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!
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.