Gluten-Free Blueberry Muffins
These Vegan & Gluten-Free Blueberry Muffins are light and fluffy with a delicious texture, a lightly cinnamon-spiced flavor, and bursting with fresh blueberries! These blueberry muffins are also vegan and refined sugar-free, plus they come together quickly & easily in one bowl.
I’m a big muffin girl – I love them in all their forms, and I’ve made a great number of gluten-free muffins over the years that I’ve shared on this website! Whether it’s a double chocolate muffin, a lemon poppyseed muffin, or these amazingly delicious blueberry muffins, I’m always a big fan. They’re the perfect thing to make when you need quick breakfasts for the week, or you’re having friends and family over for a Sunday brunch.
These blueberry muffins satisfy all of the blueberry muffin cravings: they’re soft, fluffy, loaded with blueberries, lightly flavored with cinnamon for warmth, quick and easy to make, and of course, absolutely delicious! I hope you adore them as much as me and my taste testers did!
What ingredients do I need to make blueberry muffins?
- Unsweetened Applesauce: you could also use banana or pumpkin, but they will add more flavor.
- Coconut Sugar: for sweetness, you can use any granulated sweetener you like, but I would advise against a liquid sweetener here.
- Dairy-Free Milk: any of your favorites will work well here.
- Cashew Butter: it has the most neutral flavor, but you can use any nut or seed butter you like that isn’t too oily.
- Coconut Oil: for softness and texture! Be sure to use refined if you don’t want any coconut flavor.
- Vanilla Extract: a must in all baked goods!!
- Gluten-Free Oat Flour: this gives such a nice fluffy texture to the muffins! If you’re grain-free, you could try to replace with cassava flour, though I haven’t tested this.
- Superfine Almond Flour: adds extra fat and softness to these muffins.
- Flax Meal: this acts as a binder for this recipe.
- Baking Powder, Baking Soda, & Sea Salt
- Cinnamon: I love the warmth of cinnamon, add more or less to your tastes. You can also substitute with other warm spices of your choice.
- Blueberries: you can use fresh or frozen, see below for how to use frozen!
How do I make gluten-free blueberry muffins?
We love an easy-to-make recipe, and these healthy blueberry muffins are incredibly simple to put together.
First, you’ll just whisk together all of the wet ingredients. Then, you’ll add in all of the dry ingredients and whisk to combine.
Fold in the blueberries, divide the batter into the muffin pan, and bake! Then let them cool and enjoy. Full instructions are in the recipe card below!
Can I make muffins with frozen blueberries?
Yes, you can! However, to ensure the extra moisture doesn’t make the gluten-free blueberry muffins too heavy, I recommend completely thawing and draining the blueberries of the excess water before using. Also, because the blueberries will be wetter, they may bleed into the batter, making it have blue swirls and coloring.
What’s the best way to store muffins?
Like most baked goods, these are best fresh, but if you’re planning to store them, you have a few options.
- These will keep well at room temperature in an airtight container for up to two days.
- You can keep them in an airtight container in the refrigerator for up to a week, though they’ll taste best in the first few days.
- They can be frozen in an airtight container for up to six months. To defrost, leave them at room temperature for about 30 minutes to an hour, or reheat them in the microwave or toaster.
Can I use another fruit instead?
Yes, absolutely! If blueberries aren’t your favorite, feel free to replace them with a fruit you love. Some that I think would be great in this recipe are:
- Cherries, halved or quartered
- Blackberries, halved if they’re large
- Mango chunks
- Chopped apples
- Any other berry varieties
Want more gluten-free muffin recipes?
- Chai Muffins (Gluten-Free & Vegan)
- Lemon Poppyseed Muffins (Gluten-Free & Vegan)
- Paleo Morning Glory Muffins (Gluten-Free & No Sugar Added)
- Carrot Cake Muffins (Gluten-Free & Vegan)
- Double Chocolate Muffins (Gluten-Free & Vegan)
- Paleo Banana Nut Muffins (Gluten-Free & No Sugar Added)
- Chocolate Chip Pumpkin Muffins (Gluten-Free & Vegan)
Gluten-Free Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
These Vegan Gluten-Free Blueberry Muffins are light and fluffy with a delicious texture, a lightly cinnamon-spiced flavor, and bursting with fresh blueberries! They come together quickly & easily in one bowl and are wholesome enough to eat for breakfast.
