These Gluten-Free Vegan Blueberry Muffins are made with almond flour and oat flour and sweetened with maple syrup. A healthy muffin recipe you’ll love!
Blueberry muffins will always be here to stay.
Whether they are gluten-free or not is another story. And can they be healthier than the sugar-laden bakery options? What about egg-free?
The answer is yes. Emphatically yes. This blueberry muffin recipe fits all the check boxes.
Gluten-Free Vegan Blueberry Muffins Ingredients
So, with some simple swaps, you’ve got just the muffin you need. This recipe is whole grain, naturally sweetened, and incredibly easy. Here’s the major ingredients:
- Almond flour
- Gluten-free oat flour
- Ground flaxseed
- Unsweetened almond milk
- Lemon juice
- Maple syrup
- Olive oil
- Vanilla extract
- Fresh blueberries
And, for those that love that sweet, bakery-style crunch atop their blueberry muffins? Feel free to sprinkle raw cane sugar on top before baking.
The use of almond flour in this recipe is two-fold. It makes for a delicate crumb while also providing a good dose of protein.
Gluten-free oat flour
Adding fiber, antioxidants, and more protein to the mix, oat flour supplies the whole grain goodness.
No white sugar in these muffins. Maple syrup makes these easy blueberry muffins just the right amount of sweet.
Unsweetened almond milk
With a little lemon juice added to your almond milk, the result is a dairy-free way to get that buttermilk flavor.
Blueberries and breakfast are made for each other. Check out these paleo blueberry pancakes from Dominique!
More Gluten-Free Muffins Recipes
Gluten-Free Vegan Blueberry Muffins
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 cup fresh blueberries rinsed and dried
- 1 cup + 1 teaspoon (100g) gluten-free oat flour
- 2 cups (210g) almond flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons raw cane sugar optional
- Prepare your flax eggs in a small bowl or cup and set aside. Add the one tablespoon of lemon juice to the cup of unsweetened almond milk, stir, and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
- In a small bowl, place blueberries and 1 teaspoon oat flour. Gently stir until all blueberries are coated. Set aside.
- Place almond flour, oat flour, baking soda, baking powder, and salt in a medium bowl. Whisk to evenly combine ingredients. Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened. Gently fold in your blueberries.
- Using a 1/4 measuring cup, evenly divide muffin batter amongst muffin tins. Fill tins about 2/3 of the way full. If using, sprinkle tops with raw cane sugar. Bake for 25-29 minutes, or until a toothpick comes out clean.
- Remove blueberry muffins from oven and place tray on a wire cooling rack. Allow to cool completely. Store in an airtight container at room temperature for 2 days or in the refrigerator 3-4 days.