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Three blueberry muffins on a plate with a white background.

Gluten-Free Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews
  • Author: Rachel Conners
  • 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

Description

These Vegan & Gluten-Free Blueberry Muffins are light, fluffy, and bursting with fresh blueberries! The batter comes together quickly & easily in one bowl and they’re ready in just 30 minutes.


Ingredients

Scale

Instructions

  1. Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
  2. 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.
  3. Add oat flour, almond flour, flax meal, baking soda, baking powder, cinnamon, and salt. Stir until combined. Fold in the blueberries.
  4. Divide between the 12 muffin tins (I like using a large cookie scoop for this) 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.
  5. 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!