hand holding closeup of muffin showing inside texture

Vegan Gluten Free Blueberry Muffins (Oil Free!)

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. 
Course Dessert
Cuisine American, Gluten-free, Vegan
Keyword best vegan blueberry muffins, gluten free vegan blueberry muffins, vegan blueberry muffins, vegan blueberry muffins oil free, vegan gluten free blueberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 muffins
Calories 201 kcal
Author Brandi Doming


  • 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.


  1. Preheat an oven to 350°F and line a muffin pan with 8 nonstick parchment paper liners.

  2. 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.

  3. 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.

  4. Very gently stir in the blueberries.

  5. 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

  6. 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

Nutrition Facts
Vegan Gluten Free Blueberry Muffins (Oil Free!)
Amount Per Serving (1 muffin)
Calories 201 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 1.2g8%
Sodium 126mg5%
Potassium 211mg6%
Carbohydrates 27g9%
Fiber 3.1g13%
Sugar 10.9g12%
Protein 5.3g11%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.