Gluten Free & Vegan Blueberry Muffins

These gluten free and vegan blueberry muffins have a good crumb, are sweet, tender, fluffy, and lightly speckled with blueberries.

*Looking for a Paleo Blueberry Muffin Recipe? Click HERE!

I never thought I would be able to make such a great muffin recipe with NO gluten, eggs, OR bananas (we just found out my son has a banana allergy)! After months of recipe testing, I almost gave up but I’m so glad I didn’t because these are perfect!

As they were baking I kept turning on the oven light to check on them and I was getting so excited because I could see them rising beautifully in the oven.  Then when I was finally able to try them I fell in love!!!

They have a good crumb and are sweet, tender, fluffy, and lightly speckled with blueberries.  So. So. Good. I think these are my favorite muffins ever.

I have a feeling I’m going to be making these over and over, my new obsession 🙂 I mean really, don’t they look amazing?!?



pin for later:

And even though I haven’t tried it yet, I think the Streusel Topping from This Paleo Blueberry Muffin Recipe would be great on these as well!!!

5 from 1 vote
Print Recipe

Gluten Free & Vegan Blueberry Muffins

*For homemade baking powder, combine 1 part baking soda to 2 parts cream of tartar and 2 parts starch (tapioca, arrowroot, or potato).
Course Dessert, gluten free, Vegan
Cuisine American
Keyword gluten free and vegan blueberry muffin recipe, gluten free blueberry muffins, gluten free muffins, vegan blueberry muffins, vegan muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 muffins
Calories 124 kcal


  • 1 1/2 Cup Gluten Free Oat Flour
  • 1 Tbsp. Baking Powder*
  • 1/8 tsp. Sea Salt
  • 1/2 Cup Coconut Sugar
  • 1/2 tsp. Ground Cinnamon optional
  • 3/4 Cup Non-Dairy Milk
  • 1/2 Cup Unsweetened Applesauce
  • 1 tsp. Pure Vanilla
  • 1/2 Cup Frozen Blueberries
  • Additional Coconut Sugar and Oats for sprinkling on top


  1. Preheat oven to 350 degrees and Line 9 cups of a muffin tin with paper liners or lightly oil.
  2. In a large mixing bowl, whisk together the oat flour, salt, baking powder, cinnamon (if using) and coconut sugar.
  3. Stir in the non-dairy milk, applesauce, and vanilla and stir to combine.
  4. Gently fold in the blueberries.
  5. Spoon batter evenly between the 9 muffin cups.
  6. Bake for 22-25 minutes.
  7. Let cool 10 minutes before removing from pan.
Nutrition Facts
Gluten Free & Vegan Blueberry Muffins
Amount Per Serving
Calories 124 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 48mg 2%
Potassium 90mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 8g
Protein 3g 6%
Vitamin C 1.1%
Calcium 1.4%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.



Posted February 16, 2018 by Cassidy in Breads, Breakfast & Muffins, Egg Free, Nut Free, Vegan / 2 Comments


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