Vegan Gluten Free Blueberry Muffins – Yes, these moist and blueberry filled muffins are making dreams come true! They are perfect for breakfast, brunch or dessert!
Vegan Gluten Free Blueberry Muffins
Do you have a favorite muffin flavor? Growing up I was OBSESSED with the giant Costco blueberry muffins! You know the ones that are basically blueberry cake…. Yep, well now that I’m older, ahem, I mean wiser I know that refined sugars are not my friends and I’ve created the perfect Vegan Gluten Free Blueberry Muffins to enjoy right from your own kitchen! Be sure to also try these Vegan Gluten Free Chocolate Zucchini Muffins!
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Tools You’ll Need To Make Vegan Gluten Free Blueberry Muffins
Most likely you already have the tools needed in your kitchen to make these Gluten Free Blueberry Muffins but if not here are the ones I recommend:
Ingredients For Vegan Blueberry Muffins
- gluten free oat flour
- baking soda
- baking powder
- sea salt
- pure maple syrup
- unsweetened coconut milk
- coconut oil
- fresh lemon juice
- pure vanilla extract
- fresh blueberries
Oat Flour Muffins
To make these oat flour blueberry muffins you can either purchase oat flour or make your own using gluten free rolled oats in a blender. A strong powdered blender will make the finest flour. All you do is add the rolled oats to the blender and blend until you have a fine flour. For me this takes about 2 minutes in the blender, I start on low and then work up to about medium speed in order to achieve a fine oat flour.
Can You Use Frozen Blueberries In Muffins?
Yes, you can use frozen blueberries in place of fresh but I would recommend running them under lukewarm water to soften them and remove any ice crystals and then pat dry with a paper towel so that it doesn’t water down the recipe.
Alternatively if you’d like to use the blueberries as frozen you can and all you need to do is bake the muffins longer, about 5 minutes longer than called for in the recipe when using fresh.
How To Make Vegan Gluten Free Blueberry Muffins
*Full recipe and ingredients are listed below in the recipe card.
Source your blueberries. I’m a HUGE fan of u-picks in the summer and due to my location it’s not hard to find any number of them in the summer. Regardless of where you get your berries, you want to make sure they are fresh and not frozen.
Begin by preheating your oven to 350 degrees fahrenheit. Line a regular sized 12 muffin pan with 8 muffin liners, I like these. Combine gluten free oat flour, baking soda, baking powder and salt in a medium bowl, stir and set aside.
Make sure your wet ingredients are at room temperature or are melted before combining. You don’t want any cold ingredients or your coconut oil will clump up. Then combine the maple syrup, unsweetened coconut milk, coconut oil, lemon juice and pure vanilla extract into a mixing bowl and whisk until all is well incorporated. *If you want to avoid a coconut taste then be sure to buy this coconut milk and refined coconut oil. Pour the dry ingredients into the wet and mix until just combined. Fold in the fresh blueberries. You can reserve a few if you’d like to place them right on top of the muffins.
For full large dome-topped muffins, fill the muffin batter to the top of the liner. Place any reserved blueberries on the very top of the muffin batter. (For 12 smaller muffins, use 12 liners and equally portion out the batter into the liners.) Bake 8 large muffins for 25 minutes until the tops are golden and a toothpick inserted into the center comes out clean. (For 12 smaller muffins bake between 20-22 minutes.)
Remove from the oven and allow to cool in the pan over a cooling rack for 10 minutes. Then transfer the muffins to a cooling rack to cool completely (this may take 1-2 hours). Once cooled you can remove the liners and/or store in a container.
More Vegan Gluten Free Baked Goods:
- Cassava Flour Sugar Cookies
- Double Chocolate Peppermint Cookies
- Soft Gingerbread Cookies
- Vegan Cheesecake
- Vegan Pumpkin Pie
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Vegan Gluten Free Blueberry Muffins
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 large muffins 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
Description
Vegan Gluten Free Blueberry Muffins – Yes, these moist and blueberry filled muffins are making dreams come true! They are perfect for breakfast, brunch or dessert!
Ingredients
- 2 cups gluten free oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon unrefined sea salt
- 1/2 cup pure maple syrup
- 1/4 cup unsweetened coconut milk
- 1/4 cup melted coconut oil
- 1 Tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries, washed and dried
Instructions
- Source your blueberries. I’m a HUGE fan of u-picks in the summer and due to my location it’s not hard to find any number of them in the summer. Regardless of where you get your berries, you want to make sure they are fresh and not frozen.
- Preheat the oven to 350 degrees fahrenheit. Line a regular sized 12 muffin pan with 8 muffin liners, I like these. (More info on quantity in Step 7 below.)
- Combine gluten free oat flour, baking soda, baking powder and salt in a medium bowl, stir and set aside.
- Make sure your wet ingredients are at room temperature or are melted before combining. You don’t want any cold ingredients or your coconut oil will clump up. Combine pure maple syrup, unsweetened coconut milk, coconut oil, lemon juice and pure vanilla extract into a mixing bowl and whisk until all is well incorporated.
- Pour the dry ingredients into the wet and mix until just combined.
- Fold in the fresh blueberries. You can reserve a few if you’d like to place them right on top of the muffins.
- For full large dome-topped muffins, fill the muffin batter to the top of the liner. Place any reserved blueberries on the very top of the muffin batter. (For 12 smaller muffins, use 12 liners and equally portion out the batter into the liners.)
- Bake 8 large muffins for 25 minutes until the tops are golden and a toothpick inserted into the center comes out clean. (For 12 smaller muffins bake between 20-22 minutes.)
- Remove from the oven and allow to cool in the pan over a cooling rack for 10 minutes. Then transfer the muffins to a cooling rack to cool completely (this may take 1-2 hours). Once cooled you can remove the liners and/or store in a container. Enjoy!
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