Gluten Free Blueberry Muffins (Vegan)

Gluten Free Blueberry Muffins.  I just love blueberries.  Spring is one season I look forward to, not only for the weather, but for the berries!  I have been wanting to make healthy blueberry muffins ever since I came up with my spelt blueberry bread.

Well today was the day and these gluten free and vegan blueberry muffins came out great.  These gluten free blueberry muffins almost remind me of a muffin version of my blueberry baked oatmeal.


Gluten Free Blueberry Muffins


I think the thing that makes these gluten free and vegan blueberry muffins so special is the hint of lemon.  It really helps freshen these muffins up.

They are also super moist and would make a perfect breakfast for the weekend.  You can also double the batch and freeze some for quick breakfasts on the go.

Looking for more blueberry recipes?

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

Prep Time 10 min Cook Time PT10-12M Serves 12 standard muffins or 6 jumbo muffins     adjust servings

Super moist muffins bursting with blueberries.



  1. Preheat oven to 350.
  2. Mix all dry ingredients in one bowl .
  3. Mix wet in another.
  4. Add wet to dry.
  5. Mix until combined
  6. Fold in the blueberries.
  7. Spoon batter into lined muffin tins .
  8. Bake for about 10-12 minutes or until a toothpick comes out clean.
  9. Wait until muffins are completely cooled before removing form pans.


Recipe Notes

If making jumbo muffins, adjust the cook time to about 12-14 minutes. These muffins should be stored in the fridge. They should last about 2 weeks that way. You can also freeze them for longer storage.

GF Blueberry Muffins

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67 thoughts to “Gluten Free Blueberry Muffins (Vegan)”

  1. Should there be an egg in this recipe? I saw in one of the comments that you said you could "add another egg" but there are no eggs listed in the recipe. Just want to make sure I get it right. :)
  2. OMG! These are delicious! I did not have pat flour so made my own with old fashioned oats in the food processor. I also didn't have coconut oil so I used natural grape seed oil and they turned out fantastic!! Never really made anything like this before and I'm so happy that it was simple and they taste great! Definitely will have to check out more of your recipes!
  3. This is my first attempt at baking so I have some basic questions. I just made the muffins, is the batter supposed to be that dry? And how come they don't rise? Finally, I had to make some substitutions, like type of flour and butter instead of oil, would that effect the baking time for after 16 min they are still not baked. Help!
  4. These were delicious! I used grapeseed oil because I was feeling lazy and didn't want to melt the coconut oil. Also I had to bake it in a bread pan because I forgot I had loaned out my muffin tins :-) Even my picky 4 year old loved it.
  5. my son has to stay on a gluten free diet,i have been learning & looking for yummy recipes that appeal to teens, can you recommend any good cookbooks? i found your recipe for the blueberry muffins, looks great, i wanted to bake them, i do not have applesauce on hand, what could i use as a substitute?
    1. You can use oil or plain yogurt in place of the applesauce. I have a cookbook coming out in December that is gluten free. Here is the link. You can also enter to win a food processor with proof of pre-order.

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