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You are here: Home / Dessert / Muffins/Cupcakes / Vegan Gluten Free Blueberry Muffins (Oil Free!)

Vegan Gluten Free Blueberry Muffins (Oil Free!)

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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!

hand holding closeup of muffin showing inside texture

*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.

overhead shot of blueberry muffins in basket

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.

closeup of muffins in wooden bowl

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.

dry ingredients for blueberry muffins in wooden bowl

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.

muffin batter in bowl with blueberries

Step 4: Divide the batter into 8 nonstick muffin liners.

muffin batter in muffin pan

Step 5: Bake for 20 minutes or until a toothpick is clean. The muffins will rise a lot and have golden tips.

baked vegan blueberry muffins in muffin pan

2 muffins on white plate with powdered sugar sprinkled on top

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.

closeup of inside of muffin showing fluffy texture on white plate

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

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

hand holding closeup of muffin showing inside texture

Vegan Gluten Free Blueberry Muffins (Oil Free!)

Brandi Doming
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. 
4.99 from 63 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 8 muffins

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
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword gluten free vegan blueberry muffins, vegan blueberry muffins no oil, vegan blueberry muffins oil free, vegan gluten free blueberry muffins

Filed Under: Breakfast, Dessert, Gluten Free, Muffins/Cupcakes Tagged With: almond flour, Best, Blueberry, Fluffy, Gluten-free, Muffins

Previous Post: « Vegan Peanut Butter Cookies (4 Ingredients!)
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Comments

  1. Rosalie

    September 12, 2022 at 6:39 am

    5 stars
    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!!

    Reply
  2. Coby

    November 2, 2022 at 11:44 pm

    5 stars
    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!

    Reply
  3. Joan

    April 8, 2023 at 10:57 pm

    5 stars
    Made these last night for a brunch today. They are delicious! Everyone loved them. I should have made more. Lol

    Reply
  4. Meg Easley

    May 19, 2023 at 4:55 pm

    5 stars
    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!

    Reply
  5. Marie

    August 27, 2023 at 5:08 am

    5 stars
    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!!

    Reply
    • brandi.doming@yahoo.com

      August 27, 2023 at 8:13 am

      So happy to hear this Marie!!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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