Vegan Gluten-Free Blueberry Muffins

Delight in the wholesome goodness of these Vegan Gluten-Free Blueberry Muffins—soft, fluffy, and bursting with juicy blueberries in every bite! Perfect for those with dietary restrictions or anyone craving a healthier treat, these muffins are made with a blend of gluten-free flours, naturally sweetened with maple syrup, and free from dairy or eggs thanks to a clever flaxseed substitute. A touch of lemon zest adds a refreshing brightness, while the coconut oil ensures a moist, tender crumb. Simple to make in just 40 minutes, these muffins are a perfect grab-and-go breakfast, snack, or even dessert. Whether you’re vegan, gluten-free, or just a fan of delicious baked goods, this recipe guarantees a bakery-style experience that’s both nutritious and indulgent.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour blend
• 0.5 cup Almond flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 0.75 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 0.5 cup Maple syrup
• 1 teaspoon Vanilla extract
• 0.25 cup Coconut oil, melted
• 1 teaspoon Lemon zest
• 1.25 cups Fresh blueberries

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

Step 2

In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken, creating a flax egg.

Step 3

In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.

Step 4

In another bowl, mix the almond milk and apple cider vinegar, allowing it to sit for a couple of minutes to curdle, forming a vegan buttermilk.

Step 5

Add the maple syrup, vanilla extract, melted coconut oil, and lemon zest to the vegan buttermilk.

Step 6

Add the flax egg to the wet ingredients and mix thoroughly.

Step 7

Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over mix.

Step 8

Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.

Step 9

Evenly divide the batter among the muffin liners, filling each about 3/4 full.

Step 10

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 11

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 12

Enjoy your delicious, vegan, gluten-free blueberry muffins!

Nutrition Facts

Serving size	(892.3g)

Amount per serving	% Daily Value*
Calories	2083.4

Total Fat 94.4g	0%
Saturated Fat 51.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2697.5mg	0%
Total Carbohydrate 313.5g	0%
Dietary Fiber 19.4g	0%
Total Sugars 127.0g
Protein 18.9g	0%

Vitamin D 65.9IU	0%
Calcium 495.1mg	0%
Iron 4.5mg	0%
Potassium 355.5mg	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: 39.0%

Protein: 3.5%

Carbs: 57.5%