These bakery-style vegan blueberry muffins have the height, flavor, and texture of the classic blueberry muffin- but secretly made entirely eggless, dairy free, and easily gluten free! Super easy, just one bowl, and perfect for a vegan breakfast and dessert!

BEST Vegan Blueberry Muffins (Gluten Free)

The best vegan blueberry muffins you’ll ever have:

These muffins are about to become your all time FAVORITE blueberry muffins, vegan or not. In fact, everyone who tries them, whether they follow a vegan diet or only enjoy vegan treats occasionally, can’t help but go for second helpings.

Incredibly moist and irresistibly sweet, you’d be shocked to know that these oatmeal blueberry muffins are made entirely eggless, dairy free, easily gluten free, and lower in sugar.Not only that, but you’ll only need one bowl. I’m serious!

I wanted a muffin that was as delicious as it was easy, and these blueberry mini cakes certainly speak to that. Made with simple plant based ingredients that you can find in any pantry, you, your kids, or whomever you’re making these for are going to fall in love with the flavor.

blueberry muffins in a tin

Are blueberry muffins healthy?

Many people often wonder if blueberry muffins are healthy, but truthfully, it really depends on how you define health. Some people see a recipe being healthy as being low calorie, low fat, low sugar, etc. Others may see a recipe as being healthy if it’s less processed and using whole food ingredients.

This vegan blueberry muffin recipe I believe can fall into the latter category. They’re easily refined sugar free by using coconut sugar, and have an option to be gluten free, and filled with whole grains thanks to the oat flour.

The key to bakery-style high domed muffins:

Ever wonder how to get your muffins to rise high, like a bakery-style muffin? And do so without eggs? The key is in resting your batter

This particular vegan blueberry muffin batter was designed to rise high, but resting the batter is a crucial step that you must not skip.

Once you’ve made your batter, cover the bowl, and place it in the fridge to rest for at least 1 hour, but preferably overnight. The longer you rest it (up to 12 hours), the higher the muffins will rise. This is because the flour is absorbing the liquid, and results in a more tender yet taller structure. 

bitten blueberry muffin in muffin tin

This is why it’s crucial to also use double acting baking powder. The baking powder will react with the liquid at first, and then again once it reaches the oven heat. 

The other tip is to start with a really high oven temperature. We’ll start at 400F and bake the muffins for just 12 minutes at this temperature. Then without opening the oven, reduce the oven temperature to 350F for the remainder.

Ingredients & Substitutions

For these vegan gluten free blueberry muffins, you’ll need the following:

  • Flour: I have used all purpose flour, gluten free 1:1 baking flour, and store bought and homemade oat flour here. I really love all of them, but if you’re going for a true classic blueberry muffin and you don’t need gluten free, use the organic all purpose flour (or plain flour in England), and I will note that homemade oat flour yields a much sturdier muffin than store bought. 
  • Organic granulated sugar: I used Florida Crystals granulated sugar, as it’s both certified organic and vegan. You could also use coconut sugar here to keep these blueberry muffins refined sugar free.
  • Non-dairy milk: You can use oat milk, soy milk, almond milk, or coconut milk. 
  • Vegan butter: I used Miyoko’s vegan butter (with sea salt). For nut free, I recommend Flora Plant Butter. You can also use coconut oil if you don’t want to use vegan butter!
  • Dairy free yogurt or vegan sour cream: Either of these options will yield a really tender texture for your healthier blueberry muffins.
  • Chickpea flour with water: My new favorite vegan egg replacement, mixing the chickpea flour with the water creates an “egg” substitute to use in vegan baking. I have tried these muffins with applesauce, and they ended up being way too soft. You can swap in mashed banana, which tends to yield a more structured muffin, but you will get a bit of banana taste! Another alternative is an equal amount of ground flaxseed to create flax eggs. 
  • Vanilla extract: this adds a wonderful flavor to the muffins!
  • Blueberries: you can use fresh blueberries or frozen blueberries.
  • Double Action Baking Powder: To help the blueberry muffins rise. This is super crucial. Please also make sure that your baking powder is still active!
vegan blueberry muffin ingredients

That’s it! These flourless blueberry muffins are pretty simple in ingredients and extraordinarily easy to prepare!

