Vegan Gluten Free Blueberry Muffins

Vegan gluten-free blueberry muffins are simple to make, tasteful, and a great choice for breakfast and snacks. These are gluten-free, sugar-free, and oil-free, and thus super healthy. Made with fresh blueberries and lemon juice, you get the right balance of sweetness. These muffins are sweet without being too overpowering.

More blueberry recipes:

Blueberry Lemonade

Vegan Blueberry Cheesecake

Blueberry Shortcake

Banana Blueberry Pancakes

Blueberry Cornbread

vegan gluten-free blueberry muffins

Vegan gluten-free blueberry muffins

I have always loved muffins. Not because they are oversized compared to cupcakes, but because they always satisfy my greed for the sweet and fluffy stuff. Of all the different muffin recipes, I really enjoy making and eating these blueberry and lemon muffins. That’s because these are very healthy and are gluten-free as well. When you need something different, this recipe will be your absolute favorite. It gives you fluffy, moist, and tasteful muffins that you can enjoy any time of the day! Plus, they are easy to store, and you can customize them according to your liking.

So, let’s get into this amazingly delicious and simple recipe!

Blueberry nutrition:

Blueberries are a famous fruit across North America, and they are commercially grown in America and Europe. These juicy fruits are low in calories, can regulate blood sugar levels, and help heart and brain health. 

It is often known as a superfood that is an excellent source of minerals, vitamins, beneficial health compounds, and antioxidants. Blueberries are full of vitamin C, vitamin K, protein, sugar, fiber, iron, carbohydrates, sodium, manganese, calories, and fat. Blueberries have plant nutrients like anthocyanin. That gives blueberries blue colors and many other health benefits.

single vegan blueberry muffins

More blueberry benefits:

  • Blueberries can help your brain maintain memory and prevent cognitive decline. In addition, a study showed that people who regularly drink blueberry juice could improve brain function and decrease the symptoms of depression. 
  • Blueberries have antioxidant and anti-inflammatory activities that can boost immunity, wound healing, and anti-aging properties. 
  • Blueberries have anthocyanin that can benefit our heart’s blood flow and counter the buildup of plaque. 
  • They can also help prevent the buildup of cholesterol in the heart and help our body stabilize blood sugar levels.
  • It can maintain the strength and elasticity of bones and joints. It can also improve calcium deficiency. 
  • Blueberries contain collagen that supports the skin and helps prevent damage from pollution, sun, and smoke.. In addition, it can smooth wrinkles and enhance skin structure. 
  • It can prevent the growth of cancer cells and decrease inflammation in our body. 
  • Blueberries help our body prevent constipation and maintain our body’s digestive tract to keep us full and reduce weight. Read More.

Vegan gluten-free blueberry muffin recipe:

Here is everything you will need for these delicious muffins:

Dry ingredients:

  • Almond meal: almond meal is a gluten-free flour made from ground almonds. It has a slightly sweet flavor and is a perfectly healthy choice for those who are looking for a gluten-free option.
  • Rolled oats: Rolled oats, also known as old-fashioned oats, are rich in fibre and very healthy. When buying rolled oats, don’t forget to double-check gluten-free certification. This is because sometimes oats get contaminated with gluten due to their processing.
  • Oat flour: Oat flour is made from rolled oats and is gluten-free. You can easily get it from the grocery store. Or you can make it at home by grinding oats into a fine powder.
  • Baking powder: This is a wonderful ingredient that makes your muffins airy and helps them rise to perfection.
  • Sea salt: A little sea salt will balance out the flavors.

Wet ingredients:

  • Banana: banana is often an essential ingredient in any vegan or gluten-free baked good recipe. That’s because bananas give body to baked goods. Moreover, it also acts as a binding agent and brings all the ingredients together. 
  • Blueberries: This is another essential ingredient for these gluten-free, vegan blueberry muffins. I love fresh produce, but you can choose frozen blueberries as well. If you are using frozen blueberries, thaw them first. Get rid of the excess water, or the muffin batter will turn runny and won’t bake properly.
  • Maple syrup: Maple syrup is a vegan ingredient that offers sweetness and a caramel-like flavor. It is just the right ingredient for these muffins.
  • Flax seeds: Most people know flaxseeds for their immense health benefits. However, they offer a different purpose in this recipe. Flax seeds act as a binding agent in this recipe. When you mix it with water, it forms a gel-like consistency. This mixture is also known as the flax egg. It is a perfect vegan substitute for an egg and aids in the perfect texture of the muffins when baked. The muffins turn out to be airy, moist, and fluffy.
  • Water: You will need water for the flax seeds.
  • Lemon juice: Adding lemon juice to this muffin mixture will balance out the sweetness of banana and maple syrup. Moreover, it will have a refreshing and citrusy flavor.
  • Lemon zest: Lemon zest adds more of a citrusy kick to these muffins.
  • Vanilla extract: Adding vanilla extract to any muffin leaves a pleasant flavor.

