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!
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.
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.
Vegan Blueberry Muffins
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.