Basic baking ingredient preparation

Some of these ingredients called for here are actually some pretty common vegan baking ingredients that I just want to go over! I describe them all in my Vegan Baking 101 Guide, but just in case you need a refresher:

  • Make sure your wet ingredients (dairy free milk, vegan butter, and dairy free yogurt) have come to room temperature. This is super important, as hot and cold ingredients mixed together will create a stodgy texture (and the muffins won’t rise well). Additionally, you’ll melt the butter and then allow it to cool to room temperature.
  • To make a vegan chickpea “egg,” combine the chickpea flour with water and allow the mixture to sit for 5 minutes to thicken. It should resemble the texture of whisked eggs. 
  • If you need to make oat flour, follow this oat flour guide!
  • Please also note that the most accurate way to bake these muffins will be to either measure your ingredients by weight or spoon and level the flour. Please do not scoop your cups into the flour bag! This will yield way too much flour. 
vegan blueberry muffins in tin

Overview: how to make vegan blueberry muffins from scratch

To make these healthy vegan blueberry muffins, first start by preparing the basic vegan baking ingredients as described in the section above. You’ll need to have the the chickpea “egg” ready to go.

Here’s how to make the best vegan blueberry muffins:

  1. Whisk the dry ingredients.

    This is simply the flour, cinnamon, arrowroot starch, and baking powder. 

  2. In a separate bowl, combine the wet ingredients.

    Use a whisk again to combine the melted vegan butter, sugar, vanilla, dairy free yogurt, and chickpea eggs. Whisk until combined.making blueberry muffin batter

  3. Add in the flour and dairy free milk.

    Then whisk just until the flour is completely incorporated.making blueberry muffin batter

  4. Fold in the blueberries.

    I switch to a silicone spatula here to help mix the batter without over mixing it.making blueberry muffin batter

  5. REST the batter.

    At least 1 hour, but preferably overnight in the fridge.

  6. When ready to bake:

    Top with the muffin crumble topping, and place into the oven at 400F. Then we’ll lower it partway through.

These vegan blueberry muffins are the perfect healthy breakfast option for you to meal prep at the beginning of each week because they’re just so dang easy!

The muffin crumble topping:

This is my favorite part of a bakery style muffin. The crumble topping! You don’t have to add this in order to have a delicious blueberry muffin, but I think it makes them special.

Simply combine flour, sugar, and room temperature vegan butter. I use my hands (wash before!) to combine the ingredients together, but you can also use a pastry cutter.

Then simply sprinkle the mixture over the tops of the blueberry muffin batter, and bake!

vegan blueberry muffin

Common recipe FAQ’s

Can I use frozen blueberries?

Yes, of course! We’d all love to have just fresh blueberries in our blueberry muffins, but sometimes that’s just not the case! Not a problem at all. If you only have frozen blueberries on hand, allow them to thaw for 10 minutes before using them in this recipe.

Can I leave these blueberry muffins out overnight?

I personally recommend keeping these muffins in an airtight container in the fridge once cooled. However, you can safely store these muffins for 1-2 days outside of the fridge, as long as it’s not too warm.

Will these vegan blueberry muffins work with whole wheat flour?

Unfortunately, the texture will be too tough. I wouldn’t recommend it.

Can these blueberry muffins be frozen?

Yes, of course! Please see the section below for specific freezing and reheating instructions for these vegan blueberry muffins.

Can I make these gluten free vegan blueberry muffins?

Yes, of course! To make these gluten free blueberry muffins, simply swap in a gluten free 1:1 baking flour blend, such as Bob’s Red Mill in the blue bag (the one I use personally), OR use oat flour!

How to customize these healthy blueberry muffins

Of course, you have a few options if you’d like to customize these vegan gluten free blueberry muffins to be entirely yours! Here are a few options:

  • If using oat flour, you can top the tops of the muffins with oats!
  • Additionally, you can use either vegan butter or coconut oil. Vegan butter occasionally contains nuts, which if you have a nut allergy, then definitely go with the coconut oil option!
  • You can add a teaspoon of cinnamon to the oatmeal crumble on top for an extra flavor enhancer.
  • Add in whichever berry that you like! If you only have raspberries on hand, use raspberries!
  • A teaspoon of almond extract here also works wonderfully
  • You can also add in orange zest or lemon zest to the batter for a more vibrant flavor
  • Add in blackberries to the blueberries for extra fruit!
hand holding blueberry muffin

How to freeze and store vegan blueberry muffins (with reheating instructions)

To store these healthy vegan blueberry muffins, you can keep them in a sealed baggy at room temperature for up to 1-2 days. Additionally, they’ll keep longer in the fridge in an airtight container- about 7 days.

