This post featuring my vegan + gluten-free blueberry muffins is sponsored by Silk®. Please see my disclosures.
Earlier this month I shared my gluten-free blueberry-yogurt recipe, and today, I want to continue the blueberry love-fest by sharing another blueberry-themed recipe with you.
These gluten-free blueberry muffins are allergy-friendly, made without eggs, dairy or gluten. That said, just because they’re allergy-free, it doesn’t mean they are taste-free. They are every bit as delicious as any blueberry muffin you’ve ever had.
How to Make Blueberry Muffins Allergy-Friendly
You might be wondering how in the world I made these gluten-free blueberry muffins so allergy-friendly? Let me explain.
Making It Gluten-Free
As a gluten-free blogger and long-time gluten-free eater, I know how to make most any recipe gluten-free.
The main trick is to use a 1:1 gluten-free flour blend. A 1:1 gluten-free flour blend measures cup for cup with wheat flour, making it easy to get the measurements right.
A good 1:1 flour blend will contain a combination a variety of flours (rice, brown rice, sorghum, etc.) and starches (tapioca, corn, potato, etc.) that, in combination, effectively mimic the texture of gluten in flour.
Most 1:1 gluten-free flour blends already contain xanthan gum, which serves as a binder in recipes without gluten. If your flour blend doesn’t have it, simply add a half teaspoon of xanthan gum to your mix so your muffins hold together well.
Making It Dairy-Free
Making this recipe dairy-free is easy to do thanks to the wonderful world of plant-based milk alternatives. One milk alternative I like to use is Silk® Organic Soymilk.
Silk® Soymilk mimics the taste and texture of regular milk, all without sacrificing essential nutrients.
In fact, Silk® Soymilk is a good source of calcium and protein. Every serving contains 300 milligrams of calcium, which is equivalent to a glass of milk, and seven grams of protein vs. eight grams of protein found in a glass of dairy milk.
You could use soymilk or any other milk alternative – such as Silk® almondmilk or cashewmilk – as well.
Making It Egg-Free
There are many ways to make a muffin recipe egg-free. One method I like to use in cake and muffin recipes is the combination of apple cider vinegar and baking soda.
When apple cider vinegar reacts with baking soda, it causes a chemical reaction that helps to leaven the muffins in lieu of eggs.
I’m not expert in science, and hardly paid attention to the subject in school, so I can’t offer much more explanation than what I wrote here. Just know this trick works regardless if you understand the science behind it.
Ready to Get Baking?
Making this recipe is so easy to do. You’ll first combine all your wet ingredients in one bowl, and all your dry ingredients in another. Then you’ll combine it all together to make your creamy gluten-free blueberry muffin batter.
Next, fold in your blueberries. 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, be sure to gently fold in the blueberries by hand. Do not mix them in with your mixer as the force will break them and surely turn your batter purple!
Second, 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.
I’ve forgotten this step many times over and have enjoyed the muffins just the same, but it couldn’t hurt to try this, especially if you want your muffins to avoid having a purple tint.
Also, be sure to use fresh blueberries vs. frozen blueberries. Fresh berries bleed less while frozen blueberries bleed a lot. If you must use frozen blueberries, rinse them well before adding them to your batter. And, when you add them to your batter, only mix them in enough to incorporate them evenly throughout. Overmixing will result in purple streaks.
Once the batter is ready and the blueberries are folded in, evenly distribute the batter into each cavity of a 12-cavity muffin tin.
Finally, bake the vegan, gluten-free blueberry muffins until cooked through. 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.
These gluten-free blueberry muffins are gorgeous! It’s hard to believe they’re gluten-free, dairy-free and egg-free, right?!?
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.”
Where to Shop
You can get all the ingredients, including the Silk® Soymilk, you need to make these vegan, gluten-free blueberry muffins at Sprouts.
Silk® Soymilk is free from dairy, gluten, carrageenan, cholesterol, and artificial colors and flavors. It is Non-GMO Project Verified, too. Silk parent company, Danone North America, is a Certified B Corporation®.
Vegan + Gluten-Free Blueberry Muffins
- 12-cavity muffin tin
- 2 cups 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. Stir to combine.
- In a medium bowl, combine soymilk, apple cider vinegar, vegetable oil, and vanilla and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until combined.
- Mix together one tablespoon of gluten-free flour blend with blueberries and carefully toss until the blueberries are completely coated with flour. Carefully fold the blueberries into the muffin batter.
- Line the muffin tin with paper muffin cups and evenly fill muffin cups with batter. You'll have enough batter to fill 12 muffin tin 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.