Vegan Blueberry Muffins – Gluten-Free Recipe

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The best Vegan Blueberry Muffins: fluffy, moist, light,  packed with juicy blueberries. They’re easy to make in one bowl! They’re also gluten-free, refined sugar-free, and healthy enough for breakfast, dessert, or snack.

Gluten-Free Vegan Blueberry Muffins

Vegan Blueberry Muffins - Gluten-Free Recipe

These blueberry muffins are probably one of the easiest recipes to make as a quick snack, dessert, or breakfast. The best part is that they can be easily made without using eggs, dairy, or gluten flour. Let us show you how to make the best vegan blueberry muffins at home!

How To Make Blueberry Muffins

1. Mix all the ingredients in a large bowl.

2. Very important to measure your milk with a measuring jug.

3. There you have your vegan blueberry muffins batter.

4. Line a cupcake tin with parchment papers and fill each hole with the batter.

5. Bake in the preheated oven for 20-25 minutes or until golden brown and center is completely baked.

Vegan Blueberry Muffins - Gluten-Free Recipe

How To Store Blueberry Muffins

These delicious vegan blueberry muffins can be stored covered at room temperature for 24 hours or for a few days in the fridge. Taste best when fresh, so we recommend eating them asap.

More Blueberry Recipes

Vegan Blueberry Cinnamon Rolls

Vegan Lemon Blueberry Loaf 

Can You Replace Blueberries With Other Fruits?

If you don’t have blueberries or you don’t like them, then use cherries, raspberries, cranberries, or blackberries. You can use fresh or frozen, both work great!


  • 100g almond flour, sub for ground almonds
  • 100g coconut flour, sub for other GF flour blend
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp vanilla extract
  • 50g stevia, sub for 8 tbsp maple syrup or other sweeteners of your choice
  • 200ml coconut milk, or almond milk
  • 2 tbsp lemon juice, sub for 1 apple cider vinegar
  • ¼ cup coconut oil
  • 100g fresh blueberries
  • pinch of salt


1. Preheat the oven to 180 C.

2. Melt your coconut oil into a large bowl at bain-marie or microwave it for a few seconds.

3. Once the coconut oil has melted, add the almond flour, lemon juice, vanilla extract, pinch of salt, and maple syrup.

4. Add the coconut flour/ or GF flour blend, baking powder, and baking soda. Add more milk if the batter looks too try.

5. Incorporate the fresh blueberries without crushing them, if using frozen fold them at the very last minute, while still frozen.

6. Divide the batter into each hole of a muffin tin.

7. Bake in the preheated oven for 20-25 minutes. Test the center with a toothpick, if it comes out clean, your vegan blueberry muffins are ready.

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