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

close-up overhead of three muffins on a wood board

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

Cook Time 20

Total Time 30

Servings 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.

Video

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