Gluten-Free Vegan Blueberry Muffins

Indulge in these fluffy, moist, and perfectly sweet Gluten-Free Vegan Blueberry Muffins, a wholesome treat that’s bursting with juicy blueberries in every bite! Crafted with a blend of gluten-free all-purpose flour and almond flour, these muffins are entirely plant-based and ideal for anyone seeking a dairy-free, egg-free, and wheat-free option. Enhanced with the natural sweetness of maple syrup and a touch of cinnamon for warmth, this recipe uses a flaxseed egg, melted coconut oil, and unsweetened almond milk to create a tender crumb that rivals traditional muffins. Whether you use fresh or frozen blueberries, these easy-to-make muffins come together in just 40 minutes, making them a perfect fit for busy mornings, casual brunch spreads, or healthy snacks on the go. Serve them warm or store them for later—they’re as versatile as they are delicious!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour
• 0.5 cup Almond flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 0.5 cup Maple syrup
• 0.75 cup Unsweetened almond milk
• 0.25 cup Coconut oil, melted
• 1 teaspoon Vanilla extract
• 1.5 cups Fresh or frozen blueberries
• 1 tablespoon Ground flaxseed
• 2.5 tablespoons Water

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with coconut oil.

Step 2

In a small bowl, combine the ground flaxseed and water to make a flax egg. Stir well and let it sit for 5 minutes to thicken.

Step 3

In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cinnamon.

Step 4

In a separate bowl, combine the maple syrup, almond milk, melted coconut oil, vanilla extract, and the prepared flax egg. Whisk until smooth and well integrated.

Step 5

Slowly pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix, as this can affect the texture of the muffins.

Step 6

Gently fold in the blueberries using a spatula, making sure they are evenly distributed throughout the batter.

Step 7

Spoon the batter evenly into the prepared muffin liners, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tray from the oven and allow the muffins to cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Enjoy your delicious gluten-free vegan blueberry muffins! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(941.0g)

Amount per serving	% Daily Value*
Calories	2290.9

Total Fat 92.6g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2696.6mg	0%
Total Carbohydrate 371.6g	0%
Dietary Fiber 19.7g	0%
Total Sugars 131.1g
Protein 20.2g	0%

Vitamin D 65.9IU	0%
Calcium 503.6mg	0%
Iron 5.0mg	0%
Potassium 311.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 3.4%

Carbs: 61.9%