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.
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!)
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.
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
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Hi. My daughter in law referred me to your website. She is a huge fan of yours. This is a beautiful recipe! I am striving for both lectin free flour & egg free baking. Both oat & rice flours have lectins. May I sub the oat flour with more almond flour? I see coconut flour is out. Any other options you feel would work and keep these fluffy and moist? Thanks, Nic
Hi Nic! So kind! No, I definitely would not do more almond flour, as that adds a ton of moisture and they would end up very wet and dense. That is really tough because the oat flour makes these soft and gives a lovely texture. But the best sub for oat flour is spelt flour. You could also use regular white flour. Same weight amount for both. Sorry I missed this comment a week or so back!
This is my absolute favorite muffin recipe!!! It’s perfection!
That is so awesome to hear, thank you Sara!
Great recipe! I find so many gluten free vegan recipes can be quite dense but these muffins were perfectly fluffy. I didn’t have enough maple syrup so I added more milk and it worked great. I also didn’t have lite canned coconut milk so I just used unsweetened soy milk with an added bit of apple cider vinegar and added a couple tablespoons of melted coconut oil for some extra fat. They turned out great! Thanks so much!
Wonderful Katie! So glad you loved these!
Hey,I read that dates wont work in this recipe but do you think date syrup will?
It should be runny and smooth like syrup consistency, otherwise they will end up quite dense.
We’re expecting a storm in TX this week, and in order to prepare some snacks for the hubs and daughter, I made these today. I made 1.5 times the recipe so we would have 12 and it would last us 4 days. Rookie mistake. We’re down to the last two..I bet they’re gonna be gone before I type this review. These are so effing good. Don’t be like me …make a double batch. We did the 3/4 cups of blueberries, because you can never have too many blueberries. I’m making a batch of your lemon poppyseed muffins from your book now and doubling that recipe! Can you tell we love all your muffin recipes?
I am not a baker or pretend to be but every time I make them I feel like I am one. I make those awesome muffins for my daughter and they are always a hit. Thank you for sharing those awesome recipes!
So very wonderful to hear that, thank you so much!
This recipe is by far my absolute favorite! Most gluten free ones I’ve tried are loaded with other additives or just too flour-like tasting. Not this one!! It’s easy to prepare, cooked perfect in 15-20 min each time I made them. They are so sweet without adding sugar!! I made a small flat loaf and muffins out of this recipe and I can’t get enough.
Go ahead and make yourself this amazing snack!! Thank you for such a great recipe !! 🤗
Thank you so much Allison for this amazing feedback, I really appreciate it!
Details about scale vs no scale outcomes. I am an experienced baker and I feel confident baking GF or non gluten free. I am currently and forever a GF vegan for health reasons. I came across this recipe and appreciated the simple, healthy ingredients but did not have a scale. My confidence in baking told me I could watch the video, see the batter consistency and successfully create muffins without the hassle of purchasing a scale. I have done this multiple times now and what I can tell you is this…BUY A SCALE! It is not that you won’t get decent muffins, its that you won’t get excellent muffins every single time. Today I made them for the first time with a scale and boy were my measurements totally off and honestly, no where close to what I thought I was seeing in the video. Additionally, the “hassle” of a scale is actually a time saver. I whipped these muffins (I always triple the batch to make 24 muffins) up in no time, baked them in 20 minutes and here I am with time to write review. I am completely open to weighing my ingredients moving forward and appreciate the straight forward comments about this! THANK YOU!
Just made these and I cut the baking soda in half to lower the sodium. Obviously a little denser, but still tastes really great!
These muffins are a big hit at our house! I gobbled up two!!! Hubby loves them too! I took your advice and made cashew milk as we are not fans of coconut (trying to reduce saturated fat). I put less maple syrup as we don’t like things too sweet. Also! Thanks for your tip on coating the frozen blueberries in extra oat flour — worked like a charm!
YUM!!! Thanks for another great recipe!! Will be making this again!
Gluten free or not, these are some of the best blueberry muffins I’ve ever made, and no one who ate them would have guessed they were GF. Definitely making these again!
Brandi, We LOVE & look forward to our fresh PNW Blueberries every summer. I increased this recipe by half so it would make 12 muffins. I’ve made them several times this way and they are wonderful. For the last of this summers blueberries I used my 12 muffin version of the recipe and MADE IN A lined with parchment paper LOAF PAN! I baked it for 55-60 minutes. It’s cooling completely on a wire rack on the parchment paper. We can’t wait to cut into this, we know it will be spectacular! I’ll post photos of it on IG & FB and of course tag TheVegan*
These muffins were fantastic! I was doubling the recipe and didn’t have enough maple syrup so in place of 6 tablespoons of maple syrup I used 6 tablespoons of brown sugar and added 1.5-2 tablespoons of milk. Just keep an eye on the texture to make sure it looks like what is shown on the site. Great recipe- trying not to eat them all. Thanks!
Such a great idea, thanks for sharing Asha!
My favorite v/gf blueberry muffin ever! I use oatly brand full fat oat milk with great success too. I usually always double the batch because they’re that good! Thanks for a great recipe!
Great recipe! I feel blueberry muffins are challenging in general and to bake gf..always tough then try without eggs!! Thank you for providing tasty, successful recipes to accommodate all diets! I sub arrowroot powder for my starch (no problems!) and need to try one of your recommended almond flours bc my gf baking always comes out a little gummy!
So glad you enjoyed them! Just keep in mind that arrowroot makes things more gummy. I do not use it for this reason because it can make things more gooey/gummy.
SO good! My son ate 2 not knowing the V & GF status and said “these are vegan & gluten free? I just thought they were really good blueberry muffins!” I even cut the maple syrup by half, adding plant milk to make up for the decrease in liquid.
I’ve made these sooo many times and they turn out so good each and every time. I make my own oat flour so I can only assume it would be extra if it was really fine but it’s ok to me. also, I always add the juice of two lemons to the batter, I love the taste and it makes them a bit softer. I sometimes add a few tbsp of water if my batter is a bit dry. I made these loaded with wild blueberries and my 15 month old daughter will often eat two, making it a filling and nourishing meal. Thank you for this delicious recipe!
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!!
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!
Made these last night for a brunch today. They are delicious! Everyone loved them. I should have made more. Lol
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!
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!!
So happy to hear this Marie!!