Breakfast | Gluten-Free | Recipes | Sweets
Vegan & Gluten-Free Blueberry Muffins
These soft and moist blueberry muffins are made with wholesome ingredients, vegan, gluten-free, and so simple to make.
Why We Love These Blueberry Muffins
- Vegan and Gluten-Free: No eggs, dairy, butter, or wheat flour in these muffins, and they also happen to be oil-free. Despite the unconventional ingredients (or lack of conventional ones), they’re still so tasty and can accommodate a range of dietary needs.
- Wholesome Ingredients: A combination of whole grain gluten-free flours, applesauce, soy milk, and a little bit of sugar make healthy muffins that are deliciously soft, moist, and tender.
- Not Too Sweet: These muffins are much lower in added sugar than the average blueberry muffin, but in my opinion they are perfectly sweet!
Key Ingredients & Substitutions
Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.
- Oat Flour + Almond Flour + Chickpea Flour ⟶ I found this combination of gluten-free flours to produce the best texture.
- Oat flour provides whole grains and fiber but can be very dense and gummy on its own.
- Almond flour adds moisture, healthy fats, and naturally sweet, nutty flavor.
- Chickpea flour provides structure and makes the muffins more tender, cutting the denseness of the oat flour.
- Lemon Zest + Juice ⟶ Can be omitted if desired, but the acidity of the lemon pairs wonderfully with slightly tart and sweet berries.
- If omitting the lemon zest and juice, add half the amount of vinegar (2 tsp for 12 muffins) as some acidity is needed to neutralize the baking soda.
- Baking Powder + Baking Soda ⟶ Baking powder provides most of the lift, while a little bit of baking soda encourages browning.
- Applesauce ⟶ Provides natural sweetness and moisture.
- Blueberries ⟶ Fresh or frozen are fine, though frozen blueberries will bleed a bit more and make the muffins more blue/purple.
How to Make
Step-by-step photos and additional tips to help you get the best results!
Combine lemon zest, sugar, soy milk, lemon juice, applesauce, and vanilla extract and mix until the sugar dissolves. Tip: Rub the lemon zest into the sugar first for a stronger lemon flavor. 
Mix in oat flour, almond flour, chickpea flour, baking powder, baking soda, cinnamon, and salt. 
Cover and rest for 30 minutes. This makes the batter thicker and produces softer, taller muffins. Add blueberries after resting. 
Gently stir in blueberries, being careful not to burst them or they will bleed into the batter. 
Divide batter into a lined muffin pan. For extra tall muffins, you can fill the liners all the way – you’ll end up with 8-10 muffins instead of 12. 
Bake at 425°F for 6 minutes, then turn the oven down to 350°F and bake another 15 minutes.
Serving Suggestions
I recommend serving these muffins with some extra protein and fiber to keep you full through the morning. Try some chia pudding or a high protein yogurt, fruit, and nuts or seeds. Or serve with a tofu scramble or frittata on the side.
How to Store Healthy Blueberry Muffins
These blueberry muffins are best stored in the fridge or freezer due to their high moisture content and lack of preservatives.
- Fridge: In an airtight container for up to 5 days. They can dry out a little in the fridge, so warm them in the microwave for 5-10 seconds to soften them before eating.
- Freezer: In freezer-safe bags for up to 3 months. Thaw in the fridge overnight or just pop directly in the microwave for 15-30 seconds to reheat.
Vegan & Gluten-Free Blueberry Muffins FAQ
More Healthy Muffins
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan & Gluten-Free Blueberry Muffins
These soft and moist blueberry muffins are made with wholesome ingredients, vegan, gluten-free, and so simple to make.
PRINT
PIN
Servings: 12 muffins
Ingredients
- 1 tbsp lemon zest
- 60 grams (5 tbsp) granulated sugar
- 180 ml (¾ cup) soy milk
- 4 tsp lemon juice
- 180 grams (¾ cup) applesauce
- 1 tsp vanilla extract
- 180 grams (1½ cups)
gluten-free oat flour* - 56 grams (½ cup)
almond flour* - 45 grams (6 tbsp)
chickpea flour* - 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ⅛ tsp salt
- 1½ cups blueberries
Instructions
- Add lemon zest and sugar to a large mixing bowl. Use your fingers to rub the lemon zest into the sugar.1 tbsp lemon zest, 60 grams (5 tbsp) granulated sugar
- Add soy milk, lemon juice, applesauce, and vanilla extract and mix until the sugar dissolves.180 ml (¾ cup) soy milk, 4 tsp lemon juice, 180 grams (¾ cup) applesauce, 1 tsp vanilla extract
- Add oat flour, almond flour, chickpea flour, baking powder, baking soda, cinnamon, and salt. Mix until well combined and all the flour is moistened.180 grams (1½ cups) gluten-free oat flour*, 56 grams (½ cup) almond flour*, 45 grams (6 tbsp) chickpea flour*, 1 tbsp baking powder, ¼ tsp baking soda, ½ tsp cinnamon, ⅛ tsp salt
- Cover and rest the batter for 30 minutes.
- While the batter is resting, preheat the oven to 425°F. Line a 12-cup muffin pan and lightly grease the liners.
- After the batter has rested, stir in the blueberries. Divide the batter into the muffin pan.
- Bake at 425°F for 6 minutes, then reduce the oven temperature to 350°F and bake for another 15 minutes or until a toothpick inserted in the center comes out clean.
- Place the muffin pan on a wire rack to cool for 5 minutes, then carefully remove the muffins and place directly on the wire rack to finish cooling.
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
Save for later!
