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These soft and moist Vegan Blueberry Muffins are perfect for breakfast, especially warmed up with a little schmear of vegan butter. Packed with fresh, juicy blueberries, these homemade vegan muffins are also gluten-free, refined sugar-free and nut-free.
Blueberries have always been a favorite of mine since I was a kid.
In fact, as a child of the ’80s, my favorite Strawberry Shortcake doll was not the one who resembled me most, Strawberry herself, with her red hair and freckles.
See the (blurry but very red-headed) evidence below. 😉
Instead, my favorite doll in the collection was none other than Blueberry Muffin with her neon blue hair and delightful blueberry smell permeating my toy box.
I have no idea what happened, but my hair is not that red anymore.
Maybe it’s age. Maybe it’s stress. Or maybe it’s all those blonde highlights I keep getting. Whatever!
So, what does all this reminiscing have to do with blueberry muffins?
Well, for me, biting into a blueberry muffin brings me back to the summers of my youth.
The blueberry is our New Jersey state fruit and all.
One taste of a blueberry muffin and I’m cruising on my bike with my best friend, soaking in the summer sun in the salty ocean air or listening to “We Built this City” while circling the roller rink floor.
When I first posted these blueberry muffins back in August of 2014, they were the traditional kind made with all-purpose wheat flour, dairy-based butter and milk, eggs and white granulated sugar.
Um, since I don’t eat ANY of those ingredients anymore, it was time for a makeover.
Therefore, I made it my mission to create a blueberry muffin that was dairy-free, gluten-free, egg-free and refined sugar-free without sacrificing the taste or the memories.
Speaking of memories, when these muffins were first featured on the blog, our youngest daughter, Jovie, wanted to help, so we took a shot of her holding the baking powder.
We decided to recreate the same shot nearly five years later…oh how time flies!
The eggs were replaced with my new fave ingredient, 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.
The dairy butter and milk were swapped for vegan butter and plant-based milk.
I also replaced refined sugar with a combination of coconut sugar and maple syrup.
Typically, I would opt for some local blueberries, but since it isn’t quite blueberry picking season here in New Jersey yet, I snagged some juicy gems from good ole Whole Foods.
Other ingredients include vanilla extract, baking powder and salt.
The result was a light and fluffy muffin that did not disappoint. Mission accomplished 😉
How to Make These Vegan Blueberry Muffins
First, preheat your oven to 350° F, and line a muffin tin with 12 baking cups. I recommend the parchment ones to avoid sticking.
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.
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 18-22 minutes until toothpick comes out clean (mine took 21 minutes).
- Vegan Butter: You can use avocado oil or melted and cooled coconut oil in place of the vegan butter.
- Aquafaba: You can use 2 flax eggs in place of the aquafaba. Combine 2 tablespoons ground flaxseed with 6 tablespoons water. Whisk with a fork, cover and set aside for 10-15 minutes.
Storing the Muffins
Muffins can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days.
Vegan Blueberry Muffins [Gluten-Free, Refined Sugar-Free, Nut-Free]
- 6 tbsp aquafaba (*sub with 2 flax eggs instead if preferred)
- 6 tbsp vegan butter, melted (I used Earth Balance buttery sticks; sub with avocado oil or melted and cooled coconut oil if preferred)
- 1/2 cup unsweetened, unflavored plant-based milk (I used Oatly brand oat milk, but you can use your favorite plant-based milk)
- 6 tbsp coconut sugar
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 1/4 cups gluten-free, whole-grain oat flour
- 2 tsp gluten-free baking powder
- 1/4 tsp kosher salt
- 1 1/4 cup clean, fresh blueberries (divided)
- Preheat oven to 350° F.
- Line muffin pan with 12 baking cups.
- 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 3/4 full per baking cup).
- Use the additional 1/4 cup blueberries to top each muffin (approximately 2-3 berries for each muffin).
- Bake for 18-22 minutes (mine took 21 minutes). Muffins are done when a toothpick inserted in the center comes out clean.
This post originally appeared on Watch Learn Eat on August 13, 2014. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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