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 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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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Gluten Free Blueberry Muffins (Oil Free!)
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.
Recipe Notes
- 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.
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
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!
Can you use whole fat coconut milk if you don’t have the lite version?
Hi Susan, I wouldn’t recommend it since it’s 3 times the amount of fat and would not only make the batter excessively thick, but likely make the muffins dense with all the extra fat. You can dilute the full fat milk though. Add the can of milk with 2 cans of water, blend up until smooth and then measure.
Can arrowroot be used in place of the tapioca starch or cornstarch, and if so would it be the same amount? Thanks. Looking forward to trying this recipe.
Hi Alocasia, you can always try it, but in my experience arrowroot makes things more dense and not very fluffy in baking, with almost a weird powdery texture mouthfeel. I’ve not liked the results, but you can always try it! Cornstarch makes them nice and fluffy.
absolutely great
Thank you Melina!
YUMMO!! 😋 This muffin makeover was incredible, Brandi, and they were already fantastic! Many many thanks for knowing some of us can’t have coconut. The homemade cashew milk was perfect. And thank you for knowing some of us have a ton of frozen blueberries! I used your tip (also in notes) of covering them with a bit of the dry muffin mix and keeping them frozen until the last minute. Having just made your new lemon cake twice, I had some fresh lemon juice and lemon peel, so I added them to the muffins since I love the combo of blueberries and lemon. I’m over the moon for these light, fluffy, fruity treats! My only question was if I could use this batter to make blueberry donuts, but I was afraid to waste the ingredients. I figured I’d leave the question to the expert. Thoughts, Brandi?
Hi Colleen! So glad you loved these!! I was really happy they worked out so well with the homemade cashew milk as well! I also found when I remade them that they did not need the full 1/2 cup of syrup, so this worked out to be healthier and still as delicious, haha! I love, love that you added the lemon, I love lemon and blueberry together too! Yes, I think these would make excellent donuts actually, I’m guessing they would cook in about 15-18 minutes. They won’t have perfectly smooth tops like my other donut recipes, but should still be delicious, just check for that clean toothpick! Let me know how they turn out!
These are among the best plant based muffins I have made to date. They rival Brandi’s GF cinnamon coffee chocolate chip ones that I’ve been making repeatedly. I used frozen blueberries and tossed them in about 2 tsp of oat flour to keep them from bleeding and sinking to the bottom of the batter. Also, used unsweetened cashew milk because I don’t use coconut products. Great taste and texture. The family loved them! Thanks for your wonderful and dependable recipes.
So awesome to hear that Merryl! And glad my cashew milk sub option worked well for you, as well as the note to toss them in flour, it really does help them to not bleed or add extra moisture! Thanks for the lovely review!
Hi… these look amazing!! can I replace the almond flour with coconut flour? We have friends with nut allergies… Thanks!
Hi Amy! No, coconut flour is a very, very different flour and will not work as a sub in recipes, especially almond flour. Almond flour makes things very moist and fluffy, whereas coconut flour would make them extremely dry and crumbly. Since these are oil-free, the almond flour can’t really be subbed here, especially with coconut flour which is several times more absorbent than every other flour. Do you have my book? There is a bakery style blueberry muffin recipe in there that does NOT use almond flour and uses lite coconut milk for the milk and oat and rice flours. That could work!
OMG! These are sooooo amazing!!!!!! To me, they taste just like the ones my mom made growing up (but those were full of other stuff!). Thank you so much for sharing your amazing recipes with the world!
While these were baking, I whipped up (another!) batch of your PB Chocolate Chip Cookies! Yum! And I’m hoping to make your V/GF buttermilk pancakes soon…maybe tonight!!!! I’m on a roll!!!!
Aww woohoo! So very happy to read this Amy! So glad you loved these so much and also the peanut butter cookies. And comparing these to the ones your mom made, wow! Thank you!
Fabulous!! Best Vegan muffin ever. .. you are so spot on with your details. Love them, will be on repeat over here in my kitchen!
Would oat milk substitute effectively for the lite coconut milk or wouldn’t there be enough fat?
Yes I think that should work!
These are great. I don’t know how long they are supposed to cool once removed from the tins. I’m imagining they are completing their cooking process within our stomachs
haha!!
But is says that in step 6 to cool completely, so basically no longer warm haha
Best muffins ever! I’ve been making the same blueberry muffins for several years and decided to try these this morning. Totally blew the others out of the water! These are super fluffy and light, never going back!
Wow, that is wonderful to hear these blew the others out of the water, thank you Donna!!
Substituting almond milk for coconut milk? I use coconut milk rarely so I cringe to open a whole can of coconut milk for only 6 tlbs. Any suggestions on the left over milk? Thanks!!
Hi Donna! Please refer to my NOTES on the recipe card where I address the milk. You are welcome to try almond milk if you like, keeping in mind that it is much less creamy and more watery, therefore your muffins will be less fluffy and more dense.
These are terrific! I lost my sweet tooth but wanted something in these so I used a ripe banana in place of the maple syrup and added just a touch more cashew milk. Husband and I devoured these when they were ready!
So glad you enjoyed these Juliana!
These were the best muffins ever!
So delicious, Brandi, thank you.
Awesome Twyla!
Could you substitute coconut low fat yogurt for the coconut milk? It’s what I have in the house!
Wondering if there’s a sub for the oat flour? Unfortunately, I have a sensitivity to oats, so am looking for alternatives. Thanks!
Hi Michelle, perhaps a gluten-free all-purpose blend like this one? I prefer this one to all others because it has no added gums or a gross flavor. It is my favorite one if I’m using a premade blend, it is rice and starch-based. I’ve not tested this of course, but that is my best suggestion. You could also try brown rice flour, but it will likely make it a bit more dry/crumbly (possibly). https://shop.kingarthurflour.com/items/gluten-free-all-purpose-flour