These vegan blueberry muffins are soft and fluffy, with the perfect sweet flavour and ideal for breakfast or a snack. Make them in just one bowl, using simple ingredients. Gluten-free.

Vegan blueberry muffins (gluten-free)

We are more than half way into Veganuary as I’m writing this, and I knew I wanted to share more recipes that would work perfectly for breakfasts and snacks. Hence, here I am with delicious blueberry muffins!

Baking is so much fun, especially when you get to start the morning with the outcome of the process. And on a plant based lifestyle, you definitely don’t have to miss out on any of your favourite treats! In fact, it’s incredibly easy to make classic recipes both dairy-free and egg-free.

Gluten-free Vegan Blueberry Muffins

Blueberry muffins are a classic and beloved treat for a reason. The are super versatile, first of all. You can enjoy them for breakfast, as a snack, or as a dessert. I personally love starting the morning with them, enjoying a few with a cup of coffee.

Two vegan muffins with blueberries on a plate

These muffins have everything you could want from a sweet treat like this. They are soft and fluffy and don’t dry out, even after sitting on the counter for a while. Each bite is full of just the right amount of sweetness. The blueberries add a delightful, slightly tangy flavour that works really well with the overall flavour of the muffin.

Plus, you need less than half an hour, and just one bowl to make them from scratch. Making them is as easy as stirring the ingredients together – so, no need to stand around in the kitchen for ages!

Ingredients you will need

Closeup of vegan muffins on a plate
  • Gluten-free oats. These are ideal for creating a crumbly, slightly chewy texture.
  • Cornmeal. This works really well with the other flavours and gives a nutty undertone.
  • Cinnamon. Guaranteed to make your kitchen smell amazing!
  • Rice flour.
  • Baking powder.
  • Coconut flour. Just a little bit will help with the overall flavour profile of the muffins.
  • Plant based milk
  • Flax eggs. These are made by stirring together ground flaxseed with twice the amount of water, and setting aside for 10 minutes.
  • Maple syrup.
  • Coconut oil. Don’t worry, this won’t make the muffins taste like coconut.
  • Fresh blueberries. A key ingredient for making these muffins really stand out!

How to make vegan blueberry muffins

It’s super easy! Firstly, preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tin with vegan butter or olive oil.

Now, add the oats, cornmeal, cinnamon, rice flour, baking powder and coconut flour in a mixing bowl. In a different bowl, stir together the plant based milk, flax eggs, maple syrup and coconut oil.

Add the wet ingredients to the dry and stir in the blueberries.

Next, evenly distribute the batter throughout the muffin tin, adding a few extra blueberries on top of each muffin. Bake in the preheated oven for 20 minutes, until golden brown and a toothpick comes out clean.

Next, evenly distribute the batter throughout the muffin tin, adding a few extra blueberries on top of each muffin. Bake in the preheated oven for 20 minutes, until golden brown and a toothpick comes out clean.

Allow to cool down for around 10 minutes before serving.

Recipe tips and substitutions

  • If using measuring cups to weight out the ingredients, use a spoon to add the flour to the measuring cup, and then use a butter knife to swipe off the excess.
  • I would recommend using a scale to weigh out the ingredients. You can convert to metric in the recipe card below.
  • Don’t overmix the batter, as this will make the blueberry muffins less fluffy.
  • The maple syrup can be replaced with another liquid sweetener of your choice.
  • If you don’t like blueberries, you can replace them with any other berries of your choice. Raspberries, for instance, work really well.
  • If using frozen blueberries, add them to the batter while they are still frozen.

How to store vegan blueberry muffins

These keep on the counter for around 3 days (covered), or for up to 6 days in the fridge.

Closeup of vegan blueberry muffins

You can also freeze them for up to 2 months. Simply allow to thaw in the fridge overnight before serving.

Other ‘dessert for breakfast’ recipes

Vegan blueberry muffins (gluten-free)

Let me know in the comments: what’s your go-to easy dessert? If you give these vegan blueberry muffins a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Vegan blueberry muffins (gluten-free)

Get the Recipe: Vegan Blueberry Muffins (Gluten-free)

These vegan blueberry muffins are perfect for breakfast, dessert, or a quick snack! They are fluffy and soft, and bursting with tangy blueberries. Gluten-free and easy to make in under 30 minutes.

Ingredients

  • 3/4 cup gluten-free oats
  • 1/3 cup cornmeal
  • 1/2 tbsp cinnamon
  • 1 cup rice flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut flour
  • 1/2 cup plant based milk
  • 3 flax eggs, (3 tbsp ground flaxseed + 6 tbsp water, set aside for 10 minutes)
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 cup blueberries

Equipment

  • Conventional oven
  • Muffin tin
  • Mixing bowl x 2

Instructions 

  • Preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tin with vegan butter or olive oil.
  • Add the oats, cornmeal, cinnamon, rice flour, baking powder and coconut flour in a mixing bowl.
  • In a different bowl, stir together the plant based milk, flax eggs, maple syrup and coconut oil.
  • Add the wet ingredients to the dry and stir in the blueberries.
  • Evenly distribute the batter throughout the muffin tin, adding a few extra blueberries on top of each muffin. Bake in the preheated oven for 20 minutes, until golden brown and a toothpick comes out clean.
  • Allow to cool down for around 10 minutes before serving.

Video

Calories: 246kcal, Carbohydrates: 39g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Sodium: 149mg, Potassium: 244mg, Fiber: 5g, Sugar: 12g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 101mg, Iron: 1mg
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Vegan blueberry muffins gluten-free