To freeze these muffins: once cooled, place the muffins into an airtight baggy or container. Store in the freezer for up to 3 months

To reheat: preheat the oven to 300F, and place the muffin(s) onto a piece of parchment paper and a baking sheet. Heat for 5-7 minutes and enjoy!

vegan blueberry muffin bitten

You’re just going to absolutely love these easy vegan blueberry muffins! They’re perfect for a delicious bakery style vegan breakfast. If you give them a go, let me know by leaving a comment in the comments section below, as well as a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.

Happy baking!

More vegan muffin recipes you’ll love:

Healthy vegan chocolate chip muffins

Gluten free vegan lemon poppy seed muffins

Healthy vegan pumpkin muffins

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

BEST Vegan Blueberry Muffins (Gluten Free)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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BEST Vegan Blueberry Muffins (Gluten Free)

Healthy Vegan Gluten Free Blueberry Muffins

  • Author: thebananadiaries
  • Prep Time: 5
  • 60 minutes, rest:
  • Cook Time: 28
  • Total Time: 33 minutes
  • Yield: 14 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These bakery-style vegan blueberry muffins have the height, flavor, and texture of the classic blueberry muffin- but secretly made entirely eggless, dairy free, and easily gluten free! Super easy, just one bowl, and perfect for a vegan breakfast and dessert!


Ingredients

Units Scale
  • 3 cups (375 g) all purpose flour, oat flour, or gluten free 1:1 baking flour
  • 3 tsp baking powder
  • 1 tsp arrowroot starch cornstarch
  • 1/2 tsp cinnamon
  • 1 cup (200 g) organic granulated sugar or coconut sugar
  • 1/2 cup (113 g) vegan butter, melted and cooled to room temperature
  • 1/4 cup (61 g) dairy free yogurt or vegan sour cream, room temperature
  • 6 tbsp chickpea flour mixed with 6 tbsp water
  • 1 tsp vanilla extract
  • 1 1/4 cups (300 mL) unsweetened dairy free milk, room temperature
  • 1 1/2 cups (290 g for fresh) fresh or frozen blueberries

Muffin Crumble Topping:

  • 1/2 cup (67 g) all purpose flour, oat flour, or gluten free 1:1 baking flour
  • 1/2 cup (100 g) organic granulated sugar
  • 3 tbsp vegan butter, room temperature

Instructions

  1. Prep: Measure out all ingredients, and line a 12-tin muffin pan with cupcake liners or a 6 extra large cup muffin tin with muffin liners. Mix together the chickpea flour and water in a bowl, and set aside. 
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, cinnamon 
  3. Make the muffins batter: In a large bowl, whisk together the sugar, vegan butter, dairy free yogurt, vanilla extract, and chickpea “eggs.” Add in the flour and dairy free milk, and whisk again just before the flour is completely mixed in, tapping the whisk against the bowl if there are any clumps of batter stuck. Add in the blueberries, and use a silicone spatula to fold the blueberries into the batter just until incorporated. 
  4. Rest the blueberry muffin batter: Cover the bowl and place the blueberry muffin batter into the fridge to rest for at least 1 hour, or preferably overnight.
  5. When ready to bake the muffins: Preheat the oven to 400F. 
  6. Make the crumble if desired: prepare the crumble by mixing together the flour, sugar, and vegan butter with a fork or your hands.
  7. Fill the muffin cups: Fill each muffin cup to the very top of the muffin liners. Top with 2 tsp of crumble.
  8. Bake the muffins: Place the muffin tin into the oven and bake for 12 minutes at 400F. Then reduce the oven temperature WITHOUT opening the oven to 350F. Bake for 15-18 minutes, or until the toothpick comes out clean.
  9. Serve and enjoy! Remove from the oven and let cool for 10 minutes before moving the muffins to a cooling rack to completely cool. Store in an airtight container for up to a week in the fridge, or 3 months in the freezer.

Notes

Flour: For oat flour, you can use either homemade oat flour or store bought. Additionally for the oat flour, please follow the weighted measurements for the flour rather than the cup measurements.

Vegan Chickpea “Eggs:” if you don’t have chickpea flour, you can use ground flaxseed at the same ratio.

Nutrition

  • Serving Size: 1 muffin,
  • Calories: 287
  • Sugar: 21.7 g
  • Sodium: 23.2 mg
  • Fat: 9.1 g
  • Saturated Fat: 5.2 g
  • Carbohydrates: 48.1 g
  • Fiber: 1.7 g
  • Protein: 4.2 g
  • Cholesterol: 21.7 mg

Keywords: vegan blueberry muffins, healthy vegan blueberry muffins, vegan gluten free blueberry muffins, oatmeal blueberry muffins, flourless blueberry muffins