How to make gluten free blueberry muffins?

Here is how you can make Vegan Gluten-Free Blueberry Muffins effortlessly:

  •  First of all, prepare the flax egg. For that, you have to mix ground flax seeds with water. Give it a quick stir and let the mixture sit for about 5 minutes until it gets a gel-like consistency.
  • As the flax egg is resting, add oat flour, rolled oats, almond meal, salt, and baking powder in a large bowl. Mix well.
  • Once the flax egg is ready, add maple syrup, lemon zest, lemon juice, mashed ripe banana, and vanilla extract. Mix well so that everything is well combined.
  • Add the wet mixture into the dry mixture and mix well using a whisker or a spatula until everything is well combined.
  • Next, add fresh blueberries and gently fold them into the mixture.
  • Prepare the muffin pan by lining each hollow with a muffin liner. Fill each muffin liner 3/4 full with the mixture. Don’t fill the muffin liners all the way to the top. The mixture will expand upon baking, so you need to leave some space for them to rise up.
  • Place the muffin pan in a preheated oven for about 25 minutes, or until the muffins are cooked through. You can check the doneness of these muffins by inserting a toothpick in them. If it comes out clean, it means the muffins are ready. If it doesn’t, give them five more minutes in the oven.
  • Once done, take the muffin pan out of the oven and let it rest until the muffins reach room temperature. Serve!

More vegan gluten-free muffin recipes:

Hummingbird Muffins

Apple Crumble Muffins

Banana Muffins

Pistachio Muffins

Cranberry Muffins

blueberry muffins on white background cut in half

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gluten-free vegan blueberry muffins

Vegan Gluten Free Blueberry Muffins

These vegan gluten-free blueberry muffins are super moist with lots of flavors. They are loaded with delicious fresh blueberries.
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: vegan gluten free blueberry muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Calories: 173kcal

Equipment

  • 1 muffin tin

Ingredients

  • 2 tablespoons ground flax seeds
  • 1/4 cup water
  • 1 cup almond meal
  • 1 cup certified gluten-free rolled oats
  • 1 cup oat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 lemon zest
  • 2 teaspoons vanilla extract
  • 1 ripe banana mashed
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 350℉. Prepare a muffin tin with 12 muffin liners and set aside.
  • In a medium bowl, add ground flaxseeds and water. Give it a quick stir and let it sit for about 5 minutes until it gets a gel-like consistency.
  • Meanwhile, in a large bowl, add oat flour, rolled oats, almond meal, salt, and baking powder. Mix well.
  • To the flaxseed and water mixture, add maple syrup, lemon zest, lemon juice, mashed ripe banana, and vanilla extract. Mix well so that everything is combined.
  • Add the wet mixture into the dry mixture and mix well until everything is well combined. Next, add fresh blueberries and gently fold them into the mixture.
  • Fill each muffin liner ¾ of the way with the mixture. Place the muffin pan in the preheated oven for about 25 minutes, or until the muffins are cooked through.
  • Once done, take the muffin pan out of the oven and let it rest until the muffins reach room temperature.

Nutrition

Calories: 173kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 123mg | Potassium: 141mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg

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9 Comments

  1. 5 stars
    I made these this week and they are…GONE! I only had frozen blueberries, so I thawed them under water, patted them dry, and dusted them in some of the oat flour to reduce “bleeding.” I will be making these often; the almond meal (sliced almonds ground in my coffee grinder) added a wonderful flavor to the lemon and blueberry.

    1. Awesome Lin, that’s how they disappear in my home.Great tip on how to reduce bleeding. So happy you loved them!

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