• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast Recipes

    Gluten-Free, Vegan Blueberry Muffins

    Published: Jan 17, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing three blueberry muffins on a wood board with spreading knife in the background with some vegan butter on it

    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.

    Jump to Recipe
    overhead of three vegan blueberry muffins on a wood board

    Ingredient highlights

    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, baking soda and salt.

    front view of three muffins on a wood board with spreading knife with butter on it behind them

    How to make these vegan 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.

    Combine oat milk with lemon juice and whisk with a fork. Set aside.

    Then, whisk together aquafaba, melted vegan butter, the oat milk mixture, coconut sugar, maple syrup and vanilla extract in a large mixing bowl.

    In a separate bowl, add oat flour, baking powder, baking soda 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.

    oat milk and lemon juice in a Pyrex
    wet ingredients combined in a mixing bowl
    dry ingredients in a mixing bowl

    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.

    wet and dry ingredients combined in a mixing bowl
    blueberries added to batter in mixing bowl
    batter in baking cups in muffin tin

    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.

    overhead of muffins in muffin tin after baking

    Substitutions

    • 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.
    two muffins on a wood board with a spreading knife with some butter on it

    Frequently asked questions

    Can I use frozen blueberries?

    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.

    How long will the muffins keep?

    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.

    Can blueberry muffins be frozen?

    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.

    Serving

    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.

    overhead of two muffins on a wood board with a spreading knife with butter on it between them

    More vegan blueberry recipes

    • Blueberry Pie Smoothie
    • Apple Blueberry Lemon Smoothie
    • Lemon Blueberry Vegan Ricotta Toast
    close-up overhead of three muffins on a wood board
    Print Recipe Save RecipeSaved!
    5 from 6 votes

    Vegan Blueberry Muffins [Gluten-Free, Refined Sugar-Free, Nut-Free]

    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.
    Course Breakfast
    Cuisine American
    Keyword blueberries, blueberry muffins, dairy-free, egg free, gluten free, muffins, oat flour, refined sugar free, vegan
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 muffins
    Calories 197kcal
    Author Sherri Hall

    Ingredients

    • 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 teaspoon freshly squeezed lemon juice
    • 6 tablespoon aquafaba
    • 6 tablespoon vegan butter, melted and cooled so not too hot
    • ½ cup coconut sugar
    • ¼ cup pure maple syrup
    • 1 teaspoon pure vanilla extract
    • 2 ¼ cups gluten-free, whole-grain oat flour
    • 2 teaspoon gluten-free baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • 1 ¼ cup clean, fresh blueberries (divided)

    Instructions

    • 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 mixture, coconut sugar, maple syrup and vanilla in a large mixing bowl.
    • In a separate bowl, stir together oat flour, baking powder, baking soda 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 and other helpful information for this recipe)

    Notes

    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.
    The muffins are nut-free using a plant-based milk that is not derived from nuts as well as a vegan butter that is not derived from nuts. 
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.

    Nutrition

    Calories: 197kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Fiber: 2g

    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.

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • Dairy-free frittata in a cast-iron skillet topped with fresh dill and flaky sea salt.
      Easy Dairy-free Frittata
    • Halved burritos served on a white board layered with parchment paper, topped with fresh cilantro. Lime wedges placed on both sides of the burritos.
      Cheesy Bean and Rice Burritos Recipe
    • Vegetarian Huevos Rancheros served on a white plate and topped with feta cheese, avocado, and fresh cilantro.
      Vegetarian Huevos Rancheros Recipe
    • collage of 4 of the brunch recipes from the collection.
      43 Best Vegan Brunch Recipes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Elena

      June 06, 2019 at 5:47 am

      5 stars
      These childhood memories are so precious! Thank you for sharing. I can already tell that my son would LOVE these muffins. He loves all things blueberries (and who doesn’t, am I right?) Saving this recipe for later.

      Reply
      • Sherri Hall

        June 06, 2019 at 7:46 am

        Thank you so much, Elena! Hope you both enjoy the muffins! 🙂

        Reply
    2. Natalie

      June 06, 2019 at 12:22 am

      5 stars
      I love blueberry muffins! These look delicious and perfect for brunch!

      Reply
      • Sherri Hall

        June 06, 2019 at 7:46 am

        Thank you Natalie! 🙂

        Reply
    3. Anita @ Daily Cooking Quest

      June 05, 2019 at 6:23 pm

      5 stars
      Blueberry muffins are my favorite breakfast muffins. I simply must have them when blueberries are in season. Yours look super mouthwatering, and is just perfect for those with a vegan diet.

      Reply
      • Sherri Hall

        June 05, 2019 at 6:26 pm

        Thank you Anita! Blueberries are definitely one of my favorite fruits! 🙂

        Reply
    4. Sophie

      June 05, 2019 at 5:42 pm

      5 stars
      Always a big fan of blueberry muffins and your recipes looks so delish!

      Reply
      • Sherri Hall

        June 05, 2019 at 5:54 pm

        Thanks so much, Sophie! 🙂

        Reply
    5. debi at Life Currents

      June 05, 2019 at 4:08 pm

      5 stars
      These muffins are the perfect way to start the day. I can rarely finish a batch of muffins before they go bad, so I usually freeze them. I'd bet these would work well from the freezer as well. Thanks so much for the recipe.

      Reply
      • Sherri Hall

        June 05, 2019 at 5:31 pm

        Thanks Debi! I will definitely have to try freezing one and see how it turns out, but I agree it should work well. If I can only hide one from my kids and husband lol 😉

        Reply
    6. Dawn @ Words Of Deliciousness

      August 21, 2014 at 11:47 pm

      5 stars
      I love blueberries and blueberry muffins are one of favorite muffins. These look yummy.

      Reply
      • Watch Learn Eat

        August 23, 2014 at 2:14 pm

        Thank you Dawn! 🙂

        Reply
    7. Rachel

      August 20, 2014 at 2:22 pm

      Can't wait to try these! They look super easy!

      Reply
      • Watch Learn Eat

        August 20, 2014 at 2:24 pm

        Thank you Rachel. Hope you enjoy!

        Reply

    Primary Sidebar

    close-up of blog author standing in kitchen holding a whisk.

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last?
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2023 Watch Learn Eat | Hall Media LLC