Gluten Free Blueberry Muffins (Vegan)

Melissa King Muffins, Breads and Donuts, Recipes

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

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

Super moist muffins bursting with blueberries.

Ingredients

Instructions

  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.

by

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. Hello! Love the website! Truly inspiring, I do have a random question for you, how did you have a healthy pregnancy while being vegetarian? I go back and fourth all the time between being a vegetarian or not but unfortunately my lifestyle ( being a corporate chef) has made it very hard for me to keep it up. Also when I am dedicated to something...I am dedicated. I feel so amazing when I talk great care of myself and I feel my current diet isn't suiting me in a healthy way, its only suiting me for the convenient way. Sorry to ramble on but as I continue to think this through I would love to know how you did this diet while pregnant and still had a healthy baby. Can't wait to hear from you soon! Thanks! Keep up the great work. Also tips on the transition is greatly appreciated!
        Reply
        1. Thank you! I must confess, I did not eat healthy during my pregnancies. I had my kids before I changed to a whole food diet. Both my girls had medical issues and I strongly believe it was due to all the processed foods I was eating at the time. Yes I was vegetarian, but I was not healthy. I do think you can have a healthy pregnancy on a vegetarian diet though. Check with your doctor to see what foods would be optimal to eat during pregnancy. The biggest tip I can give you on the transition is to start slow. Changing too much at once is very overwhelming. Just change a few things at a time.
          Reply
  2. Thank you so much for all your recipes! I have crohns disease and eating vegan gluten free foods keeps me from pain. I am not creative enough to come up with recipes but I can cook. Do you are a lifesaver! Making these today!!
    Reply
  4. I need to stay away from high glycemic foods, do you think I could sub coconut sugar for the maple syrup? These look amazing!
    Reply
  8. Hi Melissa! I had to report back...The lemon zest is fantastic! I was low on oat flour and used 1/2 oat and 1/2 almond flour and threw in some unsweetened shredded coconut as well. They are SO yummy. I just love your recipes and your site. Thank you for inspiring and making a difference! :)
    Reply
    1. You can use 2 eggs if you like. I am vegan, so I made "eggs" out of flax meal. To make 1 egg, just take 1 tablespoon flax meal and 3 tablespoons warm water. Whisk it together and throw it in the fridge for a minute. Works great.
      Reply
  10. Pingback: Gluten Free Blueberry Muffins | CookingPlanet
  11. I finally made these tonight and they are wonderful! I used frozen blueberries, not completely thawed and they still turned out great. Thanks for all of your recipes - your blog is a staple for me as I am trying to cook healthier food!
    Reply
  15. Experimentation is important! This is my first gluten free/vegan baking project. I loved baking all sorts of gluten-filled things, but I recently was diagnosed with an auto-ammune disease and am sans gluten indefinitely. However, I really appreciate all the tips and tricks from this site. I didn't have a few ingredients for the recipe so I subbed them out, i.e. orange zest instead of lemon, gluten free all purpose flour instead of oat flour, agave & maple syrup, oil instead of applesauce, frozen blueberries, and I added cinnamon. They look lovely but the texture is really gritty. I'll do half and half on the flours next time. P.S. The flour post is a must read. Thanks!
    Reply
    1. Sorry they turned out that way. The gluten free all purpose probably contains brown rice flour. That can leave a gritty taste for sure. I hope you were able to at least eat them. :)
      Reply
          1. I do not eat gluten free but these look to be vegan if flax eggs are used. Can I just use regular while wheat flour and they would come out ok? Also I have used flax eggs before and my muffins came out kind of gummy. They tasted great but the texture was weird. I used a recipe I always use but used flax eggs instead if regular eggs and they came out gummy. Did I do something wrong maybe? Angel
          2. I have never noticed a gummy texture to things I make with flax eggs. Not sure about that one. You can use regular flour in place of the gluten free flour in this recipe. I think it would be an even exchange.
    1. Yes you can! That is what I do all the time. :) It will be slightly more coarse than regular flour, but still works great.
      Reply
  19. I've never made gluten-free muffins before, but these turned out really good! I made some oat flour by putting quick oats in the food processor, and also added some chopped strawberries and chocolate chips. They don't have the smooth, fluffy texture my kids are used too (when I make muffins from a box), but they taste really good!
    Reply
  20. Pingback: Banana Blueberry Muffins | My Whole Food Life

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