Fall is the perfect time to start baking again. I usually trade my smoothies in for more hearty, comfort foods once the heat dies down and days become shorter. What better way to transition from Summer to Fall than with super healthy Gluten-Free Vegan Blueberry Muffins. Airy, fluffy, and full of flavor, you won't miss the gluten, eggs, or dairy, I promise! {and shhhhhh, they are refined sugar free as well!}
Something you may or may not know about me is that I have been baking gluten-free vegan pastries for over 20 years. It started back when I healed my autoimmune disease (I was 22) by changing my diet. Who knew that by removing gluten, dairy, and meat from my diet, that my body would react so profoundly.
This event inspired me to share my vegan gluten-free recipes with as many people as I possibly could and thankfully, I have helped many others cure their own illnesses (at least that's what they told me) through changing their diets.
Jump to:
Gluten-Free Vegan Blueberry Muffin Ingredients
This recipe is really simple. No unusual ingredients. In fact, I had all of the ingredients for this on hand, I didn't have to go to the store for anything before making these today.
- Egg replacer
- Oat flour
- Oat milk
- Spice (cinnamon)
- Apple cider vinegar
- Coconut oil
- Coconut sugar
- Baking soda and powder
- Blueberries (or other fruit)
- Sea salt
- Vanilla extract
See recipe card for quantities.
Gluten-Free Vegan Blueberry Muffin Instructions
You can make these muffins all by hand, you do not need a standing mixer. But I always keep mine on the counter, so I decided to just quickly whisk everything together in mine to keep it simple. I love that this recipe doesn't call for sifting. It's basic and straightforward.
To make the Vegan Blueberry Muffin mix, you will want to start by whisking the dry ingredients together so that the baking soda and powder is well dispersed in the dry ingredients and don't clump up.
After you do that, add all of the wet ingredients. Blend again until smooth. You might need to stop and scrape the mixing bowl once and blend again. Add the blueberries and then gently fold them in.
Scroop the muffin mixture evenly to your lined muffin tin, like so.
The muffins are ready when lightly browned on the top. They don't puff up too much. They are the perfect size if you ask me.
Note: If you don't have muffin tin paper liners just lightly grease the muffin tin with coconut oil.
Substitutions
Have fun playing around with this recipe. Don't stray too far as I can't guarantee the muffins will be the same texture. But try any of these substitutions and go from there.
- Egg - instead of using egg replacer (my favorite) you can use a flax egg as well. Or sub a real egg if you're not allergic or not vegan.
- Flour - instead of oat flour you use gluten-free all purpose flour, or if you aren't gluten sensitive swap out the oat for regular all purpose white flour.
- Milk - I love forager milks but you can use any milk you'd like.
- Fruit - don't have blueberries on hand? Try strawberries or even peaches or bananas.
GLUTEN-FREE VEGAN BLUEBERRY MUFFINS
Equipment
- Mixing bowl
- Muffin Tin
Ingredients
- 1 ½ teaspoon Vegan egg substitue powder
- 2 tablespoon Warm water
- ⅔ cup Unsweetened oat milk
- 1 tablespoon Apple cider vinegar
- ⅓ cup Coconut oil melted
- 1 ½ teaspoon Vanilla extract
- 2 cups Oat flour
- ½ cup Coconut sugar
- 1 tsp Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Fine sea salt
- 1 teaspoon Cinnamon
- 1 cup Blueberries (fresh or frozen)
Instructions
- Preheat the oven to 400 degrees F.
Vegan Egg
- Mix the warm water with egg substitute. Mix well. Let sit and thicken while you prep the rest. About 2 minutes.
- Combine the oat milk with apple cider vinegar. Let this sit as well. It needs to curdle. About 3 minutes.
Muffin Mixture
- Combine all the dry ingredients in a large mixing bowl. Whisk together very well so that the baking powder and soda are well dispersed.
- Add the wet ingredients to this dry mixture. Whisk again until there are no clumps and the batter is thick and well blended.
- Gently fold in the blueberries into the batter.
- Line the muffin tin or lightly grease (using coconut oil) the tin. Spread batter evenly into each muffin liner.
- Bake for 15-20 minutes. The tops should be browned lightly and cooked all the way through.
- Let cool and serve warm.
Storage
These muffins are best eaten straight out of the oven, but most likel you will have some left over. Store them in an air tight container. You can refrigerate or leave at room temp for 4-5 days.
You can also freeze them.
Leave a Reply