Go Back

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
Prep Time:15 minutes
Cook Time:21 minutes
Rest Time:30 minutes
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.