Vegan + Gluten-free Blueberry Muffins made easy! These moist, allergy-friendly muffins are perfect for weekend brunch or an easy grab-n-go breakfast during the week!
It was the morning of my birthday and I found myself craving blueberry muffins. I don’t remember if maybe it’s some sort of tradition, but it was definitly something that I just had to have. Problem is, I haven’t quite mastered a gluten-free, vegan moist muffin recipe yet. You can call it birthday luck, or a birthday wish come true because these Blueberry Muffins came out so darn good!
The recipe is so simple, which in my house is a must. So what’s the secret? What makes these muffins so moist and delicious? Yogurt! Dairy-free blueberry yogurt! I also like to add crystal sugar on the top for that added sweet crunch.
From making other vegan bloggers bakery, I’ve learned a method to make baked goods better… creating a sort of “buttermilk” from adding apple cider vinegar to your almond milk. It makes the milk curdle ever so slightly. I’m not entirely sure why this makes a difference, but it truly makes my gluten-free, vegan bakery moister… is that a word? I think more moist is correct? lol Well anyway, and just a little less dense. You can see how fluffy these muffins turned out!
Let’s take a peek at what’s in these delicious gluten-free, vegan Blueberry Muffins and then check out the full recipe so you can enjoy these Blueberry Muffins as well!
☆ gluten-free flour (I used Bob’s Redmill 1:1 Baking Flour)
☆ blueberries (frozen or fresh)
☆ non-dairy blueberry yogurt
☆ vegan butter
☆ baking powder
☆ light brown sugar
☆ plant milk (I used flax milk!)
☆ apple cider vinegar
☆ vanilla extract
☆ crystal sugar for topping
The trick to making these blueberry muffins look like traditional muffins with the dome shaped muffin top is to use a large cookie scoop to form the muffin tops and then bake. I discovered this fun little trick when I was making my Grain-Free Lemon Poppy Seed Muffins. Gluten-free, vegan muffins don’t rise as much as traditional muffins, so this is my little muffin hack 😉
As always, I’d love to see your versions so be sure to tag me and comment below! Until next time…
Also be sure to check out my Grain-Free Vegan Cinnamon Streusel Muffins!
- 3/4 cup plant milk (I used flax milk)
- 1 teaspoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1+3/4 cup flour , (I used Bob's Redmill 1:1 gluten-free baking flour)
- 3 teaspoons baking powder
- 1/2 cup light brown sugar
- 1/2 tsp salt
- 1 cup blueberries (fresh or frozen)
- 1/2 cup non-dairy blueberry yogurt
- 1/4 cup vegan butter
- crystal sugar for topping (optional)
- Preheat your oven to 375 degrees F.
- In a glass measuring cup, pour 3/4 cup plant milk and add the teaspoon of cider vinegar, and vanilla extract and stir. You'll allow this to sit for about 5 minutes while you prepare the rest of the batter.
- In a large bowl, whisk together all the dry ingredients.
- Melt the butter, then add to the flour mixture along with all the other wet ingredients, including the blueberries and milk mixture
**NOTE: It is important to let the plant milk "curdle" so don't rush it 😉 Don't overmix the batter, but make sure all of the flour is incorporated. The batter will resemble cake mixture.
- Spray a muffin tin with oil, then fill each muffin cup and top. With a large cookie scoop, scoop the remaining batter and place it on the tops of each muffin to form the traditional dome shape muffin top. Sprinkle the tops with crystal sugar if desired and bake in the oven for about 25-30 minutes until a toothpick comes out clean and the tops of the muffins begin to turn golden brown.
- Allow the muffins to cool, then eat .
**NOTE: the inside of the muffins will still be "gummy" until they are full cooled, but you can eat them warm if you can't wait! hehe
- Store leftover muffins on your counter and cover with a kitchen towel. Eat within a couple days.
** Recipe adapted from Two Raspberries