Vegan Blueberry Muffins (Gluten-Free) - Rhian's Recipes (2024)

The BEST Vegan Blueberry Muffins: moist, light, fluffy,and packed full of sweet, juicy blueberries. They're fuss-free, easy to make and come together in one bowl! They're also gluten-free, refined sugar free and healthy enough for breakfast.

Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch. And you can absolutely make fluffy vegan muffins using no eggs - let me show you how!

How to make this recipe

• Mix together all the ingredients in aglass mixing bowl.

Tip:Use a measuring jugto measure out theplant-based milk.

• Transfer the mixture into muffin cases in amuffin/cupcake tin.

• Bake in the oven for around20 minutes.

How long do these keep for?

Though these muffins do obviously taste best when fresh, they do keep for up to a few days.

Tips for using frozen blueberries

For best results, carefully stir frozen blueberries into the batter at thevery last minute, making sure they arestill frozen when you mix them in. This will stop the colour of the blueberries ‘bleeding’ into the batter.

Substitutions you can make

This recipe is veryflexible, and can be easily adapted to suit your dietary needs, budget, ease and convenience.

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
• You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you're not gluten-free.
• For an oil-free/no oil version: replace the oil with a few tablespoons of applesauce!

How you can customise this recipe

• You canadd a littlecinnamon.
• You can add a handful ofchopped walnutsor somedesiccated coconut.
• You can top the muffins withflaked almondsorcoconut flakesbefore baking.
• If you prefer to use less sugar, or if you like a vegan blueberry bread texture, use my sugar-free Gluten-Free Vegan Blueberry Banana Muffins recipe instead.
• You can add oats - use my Gluten-Free Vegan Blueberry Oatmeal Muffins recipe!

Troubleshooting tips

• Make sure to use the right amount of baking powder - 2 heaped teaspoons! Use too little baking powder and your sponge won't be fluffy, too much and it'll have a bitter taste.
• If you don't use the lemon juice, make sure to replace it with a teaspoon of apple cider vinegar as it's crucial to add some acidity whichreacts with the alkali bicarbonate of soda (baking soda)to create a bubbly batter, and fluffy sponge.
• Make sure to use an all-purpose shop-bought gluten-free flour blend (or a homemade gluten-free flour blend), as opposed to just using any type of gluten-free flour you can find (such as almond flour, coconut flour, buckwheat flour etc).

Serving suggestions

These Blueberry Muffins work well as part of a brunch, served alongside dishes such as:

• Vegan White Bean Scramble with Almond Bacon.
• Gluten-Free Vegan Apple Bread.
• Oat Flour Pancakes.

More gluten-free vegan blueberry recipes

• Lemon Blueberry Cake
• Blueberry Banana Bread Muffins
• Blueberry Pie
• Blueberry Crisp
• Blueberry Banana Bread

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make this recipe

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