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.
- 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
- 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.
- 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!)
- 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
- 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.
- 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.
- 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.