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Home » Breakfast » Simple Vegan Blueberry Muffins

Simple Vegan Blueberry Muffins

Last Updated March 20, 2023. Published March 5, 2020 Good For You Gluten Free

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Simple Vegan Blueberry Muffins
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If you love blueberry muffins, but want to make it both gluten free and vegan, this recipe will be a real treat for you. This post is sponsored by Silk®. Please see my disclosures.

My vegan blueberry muffins are allergy-friendly, made without eggs, dairy or gluten. That said, just because they’re free from these allergens, doesn’t mean they’re free from good free. In fact, they’re every bit as delicious as any blueberry muffin you’ve ever had.

In this post, I’ll show you how to make this simple vegan blueberry muffin recipe without gluten, dairy and eggs. Let’s explore how to do this first, and then we’ll go step-by-step through the recipe below.

How to Make Your Muffins Gluten, Dairy and Egg Free

First, in order to make these blueberry muffins gluten free, you’ll need to use a 1:1 gluten-free flour blend, one that measures cup for cup with wheat flour. I recommend using Bob’s Red Mill 1:1 Gluten-Free Flour Blend because it’s dairy free. Some 1:1 flours contains dairy so check labels carefully.

A good 1:1 flour blend contains a combination of flours (rice, brown rice, sorghum, etc.) and starches (tapioca, corn, potato, etc.) that, in combination, mimic the role of gluten in flour. It also contains xanthan gum, which serves as a binder. If your flour blend doesn’t have xanthan gum, add one half teaspoon of xanthan gum to ensure your muffins hold together well.

Next, to make this recipe dairy free, you’ll want to use a plant-based milk alternative, such as Silk® Organic Soymilk. Silk® Soymilk mimics the taste and texture of regular milk, all without sacrificing essential nutrients. You could also use another milk alternative, such as Silk® almondmilk or cashewmilk.

Overhead shot of Silk organic soymilk with ingredients needed to make gluten-free blueberry muffins

Finally, to make your vegan blueberry muffins vegan, you’ll also want to omit eggs from your recipe.

One method I like to use in cake and muffin recipes is combining apple cider vinegar and baking soda in lieu of an egg. When apple cider vinegar reacts with baking soda, it causes a chemical reaction that helps to leaven the muffins as an egg would.

How to Make Vegan Blueberry Muffins

To make vegan blueberry muffins, follow to the following steps.

Step #1: Create Your Batter

First, combine the gluten-free flour, xanthan gum (if needed), sugar, baking powder, baking soda, and salt. Whisk to combine.

Next, in a medium bowl, combine soymilk, apple cider vinegar, vegetable oil, and vanilla and whisk to combine.

Then pour the wet ingredients into the dry ingredients and mix well until you have your thick muffin batter.

Batter for gluten-free blueberry muffins

Step #2: Add Blueberries

Next, you’ll want to add your blueberries to the batter, but before you to, I have a few tricks to help keep the blueberries in good shape throughout the baking process and to prevent your batter from turning purple.

First, coat the blueberries with a little bit of your gluten-free flour before adding them to your batter. Some experts say the flour will deter the blueberries from bleeding and sinking to the bottom of the muffin.

Blueberries coated in flour to keep them from bleeding and sinking in gluten-free blueberry muffins

Second, be sure to gently fold the blueberries into the batter by hand. If you’re too rough, the blueberries will burst and turn your batter purple.

I recommend using fresh blueberries vs. frozen blueberries when possible. Fresh berries bleed less while frozen blueberries juice a lot.

If you must use frozen blueberries, rinse them well before adding them to your batter and only mix them in enough to incorporate them evenly throughout. Overmixing will result in purple streaks.

You can also use freeze-dried blueberries. Be sure to reconstitute them with a little water before adding them to the batter. If you don’t, they will pull the liquid from the batter and make your muffins dry and crumbly.

Step #3: Fill Muffin Tins

Once the batter is ready and the blueberries are folded in, evenly distribute the batter into each cavity of a 12-cavity muffin tin.

Scoops of the gluten-free blueberry muffin batter being placed in the muffin tin cavities

Step #4: Bake

Finally, bake the vegan blueberry muffins at 400º F for 26-30 minutes until golden brown and a toothpick inserted into the center comes out clean.

When they’re ready, remove them from the oven and allow them five minutes to cool inside the muffin pan before placing them on a wire rack to fully cool.

Overhead shot of baked gluten-free blueberry muffins inside the muffin tin surrounded by fresh blueberries.

These muffins can get soggy, particularly if the blueberries have popped, so it’s best to cool them on a wire rack to allow plenty of air flow and deter soggy bottoms.

Aren’t these vegan blueberry muffins are gorgeous! It’s hard to believe they’re free from gluten, dairy and eggs!

