat in it than the light and is very, very thick and will affect the texture of the muffins because overall it’s less liquid. You could try another milk next time like a creamy cashew milk or almond milk perhaps that is creamy like the Malk brand. That might yield better results for you if you don’t want to use coconut.
Would I still be able to make these if all I have on hand is 1:1 Red Mill’s GF flour?
No, because you really need the almond flour, as it provides a lot of moisture and the texture since it contains fat. Since these are oil-free, they will be very dry and chewy without the almond flour.
I’m pretty sure I rated this recipe a few yrs ago but I’m rating again bc I just made them again and added lemon juice and zest and they turned out extra amazing!!! The lemon version on this site is not gf, and I really wanted the zing of lemon in my muffins (and have extra lemons I’m trying to use up), so I modified this one. I swapped one of the tablespoons of maple syrup with 1 tablespoon of lemon juice (+ zest of 1 lemon) and they are delicious!!!!! Thanks, Brandi, for another amazing recipe!!! –Amy
Hi Brandi!
I love your non gluten free recipe that is lemony and I’m making these for a friend who is gluten free. Can I still add some lemon juice to these? What changes would I need to make if I was after that same lemony flavor in this recipe? Thank you!
Perfect!!! Thank you so much
These are the most delicious muffins I’ve ever had in my life! I can’t eat grains, so I subbed the oat flour for cassava and used baking soda with cream of tartar in place of baking powder, which contains cornstarch. They’re so flavorful with the perfect amount of sweetness! I have to double the recipe to make enough batter to fill the muffin tins, but that’s probably due to my substitutions. Thank you for this recipe, I make them at least twice a week and they are devoured within 24 hours.
Yay that is wonderful to hear Meghan!!
Hi Meghan,
Can you share the measurements for the substitution for the baking powder?
Loved these muffins! Very moist and perfect texture. Followed the recipe carefully but added 15 min extra to cook time for my oven specifically. Will keep making these! My son said, “these are better than Costco muffins” lol
SO happy you loved them Christine!
Made this twice now and absolutely love them! I don’t know how they taste so delicious without any forbidden stuff, lol, but they are amazing!! Our favorite blueberry muffin recipe and so easy to make. Thanks for this great recipe! We did use 3/4 cup of blueberries and doubled the recipe to make Jumbo muffins. Yum
Thank you so so much!
Made these and they are delicious. I used homemade oat flour from sprouted oats that I sifted a few times and it turned out plenty fluffy.
I used a kitchen scale and got within a gram of each measurement. and the result came out beautifully. I would say it tasted almost like cake, but not as sweet. My only complaint was that 1/2 a cup of blueberries wasn’t enough. I keep wishing for more blueberries as I eat these. I did coat them with oat flour before adding them, so that seemed to control the moisture content.
Thank you for this recipe! I recently went GF and was struggling with finding good recipes for baked goods. These muffins are delicious and easy to make.
So happy to hear that Rachel!
I just bought a ton of fresh no-spray blueberries and found this recipe online to make muffins! OMG. SOOO delicious! My husband and I both loved these. I think following the recipe exactly as stated made these so great; leaving in tin for 10 minutes and then continuing to cool on rack, the insides were perfectly moist and fluffy, the top a tad crunchy. This was my first time using a kitchen scale for baking an entire recipe, and I think it helped the overall experience too, they actually cooked in 20 minutes, which has never happened with a baked recipe for me. Thank you Brandi!!
So happy to hear this Marie!!
First off I need to thank you because you have truly helped me learn the ins and outs of GF baking. I am new to the GF world and you have made the transition much easier. I have used recipes from all the other GF/V chefs out there and your recipes are incredibly underrated. The others have good recipes but yours are GREAT. Yours are healthier and taste better. I tell everyone that will listen about your recipes. I hope you never stop posting them because they truly make my kitchen a better place haha. I was wondering what are your top 3 favorite recipes and if you cant choose you can list as many as you want haha. I am trying your mozzarella cheese tomorrow and i’m so excited! Your snickerdoodles are perfection!
Made these last night for a brunch today. They are delicious! Everyone loved them. I should have made more. Lol
These are so delicious! I’ve been making your sweet potato chocolate chip muffins every week for the last month, and when I saw this recipe – and that it used similar flours and the coconut milk – I had to try it. These are so fluffy, and with just the perfect amount of sweetness. I love that they’re not super sugary, and that they’re a healthy breakfast/treat for me and my family! These are going in the rotation!
These were delicious!!! My non vegan, gluten eating husband loved them, too. I didn’t have any lite coconut milk, so I used the homemade cashew milk option. I don’t think I blended the cashews enough so I saw little pieces when I poured it. Solved that by pouring through a fine mesh strainer. Used the remaining cashew milk to soak my overnight oats. So happy to find a vegan, gluten-free, oil-free muffin recipe. Thanks, Brandi!!
I’ve made these sooo many times and they turn out so good each and every time. I make my own oat flour so I can only assume it would be extra if it was really fine but it’s ok to me. also, I always add the juice of two lemons to the batter, I love the taste and it makes them a bit softer. I sometimes add a few tbsp of water if my batter is a bit dry. I made these loaded with wild blueberries and my 15 month old daughter will often eat two, making it a filling and nourishing meal. Thank you for this delicious recipe!
SO good! My son ate 2 not knowing the V & GF status and said “these are vegan & gluten free? I just thought they were really good blueberry muffins!” I even cut the maple syrup by half, adding plant milk to make up for the decrease in liquid.
Great recipe! I feel blueberry muffins are challenging in general and to bake gf..always tough then try without eggs!! Thank you for providing tasty, successful recipes to accommodate all diets! I sub arrowroot powder for my starch (no problems!) and need to try one of your recommended almond flours bc my gf baking always comes out a little gummy!
So glad you enjoyed them! Just keep in mind that arrowroot makes things more gummy. I do not use it for this reason because it can make things more gooey/gummy.
My favorite v/gf blueberry muffin ever! I use oatly brand full fat oat milk with great success too. I usually always double the batch because they’re that good! Thanks for a great recipe!
These muffins were fantastic! I was doubling the recipe and didn’t have enough maple syrup so in place of 6 tablespoons of maple syrup I used 6 tablespoons of brown sugar and added 1.5-2 tablespoons of milk. Just keep an eye on the texture to make sure it looks like what is shown on the site. Great recipe- trying not to eat them all. Thanks!
Such a great idea, thanks for sharing Asha!