Description

These Best Gluten Free Vegan Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries. Made with wholesome, plant-based ingredients like almond and brown rice flour, chia seeds, and natural sweeteners, these muffins offer a delicious gluten-free and vegan option perfect for breakfast or snacks.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Additional Ingredients

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

Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 375 degrees Fahrenheit and position the oven rack in the middle. Line a cupcake or small muffin tin with 10 parchment liners and lightly coat or spray with extra coconut oil to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, pure maple syrup, unsweetened applesauce, unsweetened coconut or nut milk, and pure vanilla extract until thoroughly combined.
Combine Dry Ingredients: Sift in the organic sprouted brown rice flour, almond flour, kosher salt, baking soda, and baking powder into the wet mixture. Stir gently until just incorporated, making sure not to overmix to keep the muffins tender.
Add Blueberries and Chia Seeds: Carefully fold the blueberries and chia seeds into the batter to distribute them evenly without breaking the berries.
Fill Muffin Liners: Spoon the batter evenly into each parchment liner, filling about 3/4 full. Even if the batter doesn’t rise high, it will bake into moist muffins. Reserve some blueberries to sprinkle on top before baking, if desired.
Bake Muffins: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.

Notes

For best results, use fresh or frozen blueberries but avoid thawed berries to prevent excess moisture.
To keep the muffins vegan, substitute 1/3 cup unsweetened applesauce for egg; the applesauce adds moisture and binding.
Ensure coconut oil is melted but cooled to avoid cooking the eggs or curdling the batter when mixed.
You can swap almond flour for other nut flours but be mindful of texture and flavor changes.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 22-25 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Gluten Free Vegan Blueberry Muffins, Healthy Blueberry Muffins, Dairy Free Muffins, Vegan Breakfast, Gluten Free Baking