Gluten Free Vegan Blueberry Muffins

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

Gluten Free Vegan Blueberry Muffins

Lately, I have been enjoying fresh blueberries, I decided to make these yummy blueberry muffins. Typically I make my own gluten-free all-purpose flour blend. For this recipe, I decided to make life easier so I used Bob’s Red Mill All Purpose Flour.

This blend is used as a 1:1 substitution of regular flour in recipes. Depending on what brand gluten-free flour you use to make the muffins, you may need to add more or less liquid.  I used pure cane sugar as the sweetener, especially for my readers who are living in foreign countries where they can’t find sweeteners such as maple syrup and coconut sugar. Personally, I prefer to use coconut sugar or maple syrup. You can also use 1/2 cup sweetener instead if you don’t like you muffins too sweet.

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

Gluten Free Vegan Blueberry Muffins

I can’t believe that it is not even officially spring as yet but my azaleas are in full bloom and falling off the shrubs already. I wanted to capture their beauty so I made a bouquet with lavender buds and pansies.

I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc. from our members, please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!

Ingredients

For: 12 Muffins

Instructions

  1. Preheat oven 350 degrees F. Place muffin liners into muffin pan and lightly spray them with cooking spray. Set aside.
  2. Combine almond milk, coconut oil, vanilla and flax seeds in a medium bowl, mix well.
  3. In a large bowl, mix gluten-free flour, almond flour, sugar, 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 12 muffin pans. Bake for 22 minutes or until lightly golden brown.

Recipe notes

Gluten Free Vegan Blueberry Muffins

Cauliflower Nuggets (Vegan, Gluten-Free)
Previous Recipe Cauliflower Nuggets (Vegan, Gluten-Free)
Roasted Cabbage Steaks
Next Recipe Roasted Cabbage Steaks
  1. 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

      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.

  2. 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!

Please Tell Me What You Think of This Recipe

Your email address will not be published. Required fields are marked *

Rating