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.
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.
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.
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.
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.
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!
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.”
You might enjoy these recipes too!
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- Vegan + Gluten-Free Lemon Poppy Seed Muffins
- Gluten-Free Banana Walnut Muffins
- Easy Gluten-Free Pumpkin Muffins (9 Ingredients Only!)
Vegan Blueberry Muffins
- 12-cavity muffin tin
- 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
- 1 Tbsp gluten-free flour blend
- 1 cup fresh organic blueberries
- 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.