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stack of two vegan blueberry muffins with sugar-free icing
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Vegan Blueberry Muffins

These are moist, delicious vegan blueberry muffins, made with simple pantry ingredients and refreshing blueberries. These muffins are gluten-free, dairy-free, egg-free, refined sugar-free, simple to make, and perfect for a summery treat!
Course Breakfast, Dessert, muffins
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

Ingredients

Dry ingredients:

Wet ingredients:

Instructions

  • You can watch the video in the post for visual instructions.
    I recommend measuring the ingredients in grams on a kitchen scale. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a muffin pan with paper liners or grease the pan.
  • Add plant-based milk and lemon juice to a small/medium bowl. Stir to combine and set aside for a few minutes to make "vegan buttermilk".
  • Meanwhile, add all dry ingredients to a large mixing bowl and stir with a whisk.
  • Now add the wet ingredients and stir with a spatula or whisk to combine. Do not overmix the batter. Finally, fold in the blueberries.
  • Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
  • Bake for 25-30 minutes or until you spot cracks on top of the muffins. You can also make a toothpick test. Insert the toothpick into the center of a muffin. It should come out fairly clean (it's ok if the toothpick is crumbly but it shouldn't come out wet).
  • Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5-6 days or freeze for up to 3 months. They won't stay soft if stored in the fridge, however, you can reheat them in the oven until warmed through to make them softer again.

Notes

  • Oat flour: To make your own oat flour, simply process oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until it's a fine flour.
  • Gluten-free flour blend: I used Bob's Red Mill GF All-purpose 1:1 flour. Any GF flour blend should work fine. Please do not use coconut flour. Read the blog post to find out how you can replace a part of the oat flour with almond flour.
  • Regular flour: If you aren't gluten-free, you can use regular all-purpose flour or spelt flour.
  • Maple syrup: Any other liquid sweetener can be used.
  • Oil: I used coconut oil but canola oil should work fine too. If you don't want to use oil, you could add 3-4 tablespoons of cashew butter. For an oil-free version, 3-4 tablespoons applesauce or mashed banana might work too but I haven't tried it.
  • Icing: Drizzle the muffins with a refined sugar-free icing made from powdered Erythritol and a little plant-based milk + lemon juice.
  • Recipe makes 8 large muffins. Nutrition facts are for one muffin.
Nutrition Facts
Vegan Blueberry Muffins
Amount per Serving
Calories
200
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
35
g
12
%
Fiber
 
3
g
12
%
Sugar
 
12
g
13
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.