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These soft and moist gluten-free, vegan blueberry muffins are perfect for breakfast or a snack, especially served warm with a schmear of vegan butter. Packed with fresh, juicy blueberries, these homemade vegan muffins are also refined sugar-free and nut-free.
To make these muffins gluten-free, I decided to go with oat flour. Be sure to use a certified GF brand if needed. My favorite is Bob's Red Mill whole grain, gluten-free oat flour.
The eggs were replaced with aquafaba, which if you're not familiar with it, is the liquid found in a can of chickpeas. Just be sure to use no salted added chickpeas. Aquafaba helps keep these muffins light and fluffy.
The dairy butter and milk were swapped for vegan butter and oat milk.
I also replaced refined white sugar with a combination of coconut sugar and maple syrup.
Other ingredients include fresh blueberries, lemon juice, baking powder and salt.
Other ingredients include vanilla extract, baking powder and salt.
First, preheat your oven to 350° F, and line a muffin tin with 12 baking cups. I recommend the parchment ones to avoid sticking.
Combine oat milk with lemon juice and whisk with a fork. Set aside.
Then, whisk together aquafaba, melted vegan butter, plant-based milk, coconut sugar, maple syrup and vanilla extract in a large mixing bowl.
In a separate bowl, add oat flour, baking powder and salt.
Tip: Be sure to use the spoon and level method to measure the flour. Use a spoon instead of a measuring cup to gather the flour. Spoon the flour into the measuring cup, filling it all the way to the top, allowing it to overflow. Then, use the back of a knife to level the top off. If you scoop the measuring cup directly into the flour, it will result in too much flour.
Stir with a spoon to combine. Then, add the dry ingredients to the wet ingredients and whisk together.
Fold in blueberries.
Fill baking cups with batter until used up. Top each muffin with 2-3 blueberries.
Bake for 20-24 minutes until toothpick comes out clean (mine took 22 minutes).
Allow to cool in the muffin tin for 5-10 minutes before transferring to a cooling rack. Be sure they are set before moving, but don’t let them sit too long or they will get soggy.
- Oat Milk: You can use another plant-based milk on the thicker side such as soy milk or coconut milk beverage instead. You don't want to use a thinner milk such as almond.
- Lemon Juice: You can use apple cider vinegar in place of the lemon juice or leave it out entirely if you prefer.
Yes, you can use frozen blueberries; however, note that the batter will change color as the frozen ones tend to "bleed" into it when folding them in. You do not need to thaw the frozen blueberries, but do remove any large chunks of ice, if any, as this will add too much moisture.
The muffins are best stored in a paper towel-lined airtight container with a layer of paper towels on top as well at room temperature where they will stay fresh for 2-3 days.
Yes, the muffins can be frozen for up to 3 months. Wrap them individually in aluminum foil or together in a single layer in a freezer bag. Allow to thaw at room temperature or defrost in the microwave. Previously frozen muffins are best warmed up.
Muffins can be enjoyed while still warm after allowing to cool for a bit or at room temperature.
My absolute favorite way to enjoy them is by cutting them in half and placing them under the broiler or in the toaster oven with some vegan butter on each half. Just be sure to keep an eye on them so that they do not burn.
More vegan blueberry recipes
Vegan Blueberry Muffins [Gluten-Free, Refined Sugar-Free, Nut-Free]
- ½ cup unsweetened, unflavored oat milk (use a certified GF brand if needed; you can also sub with soy milk or coconut milk beverage)
- 1 ½ tsp freshly squeezed lemon juice
- 6 tbsp aquafaba
- 6 tbsp vegan butter, melted and cooled so not too hot
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 ¼ cups gluten-free, whole-grain oat flour
- 2 tsp gluten-free baking powder
- ¼ tsp kosher salt
- 1 ¼ cup clean, fresh blueberries (divided)
- Preheat oven to 350° F.
- Line muffin pan with 12 baking cups.
- Whisk together oat milk and lemon juice and set aside.
- Whisk together aquafaba, butter, milk, coconut sugar, maple syrup and vanilla in a large mixing bowl.
- In a separate bowl, stir together oat flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and whisk to combine.
- Carefully fold in 1 cup blueberries.
- Fill baking cups with batter until used up (approximately ¾ full per baking cup).
- Use the additional ¼ cup blueberries to top each muffin (approximately 2-3 berries for each muffin).
- Bake for 20-24 minutes (mine took 22 minutes). Muffins are done when a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the muffin tin for 5-10 minutes before transferring to a cooling rack.
(Please refer to the post above for instructional photographs for this recipe)
This post originally appeared on Watch Learn Eat on August 13, 2014 and was revised on June 4, 2019. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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