These Gluten Free Vegan Blueberry Muffins are so fluffy and delicious that you can’t tell they are vegan or GF! These plant based muffins are perfectly sweet, loaded with blueberry goodness, and ready in just 30 minutes. This is the perfect on-the-go vegan breakfast or snack that is easy to meal prep to have all week.
Why You'll Love These Vegan Muffins
- Gluten-free: This recipe uses 1:1 gluten free flour and includes a recipe for DIY gluten-free flour to use if you like.
- SOO FLUUUFFY! These blueberry muffins are golden and crispy on top and so so fluffy and moist on the inside for the perfect muffin experience!
- Full of juicy blueberries: Blueberries add a fresh sweetness to these muffins for a melt in your mouth muffin you’ll crave everyday.
- Meal Prep Friendly: These muffins last all week long in a sealed container so you can have an on-the-go breakfast or snack throughout the week.
- Easy to make: This muffin batter comes together in 30 minutes, making this the perfect baking recipe for beginner cooks or anyone new to vegan or gluten-free baking.
Equipment Needed
Ingredients for GF Vegan Blueberry Muffins
- Flaxmeal. This is ground flaxseed, which thickens with water and acts as an egg-free binder in vegan baking.
- Non-dairy milk. Choose an unsweetened plain version. I used soy milk.
- Apple cider vinegar. When combined with baking soda, it bubbles and helps the muffins become fluffy.
- Coconut oil. Can substitute with vegan butter.
- Mashed banana. This recipe works best with a ripe spotty or over-ripe (nearly all brown) banana.
- Gluten-free flour. See below for a DIY recipe or choose a store bought version.
- Sugar
- Baking powder
- Baking soda
- Vanilla extract
- Blueberries. This recipe works with fresh or frozen berries.
For this recipe, you can use any 1-to-1 gluten free flour, or wheat flour. I choose to make my own gluten free flour, because it is so darn expensive to buy, but the ingredients to make your own are much cheaper!
How to Make Homemade Gluten-Free Flour:
- In a high speed blender or food processor, combine 3 1/2 cups rolled oats. Blend until it turns to flour.
- Add 1 cup tapioca flour and 2 tsp agar powder. (the agar is optional, but helps baked goods bind)
- Ta-Da! You’ve just created homemade gluten-free flour! Use in recipes at a 1-to-1 ratio to all-purpose wheat flour.
How to Make Vegan Gluten-Free Muffins
Step One – Prepare the flax-egg
Preheat the oven to 375F (190C). Combine the 2 Tablespoons of flaxmeal with 6 tablespoons of water and let sit for at least 5 minutes.
Step Two – Mix wet ingredients
In a medium mixing bowl, combine the mashed banana, non dairy milk, apple cider vinegar, melted coconut oil, and vanilla. mix well.
Step Three – Mix dry ingredients
In another mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
Step Four – Combine wet and dry ingredients
Add the bowl of wet ingredients to the bowl with the flour mixture. Add the flax-egg, and mix well to combine. Gently fold in the blueberries.
Step Five – Bake
Spoon the batter into a muffin tin lined with muffin cups. Fill each muffin cup 3/4 full. Bake for 25-30 minutes, or until a toothpick comes out clean.
Free eCookbook!
Want quick and easy vegan recipes? Subscribe now for a FREE eCookbook with my top 10 recipes that are ready in 30-Minutes or less. Plus, get our latest recipes and meal plans delivered straight to your inbox. You can unsubscribe at anytime!
These vegan gluten-free blueberry muffins are the perfect balance of fluffy, moist, and sweet, making them an ideal choice for a quick breakfast or delicious snack. Made with simple plant-based ingredients, this easy gluten-free muffin recipe is great for meal prep, kid-friendly lunches, or a cozy weekend bake.
Try these vegan gluten-free baked goods next:
Whether you’re following a vegan lifestyle, avoiding gluten, or just looking for a healthier blueberry muffin recipe that doesn’t sacrifice flavor, these fluffy muffins are sure to become your new favorite!
If you try this recipe, please leave a rating and comment below – it really helps support this blog! For more vegan recipes and meal ideas, follow @RootyFruityVegan on social media.
Blueberry Muffins – Vegan and Gluten Free
- Total Time: 35 minutes
- Yield: 12 Muffins 1x
Description
These gluten free vegan blueberry muffins are easy to make and require just one bowl and about 30 minutes to make. Share these vegan muffins with your friends and family or keep them all to yourself and freeze some for later.
Ingredients
- 2 Flax Eggs (2 TBSP flaxmeal + 6 TBSP water, let sit 5 minutes)
- 1/3 cup non-dairy milk
- 1 TBSP apple cider vinegar
- 2 TBSP coconut oil, melted
- 1/2 cup mashed over-ripe banana
- 3 cups gluten-free flour (see above for DIY recipe)
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
-
Preheat oven to 375 degrees Fahrenheit. Start the flax eggs by mixing together 2 TBSP of flaxmeal with 6 TBSP water, let sit for 5-10 minutes.
-
In a 2 cup-sized measuring cup or medium-sized bowl, combine the non-dairy milk, apple cider vinegar, melted coconut oil, and vanilla.
-
In a large mixing bowl, whisk together flour, sugar, baking powder, and baking soda. Add the mashed banana, flax eggs, and milk mixture to the dry ingredients. Mix to combine.
-
Gently fold in the blueberries. Spoon the batter into either a lined or oiled muffin pan, or a silicone muffin pan. Filling each muffin cup 3/4 full.
-
Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for 5-10 minutes to avoid eating molten blueberries.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 2 muffins
- Calories: 360
- Sugar: 24 g
- Sodium: 10 mg
- Fat: 7 g
- Carbohydrates: 70 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
Craving more vegan recipes? Check out my cookbooks:
