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Vegan blueberry muffins on white plate

Get the Recipe: Vegan Blueberry Muffins

These Vegan blueberry muffins are so soft and fluffy! This one bowl recipe is quick and easy to make. These Vegan gluten free blueberry muffins are great for breakfast, after school snacks and even dessert!
5 from 11 votes

Ingredients

Instructions 

  • First, preheat oven to 400 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
  • In a bowl, combine almond milk and apple cider vinegar. Allow this to sit for 5 to 7 minutes.
  • In a large mixing bowl, combine gluten free flour, baking powder and sugar. Stir to combine.
  • In another bowl, add avocado oil, vanilla extract and lemon juice. Stir in milk mixture.
  • Then, pour wet mixture into dry mixture. Stir to combine.
  • Fold in blueberries carefully.
  • Spoon batter into greased muffin pan. Dot with extra blueberries on top if desired. Sprinkle sugar on tops of muffins if desired.
  • Bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
  • Finally, remove from oven. Allow muffins to cool in pan for 10 minutes then carefully remove to a wire rack.

Notes

  • Any dairy free milk works, but I have had the most success with almond milk and soy milk.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • If using frozen blueberries, thaw berries completely.  Then squeeze out all excess moisture from blueberries.  Note: thawed blueberries tend to leave huge blue streaks throughout the batter and muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days.
Calories: 252kcal, Carbohydrates: 43g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 118mg, Potassium: 35mg, Fiber: 1g, Sugar: 16g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg