Dessert

Best Gluten Free Vegan Blueberry Muffins Recipe

ByMariam Harutyunyan October 25, 2025October 25, 2025

Introduction

These best gluten free vegan blueberry muffins are moist, fluffy, and bursting with fresh berries. Perfect for a healthy breakfast or a sweet snack, they use wholesome ingredients that everyone can enjoy.

A white round container filled with seven golden-brown blueberry muffins in yellow paper liners, each muffin topped with dark blue blueberries bursting slightly, showing a soft, textured crumb inside; the container is placed on a white marbled surface scattered with loose blueberries, and a white bowl filled with fresh blueberries is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup coconut oil (melted and cooled)
1/4 cup pure maple syrup

1/3 cup unsweetened applesauce (or 1 egg)
1/2 cup unsweetened coconut or nut milk

1 teaspoon pure vanilla extract
1 cup organic sprouted brown rice flour

1/2 cup almond flour (blanched)
1/8 teaspoon kosher salt
1/2 teaspoon baking soda

2 teaspoons baking powder
1 1/3 cups blueberries (save 1/3 cup for sprinkling on top)
3 tablespoons chia seeds

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position. Line a cupcake or small muffin tin with 10 parchment liners. Very lightly coat or spray with extra coconut oil and set aside.
Step 2: In a large mixing bowl, whisk together all of the wet ingredients until well combined.
Step 3: Sift in the dry ingredients except for the chia seeds. Stir softly until everything has been well incorporated, but do not over mix.

Step 4: Fold in the blueberries and chia seeds gently to avoid breaking the berries.
Step 5: Fill each parchment liner about 3/4 full with the batter. The muffins won’t rise too high, so this amount is ideal. The batter should divide evenly among 10 liners.
Step 6: Bake at 375 degrees Fahrenheit for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

Tips & Variations

For a nut-free version, substitute almond flour with more brown rice flour or oat flour.
You can swap blueberries for raspberries or chopped strawberries for a different berry flavor.
If you prefer sweeter muffins, add an extra tablespoon of maple syrup or sprinkle a little sugar on top before baking.

Ensure not to overmix the batter to keep the muffins tender and light.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To keep them longer, freeze in a sealed bag for up to 3 months. Reheat frozen or refrigerated muffins in the microwave for about 20 seconds or warm in a toaster oven before serving.

How to Serve

A close-up view of six blueberry muffins arranged in a white bowl lined with white parchment paper, each muffin featuring a light golden top textured with visible soft crumbs and dotted generously with dark blue, plump blueberries that have burst slightly to show deep purple juice stains. Some muffins are stacked partially on one another, showing golden brown ridged paper cups holding the bakings. Around the bowl on a white marbled surface, there are scattered fresh blueberries along with a silver spoon filled with chia seeds visible in the background. The lighting is bright, highlighting the muffins’ moist texture and fresh berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute almond flour with other gluten-free flours like oat or coconut flour, but be aware that texture may vary. Adjust liquid amounts as needed since some flours absorb moisture differently.

Is it necessary to use chia seeds?

Chia seeds help bind the muffins and add nutrition, but you can omit them or replace with flaxseeds if preferred. Just make sure to maintain the correct liquid ratio in your batter.