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 and made in 1 bowl!
BEST VEGAN BLUEBERRY MUFFINS
It’s my birthday today, so I have an amazingly, delicious recipe to share. These are the Best Vegan Blueberry Muffins that are also gluten-free and oil-free. These are rich and incredible. This recipe is only 8 ingredients and also happens to be vegan, gluten-free and oil-free. Seriously, just 8 purchase ingredients (+ salt) and these babies are ready in 30 minutes. These are basically the blueberry version of these Vegan Chocolate Chip Muffins.
Took me a few trials messing with the ingredient ratios and liquids, but finally nailed it. The “lite” coconut milk is key in these. Store-bought almond milk is not as high in fat and will not give the same richness. I made them using just almond milk and then with the coconut milk and whoa, the coconut milk with the slight extra fat really sent these over the edge.
Don’t be fooled by the short ingredient list, these are hands down, some of the yummiest muffins you will sink your teeth into. No lie, just ONE muffin was enough to satisfy because it is so rich. The coconut milk makes them really rich. When these beauties bake up and rise in the oven, your eyes…and tummy…will be amazed. They are tall, fluffy and glorious.
Glorious, I tell ya. Crispy topping and ridiculously, soft inside. Bursting with juicy blueberries. If you really love blueberries, then you should also make these Fluffy Vegan Blueberry Pancakes.
GLUTEN-FREE BAKING TIPS
While the baking powder has it’s role here, these muffins also get significant rise from the oat flour and tapioca, both which help in the leavening and rise department. Baking powder alone can’t do what all 3 ingredients combined do. Some people think just using copious amounts of baking powder is the answer to well risen baked goods, but there is such a thing as too much baking powder. Too much can make the result dry and rise too rapidly and then deflate, not to mention, leave a nasty metallic taste.
HOW TO MAKE VEGAN BLUEBERRY MUFFINS
All you need to make these beauties are:
- blanched almond flour
- superfine oat flour
- tapioca starch
- baking powder
- maple syrup
- vanilla
- low-fat “lite” canned coconut milk
- blueberries
Add raw sugar to the tops before baking if desired for a crunchy topping and pretty presentation!
I can’t wait to hear what you think of these Best Vegan Blueberry Muffins!
OTHER VEGAN MUFFIN RECIPES TO TRY:
- 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 Cinnamon Muffins
- Cinnamon Coffee Chocolate Chip Muffins
- Chocolate Chip Cherry Muffins
The Best Vegan Blueberry Muffins
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 3/4 cup (96g) superfine oat flour
- 1/4 cup (32g) tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (160g) pure maple syrup (for a less sweet muffin, use 6 tablespoons {120g) and add 2 more tablespoons of milk in it's place)
- 1 tablespoon (15g) vanilla
- 1/4 cup (60g) "lite" canned coconut milk (shake the can really well before measuring)
- 1/2 cup fresh blueberries
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
Instructions
- Preheat an oven to 350°F and line a muffin pan with 7 foil or parchment paper liners.
- Add the almond flour, oat flour and tapioca starch and make sure to break up any lumps well and then add the baking powder and salt and whisk very well.
- Make a well in the bottom of the bowl and pour in the syrup, then the milk and vanilla. Lightly stir the liquids in the center before blending with the dry ingredients. Stir just until combined. Stir in the blueberries gently, so they don't break and bleed. Don't over-mix or the batter will just get really thick. Pour the batter into 7 muffin liners using an ice cream scoop. They should be filled to the top. Don't worry about them overflowing. Bake for 20 minutes, or when a toothpick comes out clean or a few dry crumbs on it. Cool 15 minutes in the pan, so they can firm up. Keep stored at room temperature.
Girl, you make me look good at potlucks! 🙂 These were yet another win–so good and so incredibly QUICK AND EASY! I doubled the batch to make 12 big muffins, because I was too lazy to do two batches (love the weights vs. measuring cups–so much easier to double!). Still took 20 minutes. I adjusted for sweetness, subbing in 4 Tbsp. coconut milk for maple syrup. I added more blueberries (because muffins never seem to have enough), but these are so sweet and yummy already that I won’t do that again. Good with fresh almond butter for balance. Can’t wait to try the chocolate chip muffins.
Haha, that’s so awesome to hear Jen!! So glad they were such a hit!
LOL “keep stored at room temperature”
As if my family won’t arm wrestle over every last one😂 Delicious!!! Thanks Brandi👍🏽
Can you use flax in this recipe or any of your others? Thanks in advance.
Hi Chris, I do use flax sometimes called for in recipes, but no, it won’t work as a swap for the starch, if that’s what you are asking, I’m not sure? Flax makes things more dense/gooey and the starch makes it fluffy, so it wouldn’t have the same effect. I do have these bars that use flax. Nut-Free Granola Bars
OR can I use tapioca flour for the starch? I’m really confused about this ingredient.
Tapioca flour and Tapioca starch are the same thing, so yes, use that!
Hi Brandi. Made these in the fall and they were amazing! I want to make them again but now I can only get frozen wild blueberries . Any advice on how to use the frozen berries in the recipe? Thanks
I just made these using frozen blueberries. I used the same amount and just waited to take them out of the freezer right before I needed to add them in so they didn’t thaw any. They needed just a little extra time(about 5 or so extra minutes) and they were perfect!
I just made these and I have a couple of tips:
1. The recipe is oil free, so it might be a good idea to oil your cupcake liners. Mine got really stuck in there!
2. One tablespoon of vanilla is too much for 7 cupcakes. I recommend 1/2 a tablespoon.
3. These are VERY dense. Totally cool if that is what you are going for. Personally, Next time I make these, I’ll add one teaspoon vinegar to the wet ingredients, and 1 teaspoon baking soda to the dry ingredients. (As is common in vegan baking).
4. My cupcakes took 35 minutes instead of 20 in the oven… the dough is very dense so it took longer to cook than expected.
In conclusion, I did enjoy these cupcakes! They taste like blueberry pancakes, and have the texture of dense marzipan. They are calorie rich (all that almond flour is high in calories) about 230 per small cupcake, and they are very filling, great for training. Thank you for this recipe, vegan+gluten free+oil free is quite an accomplishment!
Hi Cristi! Hmmm, that doesn’t sound right at all, so I will try to help! What did you change with the recipe? Something was very off either with your ingredients or measurements because the fact yours took 35 minutes alone shows some discrepancy there. Also, these are not supposed to be dense at all, but incredibly light and fluffy. So, again, I would ask if you changed the flours or liquids and did you weigh the ingredients? Did you use store-bought superfine blanched almond flour and oat flour? I’ve made this recipe probably a hundred times exactly as listed and they are never dense and are always done at the 20 minute mark, as well as the experience of all the other reviews above you can see have all been great success. Dense marzipan isn’t how they should turn out at all, lol! That would also explain why yours stuck so bad to your liners. I also list to use parchment paper liners because nothing ever sticks to those, oil-free or not. I’ve been baking gluten-free and oil-free for about 8 years now and the liners work for every type of batter I’ve used. Hope that helps!