Gluten Free Vegan Blueberry Muffins

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These moist and fluffy Gluten-Free Vegan Blueberry Muffins taste amazing. They are perfect for breakfast or even as a dessert.

Gluten Free Vegan Blueberry Muffins

Blueberry Muffin mix in a bowl with spatula

I love to make muffins because they are easy to prepare and they don’t require to be decorated with frosting.  For more of my muffin recipes, check out my made from scratch Blueberry Lemon Muffins recipe and my Apple Crumble Muffin recipe.

Everyone in my family loves blueberry muffins and blueberry pie, I need to share my blueberry pie recipe soon! Since moving here in Florida, I have planted about 3 blueberry plants and have lost them all.

The soil here is sandy and not the best for growing blueberries My citrus plants are doing very well. I have since given up on the thought of growing my own and have resolved to purchase blueberries from the local farmers market.

Vegan Blueberry Muffins overhead shot

How To Make Vegan Blueberry Muffins

These vegan blueberry muffins are so easy to prepare and they taste absolutely amazing, they melt in your mouth and are very addictive. Make sure you allow them to cool completely to firm up before eating.

I made my own oat flour by blending gluten-free rolled oats in a high-speed blender but you can purchase oat flour and almond flour from your local health food store or online here.

Gluten-Free Vegan Blueberry Muffins

For this vegan blueberry muffin recipe, I didn’t use any almond milk because the oil and maple syrup was just the right amount of liquid in the recipe.

If you want to use less oil, then you can substitute a portion of the oil with non-dairy or applesauce. However, with this recipe as written, the result is really moist and delicious.



(Per 100g)
  • Energy: 285 kcal / 1191 kJ
  • Fat: 12 g
  • Protein: 4 g
  • Carbs: 24 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min
  • For:
  • 9 Muffins



  1. Preheat oven 350 degrees F. Place muffin liners into muffin pan and lightly spray them with cooking spray. Set aside.
  2. Combine maple syrup, coconut oil, flax seeds, lemon zest in a medium bowl, mix well and allow to sit for 5 minutes.
  3. In a large bowl, mix oat flour, almond flour, baking powder, and salt.
  4. Combine liquid mixture with dry ingredients and mix well to form a smooth batter. Fold blueberries gently into batter.
  5. Spoon batter evenly into 9 muffin pans. Bake for 25-30 minutes or until lightly golden brown. Allow muffins to cool completely.


Blueberry Muffins Vegan Gluten-Free, Refined-Sugarfree

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. euel cockburn
    October 10, 2020

    i am a Jamaicans and i love your recipe. will get book later

  2. Mia
    April 12, 2020

    These muffins were SO easy to make and taste wonderful. My husband and I loved it and these muffins will be a regular in our household!

  3. Dianna
    February 15, 2018

    These were so delicious that I can’t wait to make another batch

    • Michelle Blackwood
      February 15, 2018

      Thank you Diana, so happy you loved them.

  4. Dunori
    June 29, 2017

    I’ve made GF blueberry pancakes before which turned out pretty well and the process looks about the same as this only the batter going in the oven instead of the frying pan so I think I will give it a try. Thanks!

    • Michelle Blackwood
      June 30, 2017

      Dunori, blueberry pancakes sound yummy! I hope you get to try these muffins!

  5. loz
    March 17, 2017

    Hi, what can i use instead of cane sugar – no sugar at all, thanks

    • Michelle Blackwood
      March 17, 2017

      Coconut sugar is perfect, your muffins will be darker. Maple syrup will also work you might need to adjust the amount of liquid depending on the brand of flour used.

  6. Cheryl
    March 13, 2017

    Looks yummy! I love blueberries but they’re not in season for a few months. We grow our own here. I guess I’ll have to hang on to this recipe for awhile!