- ½ cup (120g) unsweetened applesauce
- ⅓ cup coconut sugar
- ½ cup unsweetened almond milk or other dairy-free milk of choice
- ¼ cup (64g) raw cashew butter (recommended) or other nut or seed butter of your choice
- ¼ cup (50g) refined coconut oil, melted
- ½ teaspoon vanilla extract
- 1 cup (120g) gluten-free oat flour
- 1 cup (96g) blanched almond flour
- 2 tablespoons flax meal
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup fresh blueberries
- Raw turbinado sugar, to sprinkle on top
- Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
- Combine the applesauce, almond milk, coconut sugar, cashew butter, coconut oil, and vanilla extract, stirring to combine. Warm slightly in the microwave or over the stove if the coconut oil seizes up.
- Add oat flour, almond flour, flax meal, baking soda, baking powder, cinnamon, and salt. Stir until combined. Fold in the blueberries.
- Divide between the 12 muffin tins, or divide between 10 for fluffier muffins with a more domed top. Sprinkle with raw turbinado sugar for sparkle and crunch, if desired. Bake for 20 to 23 minutes, or until a toothpick comes out clean. Once done, let cool completely on a wire rack.
- Store in the refrigerator for up to five days, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
Keywords: gluten-free muffins, vegan muffins, dairy-free muffins, gluten-free vegan muffins, blueberry muffins, healthy blueberry muffins
This looks so delicious!
What can applesauce be replaced with? Would equal quantity of mashed banana work?
Hi Rachna! Yes, an equal amount of banana or pumpkin puree would work – enjoy!
It looks like I could eat all the ingredients, except for oat flour. I am oat, even gluten-free oat, intolerant. What can be substituted for oat flour, instead of casava flour (??????) (Is casava flour the same thing as tapioca starch?) The only flours I can’t tolerate are gluten-bearing flours, oats, or teff. I’m wondering if sorghum flour might be a substitute.
Cassava is different than tapioca – same plant, but tapioca is just the starch, whereas cassava is the whole plant so it’s a more nutritious and fibrous option than tapioca starch. I haven’t tried any other flours, but you’re welcome to experiment with sorghum – it should work okay, I just haven’t tried it to be able to say for sure.
Can almond butter be used? I know it might give the muffins a different taste.
Yes! Any nut or seed butter will work.
Rachel, These muffins are incredible! Everything you make is incredible!
Thank you for all your artistry and skill in the kitchen, not to mention how delicious they are!
So glad you’re loving them, Paula! Thanks for the feedback.
I made these with frozen blueberries – tasted wonderful, but the muffins FELL APART. Seemed to crumble. Noticed there is no egg in recipe? I did use Casava flour instead of oat flour. What did I do wrong?
Hi Carol, did you thaw and drain the blueberries before using as mentioned in the post? If not, there would be too much moisture and it would throw off the balance of ingredients. I also haven’t tested this with cassava, so I’m not sure how that would affect it. These are vegan muffins, so there are no eggs. Glad you enjoyed the taste, though!
One of the best recipes from Bakerita!! Actually, all of Rachel’s recipes are simply the best! So moist and tasty! Hard to believe they are gluten free! A creation made with all healthy ingredients! Just love popping them out of the freezer and enjoying them!!
Thank you so much!!!
So glad you’re loving them Paula!
Hi Rachel, I do not have flax meal, would the recipe still work without it? Thank you very much.
It’s a binder here, so I’m not sure how it would turn out without it – do you have chia seeds or ground chia? You could use that instead!
What can I use to substitute almond flour? More oat flour? My husband is allergic to nuts.
More oat flour should work just fine!
Would avocado oil work instead of refined coconut oil?
Yes that should work for this recipe!
I would not recommend using peanut butter – taste was off & did not taste good with blueberries. Kids will not eat them! Love a lot of your other recipes though. Sad I wasted those ingredients
Hi Lisa, sorry to hear that your kids didn’t like them with peanut butter – I personally love that combo, reminds me of PB&J!