Plump, juicy blueberries dot these scrumptious bakery-style gluten-free blueberry muffins that also happen to be dairy-free, vegan, and egg-free.
❤️ Why You’ll Love This Recipe
- It’s easy to make.
- Packed with a rich, juicy blueberry flavor that is perfectly sweet.
- A fun, rustic bake.
- It stores well.
- Gluten-free, dairy-free, vegan, nut-free, soy-free, and refined sugar-free.
🗒️ Ingredient Notes
Gluten-free all-purpose flour: This rounds out the texture and provides good holding power in these gluten-free muffins. A gluten-free flour blend with or without xanthan gum will work.
Oat flour: Oat flour lends a beautiful airy texture to baked goods. You can use store-bought oat flour or make your own by blending rolled oats in a food processor until a fine powder forms. I like to use the certified gluten-free oat flour from Thrive Market.
Baking powder and baking soda: These both add rise to these gluten-free muffins and helps them firm and turn golden.
Salt: Like with most dishes, salt helps enhance all the flavors in this baking recipe.
Vanilla extract: This adds additional flavor and mellows the natural tang of blueberries.
Almond extract: This is my secret ingredient! Almond extract *really* pairs beautifully with the flavor of blueberry in particular, as you’ll likely find out!
Maple syrup: The flavor of maple syrup is a beautiful combination with the other flavors in this recipe. However, honey also works well, as does a granulated sweetener like coconut sugar.
Oil or butter: You can use regular butter, plant-based butter, or oil like avocado oil, olive oil, or coconut oil in this recipe with great results.
Milk of choice: I like to use oat milk, but any plant-based milk (like almond milk) or regular dairy milk will work well.
Blueberries: Both fresh blueberries and frozen blueberries alike will work in this recipe.
Cinnamon: This touch of cinnamon really enhances the extracts and makes for a beautiful flavor combo.
Turbinado sugar: This optional ingredient adds additional sweetness and wonderful crunch when you bite into these gluten free vegan blueberry muffins.
🥣 How to Make Vegan Gluten Free Blueberry Muffins
- Preheat the oven to 350F. Line a muffin pan with paper liners, squares of parchment paper or simply grease with butter or oil.
- In a large mixing bowl, combine the dry ingredients. Stir well.
- In another large bowl, combine the wet ingredients. Whisk until smooth.
- Add the wet ingredients to the dry ingredients then mix until a smooth batter forms.
- Gently fold in the blueberries.
- Spoon batter into prepared muffin tins, sprinkle with turbinado sugar if using, then bake until firm and golden. Let cool on a wire rack for a few before serving.
- Enjoy these easy gluten-free dairy-free blueberry muffins!
Room temperature: These muffins keep lightly covered at room temperature for up to 24 hours.
Fridge: Store in airtight container in the refrigerator for up to one week.
Freezer: You can also freeze in freezer-proof containers in the freezer for up to 3 months.
💭 Top Tip
Do not skip the almond extract if you can help it! It really adds to the flavor base in this delicious gluten-free muffin recipe.
Yes and no. You can replace the oat flour with more gluten-free all-purpose blend or flour like sorghum or brown rice. Do not replace with almond flour or coconut flour, as those will lend different results. Alternatively, you can replace the all-purpose blend and use entirely oat flour in these muffins, too! If you ever have specific questions about this, feel free to drop a comment at the bottom of the post and I will get back to you.
Yes. If you are a fan of eggs in baked goods, you can use two eggs in this recipe. Just be certain to cut the milk down to 1/4 cup instead.
🧁 More Delicious Muffin Recipes
Best Gluten-Free Blueberry Muffins Recipe
- 1 cup gluten-free all purpose flour with or without xanthan gum
- 1 cup oat flour certified gluten-free if necessary
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup maple syrup
- ½ cup milk of choice I like to use oat milk
- ½ cup melted butter or oil of choice you can use plant-based butter if need be; I like to use avocado oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- turbinado sugar optional, for topping
- Preheat the oven to 350°F. Spray a muffin tin or line with parchment paper squares. Set aside.
- In a large mixing bowl, combine the gluten-free all purposed flour, oat flour, baking powder, baking soda, salt and cinnamon. Mix well.
- In another mixing bowl, combine the maple syrup, milk, butter or oil, almond extract and vanilla extract. Whisk the mixture until smooth.
- Pour the wet ingredients into the dry ingredients, then mix until a smooth batter forms.
- Gently fold the blueberries into the batter.
- Spoon 1/4 cup muffin batter into each cavity of the prepared muffin tin. Sprinkle with turbinado sugar, if using.
- Bake for 25 minutes or until firm, beginning to turn golden and toothpick inserted in the center of a muffin pulls out clean.
- Let cool for at least 10 minutes before serving. Enjoy!