Fluffy blueberry muffins adorned with juicy blueberries and topped with crunchy sugar. These vegan (and gluten-free) muffins are the BEST for breakfast or brunch. Best of all, they are easy to make and only require one bowl!
This post is sponsored by Bob’s Red Mill. All opinions are 100% my own!
Muffins! We got muffins over here!
And not just a regular ol’ muffin, no. We got vegan. and. gluten. free. blueberry. muffins.
Think of these muffins as the overachiever of muffins. The muffin who can do it all yet be dairy free and gluten free.
I spent many trial and errors testing out different recipes and reading all the muffin tips to present to you the BEST recipe. It’s got all the right flavors, textures, and best of all, it’s an easy, one bowl recipe (woo less cleanup!)
Ingredients in vegan gluten-free blueberry muffins:
- Bob’s Red Mill GF flour blend – seriously this stuff is amazing. For those who are gluten-free baker novices such as myself, this blend is perfected so you can substitute regular flour with it!
- Vegan buttermilk
- Flax egg
- Cane sugar
- Baking soda + baking powder
- and blueberries of course! Fresh or frozen can be used here.
How to make vegan and gluten-free blueberry muffins:
We start with the vegan buttermilk and flax egg.
Vegan buttermilk is soooo easy to make. Simply mix plant-based milk (like almond milk) with an acid (like apple cider vinegar) and let sit until it begins to curdle.
To make the flax egg, mix ground flax seed with water and let sit. It will become gelatinous, making a great replacement for eggs in baking.
Next, let’s put everything in our bowl.
Here’s some muffin making tips to keep in mind:
- Use the “spoon and level” method when measuring flour. Meaning spoon flour into a cup, and level it off with a knife. This is a different amount of flour than scooping the measuring cup into the bag.
- Whisk all the dry ingredients well. You want everything to be fully incorporated.
- Make a little “well” for the wet ingredients.
- Gently fold the wet ingredients into the dry. Over mixing yield tough, flat muffins.
- Add blueberries and fold in gently. The batter will be thick, lumpy, and some streaks of flour still. See below:
Tip: to ensure blueberries don’t sink to the bottom in baking, give them a quick stir in some flour!
As I mentioned, you can use fresh or frozen blueberries. No need to thaw frozen ones either! Just put them right into your batter.
You can even use wild blueberries which are smaller and would give you more tiny blueberries throughout the muffins are oppose to less and larger ones!
More muffin making tips:
- Take a greased 1/4 measuring cup to plop the batter into the tray. Yes, I mean plop because the batter is thick (and even thicker when using frozen blueberries!)
- If you don’t have enough batter to fill all the cups (yep, anything can happen) simply fill the empty cups about halfway with water (as shown above).
- If you want pretty blueberries on top, gently press a couple in on top before baking
- Lastly, to get that bakery-style crunch on a muffin top, sprinkle some cane sugar on top before baking. Totally optional yet highly recommended!
When baking muffins, here’s a few things to keep in mind:
- This recipe instructs you to preheat the oven to 425 then turn it down to 375 degrees when baking. This gives the muffins a perfect rise that we all love in a muffin! Especially helpful when we are working with gluten-free flour.
- Do not open oven door when baking! Can’t stress this enough. All the hard work into rising the muffin will just make them sink.
If you are not on a gluten-free diet, you can substitute the flour with all-purpose. This flour is a 1-1 ratio!
I personally love this flour because I do not have the patience to make my own blend and this product yields similar results to traditional flour.
Muffins are the perfect quick breakfast on the go, or a great recipe to make for brunches.
I personally love freezing muffins then microwaving them for about 20 seconds and they’re ready to go!
This gluten-free vegan blueberry muffin recipe is the perfect staple to have in your baking arsenal. They are healthy and very versatile.
Add some lemon zest to make a blueberry lemon muffin!
If you tried this vegan and gluten free blueberry muffin recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
One Bowl Vegan and Gluten Free Blueberry Muffins
- 2 flax “eggs” (2 Tablespoons ground flaxseed + 6 Tablespoons water)
- 2/3 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 1+3/4 cup gluten-free flour “spoon and level” method
- 2/3 cup cane sugar plus more for topping (optional)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup canola oil or other neutral tasting oil
- 1/2 teaspoon pure vanilla extract
- 1.5 cup blueberries fresh or frozen
- Preheat oven to 425 degrees Fahrenheit. Adjust rack to the center in the oven. Grease muffin pan or line with liners.
- Make flax “egg”: In a small bowl, mix ground flaxseed with water. Let sit 5-10 minutes until it becomes gelatinous.
- Make vegan “buttermilk”: Mix almond milk with apple cider vinegar. Let sit 5-10 minutes until curdles.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Make a small well in the center of the dry ingredients. Add oil, vanilla, flax egg, and buttermilk. Gently fold with rubber spatula until just corporated.
- Add blueberries and fold until just combined. The batter will be thick.
- Using a greased 1/4 measuring cup, “plop” batter into prepared pan. If you run out of batter, fill any empty cups halfway with water. Add blueberries to the top (optional) and sprinkle with cane sugar (also optional).
- Place baking pan into the oven and reduce oven temperature to 375 degrees Fahrenheit. Bake for 30 minutes. Check if done by inserting a toothpick and ensuring it comes out clean.
- Remove from oven and let cool for 5 minutes. Transfer to cooling rack and let cool for another 10 minutes. Leftovers can be stored on the counter (about 3 days), the fridge (about a week), or the freezer (about 3 months).
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