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.
Made these today. Seemed like a lot of maple syrup so I did 1/2 cup coconut milk and 1/4 cup maple syrup. Fresh blueberries made them plenty sweet! I could only find Bob’s Super fine almond flour and that worked great for me.
So glad you enjoyed these Michele! Thank you for making them! Yeah, I like things on the sweeter side, but it’a an easy swap for the milk and syrup since they are both liquids. Glad it worked out!
Hi! i realy want to try but i have nut allergy =( , can i use other flour insted almond? coconut or sorghum, oats…
Just made these tonight! Super quick and easy and the parents loved them! Can’t wait to try the choc chips inside next! Excellent recipe, good job!
Thank you so much Kenzie for taking the time to leave a lovely review! So glad everybody enjoyed them!
Holy smokes, this is an amazing recipe! I went the less sweet route and used 1/4 c. agave syrup and 2 Tbs. maple syrup to cut the sweetness a bit more, plus the 2 extra Tablespoons of coconut milk (that I had to whisk because the fatty bits did not shake out at all. Hmm!). I also folded in a couple handfuls more blueberries, because blueberries. 😉
What a finish! They cooked in exactly 20 minutes and were gently cracked on top, revealing those plump, warm blueberries. Fifteen minutes to let them set was too cruel a fate for my efforts, so I took a spoon to the side of a mangled one and, oh my, I was IN LOVE. The dough is soft with the perfect bite and texture (not grainy nor sticky) and amount of sweetness (not competing with the fruit) and it melts in the mouth alongside the berries. Truly, this is the best muffin I have ever tasted. Absolutely, there are getting made again and again.
I was able to salvage a couple for my morning coffee by taking a bite out of them. My germaphobe-ish son subsequently did not touch those. SCORE! 😀 But I’m glad I did, as I got a live an learn. These are so wonderfully moist that a light kitchen towel is enough to keep them fresh. The wrap that was on top of them did a little too good a job and the tops were a bit soppy. No worries, though. They still taste fantastic and have that wonderfully moist bite, and my second one is recovering nicely now that it’s got some air.
Holy smokes, this is an amazing recipe! I went the less sweet route and used 1/4 c. agave syrup and 2 Tbs. maple syrup to cut the sweetness a bit more, plus the 2 extra Tablespoons of coconut milk (that I had to whisk because the fatty bits did not shake out at all. Hmm!). I also folded in a couple handfuls more blueberries, because blueberries. 😉
What a finish! They cooked in exactly 20 minutes and were gently cracked on top, revealing those plump, warm blueberries. Fifteen minutes to let them set was too cruel a fate for my efforts, so I took a spoon to the side of a mangled one and, oh my, I was IN LOVE. The dough is soft with the perfect bite and texture (not grainy nor sticky) and amount of sweetness (not competing with the fruit nor bland) and it melts in the mouth alongside the berries. It kind of has the satisfying feel of a muffin-shaped pop-tart, except much more delicious and moist, and…better!
I was able to salvage a couple for my morning coffee by taking a bite out of them. My germaphobe-ish son subsequently did not touch those./bwahahaha_mom_trick I’m glad I did, as I got a lesson from it. These are so moist that a light kitchen towel is enough to keep them fresh. The wrap that was on top of them did a little too good a job and the tops were a bit soppy. No worries, though. The first still tasted fantastic and had that wonderfully moist bite, and my second one is recovering nicely now that it’s got some air. That will be my post-run snack.
Truly, this is the best muffin I have ever tasted. Absolutely, there are getting made again and again. Thank you for working out the details in this recipe and sharing it with us!
Thank you so much for making these and sharing them on Instagram, they were absolute perfection! I’m so glad you loved them so much! Thank you for taking the time to leave a review 🙂
Made these today and my tiny oven doesn’t brown very well so I had a lightbulb moment and crisped them up in the AF. What a game changer for me!! These muffins are soft, tender, fluffy and fantastic.
I love these and have made them many times! Also, just wanted to let you know that your oat flour weight is incorrect in all of your recipes on your blog and cookbook. I’ve verified the weight of oat flour in grams from various sources online, and it’s not the same as your recipes.
It seems like there are way too much oat flour when your recipe calls for it. I use the scale for everything except for oat flour in your recipes, as I found when using the cup measurements of oats, it make the final product perfect, whereas if I measure using the weight from your recipe, the final product comes out mushy, like there were too many oats. The cup measurements of the oats and the grams are way off in your recipes that call for it. If I measure using cups, it falls short of the grams you listed. And if I measure using grams, it ends up being so much more than the listed cups. I double checked so many times and the scale is working fine, so wanted to let you know the cup measurement is more correct than the weight when using oat flour.
Hello there! Glad to hear you love these! But to respond to your comment, I hope to help what you are experiencing, as believe I know what the problem is. 🙂 First, the weight is absolutely correct. I don’t use cups when I test my recipes, haven’t for a long time, I test them SOLELY USING WEIGHT, that is how I know the weights are correct. This is the whole point of using weights is so you don’t need to compare weights to cups or even get out the cups. Makes it so much easier and faster. And comparing my weight to other sources shouldn’t be done because my testing of recipes is done based on MY weights, not a standard chart. Every baker who tests their recipes by weight will not be the same as others. But even if one did, for comparison proof purposes, I use Bob’s Red Mill oat flour because it’s superfine, as I list to use in recipes. I used to use homemade oat flour, the results were never as perfect and fluffy as using a commercial brand. Even the weight on his bag is basically the same as my weight. 3/4 cup of oat flour here I have 96g, his is 90g. Very very close, 6g is barely any difference or would not affect the end result. This is because 1 tablespoon of oat flour is almost 8g and to make it easy, that is the same standard amount I use when I test all recipes. So if you are experiencing a huge difference, based on your description, it sounds like your oat flour may not be finely ground enough. Are you using homemade oat flour? That is the only reason why I can think you are experiencing such a difference. Especially since you say that when you measure by cups, it falls short of the grams. This is because your oat flour is not fine enough, therefore you don’t have enough oat flour, that is what would cause it to be mushy, not from having TOO much. This will happen if your oats are somewhat rough, as they won’t absorb enough of the liquid and will make it more mushy and it will affect the end result.
Literally the best muffins I have ever had. I’m officially obsessed with both this recipe and all of Brandi’s recipes in general. Huge new fan over here!!! If you haven’t made these muffins, you’re missing out. I’m SERIOUS. Okay, goodbye. My fifth muffin of the day is calling my name…#givemeallthemuffins #illtakethemuffintop #worthit
Do you think I could use strawberries?
Hi, yes, I’m sure that would be fine, just keep in mind that strawberries tend to add a lot more moisture in baking so they may need longer to bake.
THANK YOU for this recipe! These are good- almost too good since I eat like 3-4 in one sitting!
Haha, so glad you love them!!
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