Gluten Free & Vegan Blueberry Muffins

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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?!?



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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!!!

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).
5 from 1 vote
Print Rate
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: 124kcal

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  • 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


  • Preheat oven to 350 degrees and Line 9 cups of a muffin tin with paper liners or lightly oil.
  • In a large mixing bowl, whisk together the oat flour, salt, baking powder, cinnamon (if using) and coconut sugar.
  • Stir in the non-dairy milk, applesauce, and vanilla and stir to combine.
  • Gently fold in the blueberries.
  • Spoon batter evenly between the 9 muffin cups.
  • Bake for 22-25 minutes.
  • Let cool 10 minutes before removing from pan.
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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.

Nutritional information is approximate and may vary.



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


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