Last Updated on November 23, 2024
These Gluten Free Vegan Blueberry Muffins are so easy, flavorful, and so soft that they just might be a little piece of heaven.
And because I am a huge blueberry fan, these didn’t last long in my home!
But if you are not a blueberry fan, you can use your favorite berry.
Or maybe you want to make a change to the recipe from time to time with a blend of different fruits or berries.
What fruit or berry will compliment these muffins?
The summer months will bring a wonderful variety of flavorful fruit or berries.
Strawberries in late June, well at least here in Minnesota.
Raspberries would give muffins a tart and sweet taste. They are also in season through most of the summer.
Cherries are available longer than strawberries and so they are much easier to find. Another plus is that cherries can be sweet or sour depending on the cherry variety.
Blackberries are in season in early fall, making them a perfect berry to close out the growing season.
These are just a few fruit or berry substitutes that would work wonderfully in these muffins.
So experiment or pick your favorites for these muffins.
Can you store these vegan blueberry muffins for later?
Absolutely! I do recommend the muffins to be stored in the refrigerator for no more than 3 days.
Otherwise store them in the freezer for a later date.
Ingredients for these muffins
- Egg substitute – In this recipe, I used a powdered egg substitute. It is a easy to use and the consistency is always the same. Use your favorite.
- Sugar – Plain unbleached cane sugar, just to sweeten the muffins a bit.
- Pure Vanilla Extract – Why I only use pure vanilla extract? Compare the ingredients on the imitation and the pure vanilla extract. Pure vanilla extract is made from vanilla bean, water, and alcohol. The alcohol is used to extract the vanilla flavor out of the bean. The Imitation vanilla extract is just like it says, imitation. It is made with artificial ingredients to smell and taste like vanilla.
- Apple Sauce – A unsweetened Apple sauce replaces the butter or oils in the recipe. Apple sauce will help keep these muffins moist.
- Plant based Milk – With this recipe I have used two different milk substitutes, almond or oat milk. Make sure to use an unsweetened plant based milk, there is no need to add more sugar with these muffins.
- Spices – In the recipe I used salt and cinnamon.
- Baking Powder – Baking Powder is a leavening agent, it increases the volume and lightens the texture of the muffins.
- Flours – I use two flours in these muffins, a gluten free flour and almond flour. Almond flour adds flavor with a very mild sweetness, moisture, and extends the shelf life of these muffins. The gluten free flour ( I used King Arthur Measure for Measure ) balances out the moisture in the almond flour and absorbs some of the moisture from the other ingredients as well.
- Berries – Blueberries. Any berry will work for these muffins, pick your favorite.
How to make the Gluten Free Vegan Blueberry Muffins
Preheat your oven to 400°F.
Line a cupcake pan with parchment paper cupcake liners.
Mix up the egg substitute to the package instructions and set aside to thicken.
Combine the flours, baking powder, salt, and cinnamon in a mixing bowl, and set aside.
In a medium mixing bowl, combine the milk substitute, sugar, vanilla and blend.
Next, add the egg substitute and apple sauce to the bowl and stir.
Continue by adding the flour mixture into the liquid and stir until no lumps and well combined.
Lastly, fold in the blueberries.
Scoop the mixture into the cupcake pan, filling each cup to about 2/3rds full.
Bake for 30 minutes or until a toothpick comes out clean when inserted in the center of the muffin. The time can vary for many reasons, so make sure to test with a toothpick.
Once the muffins are done, remove from the oven and cool the muffins in the pan for about 5 minutes.
After the 5 minutes, continue by removing the muffins and place on a cooling rack to let them cool completely.
Enjoy your blueberry muffins as a treat or fast meal. warm or cooled with your favorite hot beverage.
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Gluten Free Vegan Blueberry Muffins
Ingredients
- 2 Powdered Egg substitute equal to two eggs
- 1/3 Cup Sugar
- 1 tsp Real Vanilla Extract
- 1/4 Cup Unsweetened Apple Sauce
- 1/2 Cup Unsweetened Almond Milk
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/4 Cup Gluten Free Flour I used King Arthur Measure for Measure.
- 1 1/2 Cup Almond Flour
- 1 1/2 Cup Blueberries Or pick your favorite berry.
Instructions
- Preheat your oven to 400°F.
- Line cupcake pan with parchment paper cupcake liners.
- Mix up the egg substitute to the package instructions and set aside to thicken.
- Combine the flours, baking powder, salt, and cinnamon in a mixing bowl, and set aside.
- In a medium mixing bowl, combine the milk substitute, sugar, vanilla and blend.
- Next, add the egg substitute and apple sauce to the bowl and stir.
- Continue by adding the flour mixture into the liquid and stir until no lumps and well combined.
- Lastly, fold in the blueberries.
- Scoop the mixture into the cupcake pan, filling each cup to about 2/3rds full.
- Bake for 30 minutes or until a toothpick comes out clean when inserted in the center of the muffin. The time can vary for many reasons, so make sure to test with a toothpick.
- Once the muffins are done, remove from the oven and cool the muffins in the pan for about 5 minutes.
- After the 5 minutes, continue by removing the muffins and place on a cooling rack to let them cool completely.
- Enjoy your blueberry muffins as a treat or fast meal. warm or cooled with your favorite hot beverage.
