These vegan blueberry muffins are soft, fluffy, and bursting with fresh blueberry flavor. They're easy to make in one bowl, in under 30 minutes. Perfect for breakfast or dessert!
Blueberry muffins are a classic and beloved treat for a reason. They're totally delicious! You can enjoy them for breakfast, as a snack, or as a dessert. I personally love starting the morning with them, along with a hot cup of coffee.
These muffins have everything you could want from a sweet treat like this. They are soft and fluffy and filled with juicy blueberry bites.
You only need one bowl and less than 30 minutes to make these blueberry muffins from scratch!
These vegan blueberry muffins are:
- 100% vegan, egg-free, and dairy-free.
- Gluten-free.
- Filled with fresh blueberries.
- Perfect for breakfast or dessert!
Let's get baking!
Ingredients & Substitutions
- Gluten-free oats. These are ideal for creating a crumbly, slightly chewy texture.
- Cornmeal. This works really well with the other flavors and gives a slightly nutty flavor.
- Cinnamon. Guaranteed to make your kitchen smell amazing!
- Rice flour.
- Baking powder.
- Coconut flour. Just a little bit will help make the perfect texture!
- Plant based milk. Soy and almond milk both work great.
- Flax eggs. These are made by stirring together ground flaxseed with twice the amount of water, and setting aside for 10 minutes.
- Maple syrup. You an also substitute agave 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.
Tips & Tricks
If using measuring cups to weigh 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.
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. It sometimes help to toss them in a little bit of flour first, so they don't sink to the bottom.
Store the muffins on the counter for around 3 days (covered), or for up to 6 days in the fridge. You can also freeze them for up to 2 months. Simply allow to thaw in the fridge overnight before serving.
More Delicious Recipes
If you love these vegan blueberry muffins, be sure to check out these other delicious recipes:
- Cranberry Orange Muffins
- Lemon Blueberry Bundt Cake
- Healthy Carrot Muffins
- Banana Chocolate Chip Muffins
- Healthy Pumpkin Muffins
Recipe
Vegan Blueberry Muffins (Gluten-free)
Ingredients
- ¾ cup gluten-free oats
- ⅓ cup cornmeal
- ½ tbsp cinnamon
- 1 cup rice flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup coconut flour
- ½ cup plant based milk
- 3 flax eggs 3 tbsp ground flaxseed + 6 tbsp water, set aside for 10 minutes
- ½ cup maple syrup
- ¼ cup coconut oil melted
- 1 cup blueberries
Special 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 mix until well combined.
- 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.
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