BEST Ever Easy Vegan Blueberry Muffins (Gluten Free)

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!

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.

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. 

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!

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. 

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.

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!

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.

Gluten-free option:

I recommend using King Arthur Measure for Measure gluten-free flour currently. It’s been working for me more consistently than other gluten free flour blends. Make sure that your flour blend contains xanthan gum!

How to customize these vegan 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:

• 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!

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!

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

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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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