Upclose image of two gluten-free blueberry muffins

Now let’s cut into these muffins to see those beautiful, juicy blueberries up close. I’m drooling just looking at them. They popped when I cut them so you’ll see some “bleeding.”

Inside of the gluten-free blueberry muffins with blueberries gushing out

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Vegan and Gluten-Free Blueberry Muffins - header

Vegan Blueberry Muffins

These blueberry muffins are vegan and still taste amazing. They are doughy and soft in texture, and every bite is bursting with juicy blueberries. This recipe is allergy friendly – no eggs, dairy or gluten here!
3.37 from 11 votes
Print Pin Rate
Course: Breads, Breakfast
Cuisine: American
Keyword: blueberry muffins, gluten-free muffin recipe
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Servings: 12 muffins
Calories: 187kcal
Author: Jenny Levine Finke

Equipment

  • 12-cavity muffin tin

Ingredients

Batter

  • 2 cups 1:1 gluten-free flour blend (I used Bob's Red Mill 1:1 gluten-free flour blend)
  • 1/2 tsp xanthan gum omit if your flour blend already contains it
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Silk® Organic Unsweetened Soymilk
  • 2 tsp apple cider vinegar
  • 1/3 cup vegetable oil
  • 1 tsp vanilla

Blueberries

  • 1 Tbsp gluten-free flour blend
  • 1 cup fresh organic blueberries

Instructions

  • Combine the gluten-free flour, xanthan gum (if needed), sugar, baking powder, baking soda, and salt. Whisk to combine.
  • In a medium bowl, combine soymilk, apple cider vinegar, vegetable oil, and vanilla and whisk until the ingredients are blended together. Pour the wet ingredients into the dry ingredients and mix well until combined.
  • Add one tablespoon of gluten-free flour to the blueberries and carefully toss until the blueberries are completely coated with flour. Gently fold the blueberries into the muffin batter.
  • Line a muffin tin with paper muffin cups and evenly fill each muffin cup with the batter. You'll have enough batter to fill 12 cavities.
  • Bake at 400º F for 26-30 minutes until golden brown and a toothpick inserted into the center comes out clean.
  • Let muffins sit in the pan for 5 minutes to cool before transferring them to a wire rack to finish cooling.

Notes

You can use a 1:1 gluten-free flour blend for the best results. Most 1:1 GF flour blends contain xanthan gum. Omit xanthan gum if it’s already inside your blend. I used Bob’s Red Mill 1:1 Gluten-Free Flour Blend, and it already contains xanthan gum.
Coat the blueberries in a little flour before folding them into the batter. Blueberries are heavy and sometimes sink to the bottom of the batter when baking. When you add flour to the blueberries, it will deter them from sinking and from bleeding into the muffins. Slightly frozen fresh blueberries will also bleed less. 
You could use frozen blueberries, but be sure to rinse them well so they don’t turn your batter purple and leak everywhere.
Remember to take the muffins out of the muffin tin after 5 minutes of cooling. If you let them sit in the tin longer, they will get soggy bottoms. Placing them on a cooling rack helps them cool without getting soggy.
I like to use a cookie scoop or ice cream scoop to evenly distribute the muffin batter in the cups so that they are all the same size and bake evenly. 
The apple cider vinegar reacts with the baking soda and baking powder to help leaven the muffins. It is a necessary component of this recipe since it does not contain any eggs.

Nutrition

Calories: 187kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 202mg | Potassium: 71mg | Fiber: 3g | Sugar: 15g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Breakfast, Dessert, Muffins 6 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    March 3, 2023 at 6:26 am

    Glad you enjoyed them. I haven’t tested it as a loaf.

  2. Connie says

    March 3, 2023 at 5:59 am

    Hello I made the vegan Gf blueberry muffins! Thanks so much! Love the recipe! Can u make this into loaf bread instead of muffins? If u can what temperature of oven u need set and for how long? Thanks!

  3. Jenny Levine Finke, Certified Nutrition Coach says

    September 4, 2020 at 4:31 pm

    I’m so sorry. I deleted that recipe as the content was outdated. I’m so sorry.

  4. Christy says

    September 3, 2020 at 7:56 pm

    I am thinking I have seen another older version of this recipe that was not vegan. Is that recipe still available? In the first recipe you had used dried blueberries and I believe it also had used butter. I have used it for a couple years and loved it. Please help…

  5. Jenny Finke, Integrative Nutrition Coach says

    March 6, 2020 at 1:11 pm

    Yes you can use any milk of choice.

  6. Kay Richter says

    March 6, 2020 at 11:32 am

    If I use 1 cup milk (cow’s) instead of soy, is every other ingredient the same as in your recipe?

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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836 shares