Vegan, gluten-free blueberry muffins eluded us for some time (don’t ask how long…). But not anymore, friends! After several rounds of testing and troubleshooting, we present you with fluffy, sweet, perfectly tender blueberry muffins that are undetectably gluten-free and vegan.
They’re bursting with blueberries and come together quickly with simple ingredients in just 1 bowl. They’re the perfect companion for coffee or tea and will wow anyone you share them with! Let us show you how it’s done!
How to Make Gluten-Free Vegan Blueberry Muffins
These 1-bowl blueberry muffins start with making flax eggs for an egg-free, fiber-filled way to prevent the muffins from crumbling. Next we add cane sugar for classic sweetness, vegan butter for richness, and vanilla because always. Vegan “buttermilk” (a.k.a. dairy-free milk + lemon juice) is the acidic liquid that helps activate the baking soda.
If you’d prefer to keep these muffins naturally sweetened, coconut sugar works in place of cane sugar, but it lends a darker color and more wholesome flavor.
Next, we mix in the dry ingredients using a hand mixer, which creates more air in the batter, leading to extra light and fluffy muffins.
The gluten-free flour trio includes almond flour for a crumb texture, potato starch to keep the muffins light and fluffy, and brown rice flour for structure. The baking soda and baking powder create lift and sea salt adds flavor.
We then stir in a generous amount of blueberries (because are they even blueberry muffins if they aren’t bursting with blueberries?! Not around here, friends.). Don’t skip the extra blueberries on top.
Lastly, we bake these beauties until golden brown and fluffy and let them cool fully to allow the flours to soak up any excess moisture (an important step for gluten-free breads and muffins!).
We hope you LOVE these blueberry muffins! They’re:
Light + fluffy
Bursting with blueberries
& Undetectably gluten-free & vegan!
Enjoy them as a healthier dessert, on-the-go snack, or sweet morning treat with coffee or tea. Bonus points? Each muffin contains 5 grams of protein, which can help offset the sluggish feeling you might get when your blood sugar crashes after a more classic sweet.
More Vegan + Gluten-Free Muffin Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Muffins)
- 2 Tbsp flaxseed meal (ground flax seeds // to make flax eggs*)
- 5 Tbsp water (to make flax eggs*)
- 3/4 cup plain unsweetened dairy-free milk (we used almond)
- 1 Tbsp lemon juice
- 1/3 cup organic cane sugar (or sub coconut sugar, but the muffins will be darker and taste more wholesome)
- 1/4 cup melted vegan butter (we like Miyoko’s or Earth Balance)
- 1 ½ tsp vanilla extract
- 2 ¼ cups almond flour
- 3/4 cup potato starch (NOT potato flour)
- 1/3 cup brown rice flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 1 ¼ cups fresh blueberries (DIVIDED)
Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (We find the unbleached, brown paper liners work best — they don’t stick to the muffins when peeled away).
In a medium mixing bowl, prepare the flax eggs by combining flaxseed meal and water, and set aside to gel for 5 minutes. Measure out your dairy-free milk, and add the lemon juice to it. Gently stir and set aside to curdle.
Add the sugar to the flax eggs and use a hand mixer to beat briefly to combine. Then add the melted butter and vanilla and mix again. Add the milk/lemon mixture and mix once more to combine.
Add the almond flour to the liquid ingredients and mix again using the hand mixer, then add all remaining ingredients except the blueberries, and mix one final time. The mixture should be thick yet fluffy. Before adding the blueberries, place a small amount of plain batter in the bottom of each muffin tin (~2 tsp) and spread it out. This will help prevent the blueberries from sinking to the bottom and making your muffins soggy!
Once all your muffin tins have batter on the bottom, add 1 cup (160 g) of the blueberries to the remaining batter, setting 1/4 cup (40 g) of blueberries aside for the tops of the muffins. Gently fold and mix the batter to evenly distribute the blueberries.
Evenly divide the remaining batter between the muffin tins, and then top the muffins with the remaining 1/4 cup (40 g) of blueberries, pressing them into the top of each muffin so they don’t stick out. Optionally, sprinkle the tops of the muffins with cane or turbinado sugar for a sweet and sparkly topping!
Bake for 28-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with very few crumbs, and the tops are lightly golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. The wrappers peel away more easily and the muffin texture is best when completely cooled.
Once cooled, muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 4-5 days, or in the freezer for 1 month.
*Loosely adapted from Baked to Perfection by Katarina Cermelj.
*Nutrition information is a rough estimate calculated with Earth Balance buttery sticks.
Serving: 1 muffin Calories: 242 Carbohydrates: 24.5 g Protein: 5.1 g Fat: 14.9 g Saturated Fat: 2 g Polyunsaturated Fat: 3.6 g Monounsaturated Fat: 8.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 335 mg Potassium: 196 mg Fiber: 3.2 g Sugar: 8.3 g Vitamin A: 175 IU Vitamin C: 2 mg Calcium: 130 mg Iron: 1 mg