These soft and fluffy Gluten Free Blueberry Muffins are bursting with berrylicious flavors. Easy to make and finished with a sweet crumb topping, they’re the ultimate gluten free muffins! Egg free and dairy free.
Fluffy vegan and gluten free muffins
Did you know that it’s really easy to transform classic vegan blueberry muffins into gluten free treats? Just take these Gluten Free Blueberry Muffins for example. They’re easy to make with simple ingredients, fresh or frozen blueberries, and a sweet crumb topping!
The vegan gluten free blueberry muffin batter comes together in a pinch using ingredients you likely already have in your cupboard. They achieve their bakery-style flavor thanks to these 4 elements:
- Vegan “buttermilk”
- Vanilla and almond extract
- A sweet crumb topping
Every bite of these dairy free muffins is deliciously soft, tangy, and sweet. Feel free to use fresh blueberries when they peak during late summer or make them year-round with frozen berries. Any extras would be a tasty addition to pancakes, cake, scones, and more!
Ingredients needed (with substitutions)
- Soy milk – Or use another unsweetened dairy free milk you like.
- Apple cider vinegar – White vinegar or lemon juice will work as a substitute.
- Ground flaxseeds – The flaxseeds, vinegar, and milk are mixed together to create a vegan buttermilk mixture. This helps the muffins rise and gives them a delectable tangy flavor.
- Gluten free flour – Use a quality gluten free flour. Better Batter Gluten Free Flour is my new favorite, but King Arthur 1:1 Flour or Bob’s Red Mill 1:1 Gluten Free Flour are also great options. Almond flour won’t work here.
- Sugar – Use granulated sugar or coconut sugar.
- Baking powder
- Oil – Use a neutral-flavored oil, such as canola or avocado oil.
- Vanilla extract
- Almond extract – Feel free to omit this to keep the recipe nut free.
- Blueberries – You can use fresh or frozen blueberries. Do not thaw the frozen berries or else their color will bleed into the batter.
- Crumb topping – The crumb topping is the finishing touch, making these muffins extra special. It’s easy to make using gluten free flour, sugar, cinnamon, and melted vegan butter or coconut oil.
How to make gluten free blueberry muffins
Find the complete recipe with measurements in the recipe card below.
First, make the crumb topping by stirring the flour, sugar, and cinnamon together in a small bowl. Mix in the melted butter or oil until you end up with crumbs. Place it in the fridge until the muffin batter is ready.
Whisk the plant milk, vinegar, and flaxseeds together to make the vegan buttermilk-like mixture. Let it sit for a few minutes.
Stir the flour, sugar, baking powder, and salt together in a large bowl. Add the “buttermilk”, oil, vanilla, and almond extract. Gently stir to combine but don’t overmix. Finish by folding in the blueberries.
Divide the batter into your prepared muffin pans and sprinkle the tops with the crumb coating and a few extra blueberries.
Bake until they’re golden brown on top and a toothpick inserted in the middle comes out clean. Let them cool slightly, then enjoy!
- Oil free – Substitute applesauce for the oil in the muffin batter.
- Sugar free – I don’t recommend making the muffins without granulated sugar because it’s important for the structure and flavor.
- Add lemon – Lemon pairs so well with blueberry desserts! Substitute 1 teaspoon of lemon extract for the almond extract and add 1 tablespoon of lemon zest to the batter.
- Instead of blueberries – Use blackberries, raspberries, diced strawberries, cherries, or chocolate chips.
- If you don’t need them to be gluten free – Use all purpose flour instead.
How long do they last?
The muffins will last for 3 or 4 days when stored in an airtight container at room temperature. You can keep them in the fridge to help them last a few days longer.
Can you freeze blueberry muffins?
Yes! Keep the muffins in an airtight container or sealed ziplock bag and freeze for up to 2 months.
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Prepare crumb topping
In a small bowl, stir the flour, sugar and cinnamon together. Pour in the melted vegan butter and mix with a fork until you have crumbs. Chill in the refrigerator while you make the muffin batter.
Make the muffins
Preheat the oven to 400 degrees F and line two standard muffin pans with liners. Spray the liners lightly with nonstick spray. Sometimes vegan muffins like to stick so we won’t let them!
In a glass measuring cup, combine the soy milk, apple cider vinegar and ground flaxseeds. Whisk with a fork for a minute until combined. Set aside.
In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Pour in the soy milk/vinegar/flax mixture, oil, vanilla and almond extract. Stir until well combined, but do not over mix the batter.
Fold in the blueberries gently with a spatula. Divide batter evenly in the muffin pans, about 3/4 of the way full. I got 22 muffins out of the recipe.
Sprinkle the tops of the muffins with the crumb topping, and add a few more blueberries on top, if desired. Place in the oven and bake for 24-28 minutes, until golden brown on top and a toothpick inserted comes out clean.
Let cool for 5 minutes in the pan, then move to a cooling rack. Enjoy!
Gluten free flour – Use a quality gluten free flour. I prefer Better Batter, but King Arthur 1:1 Flour works, as well as others. Almond flour will not work, it must be a mix.
- If using frozen berries, do not thaw first. Roll them in a little flour then gently fold them into the batter.
Serving: 1of 22 muffins, Calories: 176kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 52mg, Potassium: 74mg, Fiber: 2g, Sugar: 16g, Vitamin A: 167IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 1mg
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