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    Home » Diet » Vegan » Best Gluten Free Vegan Blueberry Muffins

    Best Gluten Free Vegan Blueberry Muffins

    Published: Apr 5, 2020 by Monica Stevens Le · 24 Comments

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    The best gluten free vegan blueberry muffins are here! These muffins are made with a mix of almond flour, brown rice flour and are filled with chia seeds. The result is a wonderful texture and a boost of fiber. Perfect for breakfast or as a snack!

    Just wanted to let you know that these fabulous blueberry muffins are sponsored by my friends at One Degree Organics!

    Gluten Free Vegan Blueberry Muffins stacked on top of each other in a serving dish

    Gluten free blueberry muffins recipe

    Blueberry season is upon us, and I am totally here for it. Is there anything more delicious than a freshly baked blueberry muffin?

    I’m so excited to be teaming up with One Degree Organics again on this wonderful recipe. I’ve been wanting to experiment with alternative gluten free baking flours, and I absolutely love the texture this organic sprouted rice flour creates.

    It doesn’t taste anything like a gluten free & vegan muffin usually does.

    In fact, I can imagine myself bringing these over to my relatives and completely fooling them into thinking I picked them up at a local bakery instead.

    I just love playing tricks & games. I got this from my husband.

    blend of dry ingredients and flours in a white ceramic bowl

    What ingredients will you need?

    Fresh blueberries are a must for this recipe in my opinion. However, if they are out of season, you can use frozen blueberries as long as you let them thaw out completely before using them.

    The combination of rice flour and almond flour makes for a truly wonderful texture.

    I don't recommend making any substitutions here. However, if you do not have access to brown rice flour, white rice flour will do. If the batter is too thick to be pourable, simply add a few tablespoons of room temperature water.

    You may absolutely use either an egg or unsweetened apple sauce. They will turn out beautifully either way.

    ingredients for vegan blueberry muffins: Blueberries, Egg, Rice Flour, Baking Powder and Soda, Almond Flour, Kosher Salt, Chia Seeds, Non-Dairy Milk, Vanilla Extract, Coconut Oil, Maple Syrup

    How to make vegan blueberry muffins

    Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position. Line a cupcake or small muffin tin with 10 parchment liners. Very lightly coat or spray with extra coconut oil and set aside.

    In a large mixing bowl, whisk together all of the wet ingredients until well combined.

    wet ingredients for blueberry muffins mixed together in a ceramic bowl

    Sift in the dry ingredients except for the chia seeds.

    Stir softly until everything has been well incorporated, but do not over mix. Fold in the blueberries and chia seeds.

    Fill each parchment liner about 3/4 full. Don't worry too much about it going too high. The muffins won't rise too high.

    Bake at 375 degrees Fahrenheit for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

    blueberry muffin batter in a white ceramic bowl with a spatula

    Expert Tips

    • Divide the batter evenly amongst 10 muffin liners. They do not rise too much during baking.
    • Save 1/3 cup of fresh blueberries to layer on top of the muffins.
    • Let your wet ingredients to come to room temperature before adding the melted coconut oil. Otherwise, it could solidify and get a bit lumpy.
    • Brown rice flour will amount to a slightly better texture than white rice flour. Do not make the substitution unless you have to!
    • You will know these are ready when a toothpick inserted into the center comes out clean.
    blueberry muffin batter in parchment liners in a muffin pan

    Vegan blueberry muffins with low sugar

    Another wonderful thing about this recipe for blueberry muffins is the fact they only have 9 grams of sugar each.

    Can you believe that?! They really do make for a wonderful breakfast addition because of this.

    If you’re gearing for something lightly sweet and righteously delicious to add to your breakfast game or have available to snack on at anytime, I’ve got you! 🙂

    Add these gluten free vegan blueberry muffins to your list, and report back. I know you won't be disappointed!

    Can I freeze these muffins?

    They will last in an airtight container in the freezer for up to 2 months.

    How can blueberry muffins be reheated?

    I'd recommend sticking them in the microwave for about 30 seconds. You can also toast them in a toaster oven and slather on some butter... yum!

    Gluten Free Vegan Blueberry Muffins stacked on top of each other in a serving dish with blueberries

    More paleo muffin recipes and cupcakes you'll love:

    Healthy Carrot Cake Muffins

    Keto Strawberry Muffins

    Pumpkin Oat Flour Muffins

    Paleo & Vegan Chocolate Chip Muffins

    Healthy Peanut Butter Banana Muffins

    Gluten Free Strawberry Cupcake Recipe

    Best Gluten-Free Vegan Blueberry Muffins recipe here! Made with almond flour, sprouted rice flour & chia seeds! These muffins are absolutely to die for and are the perfect quick & easy breakfast go-to. Easy vegan blueberry muffins. Healthy blueberry muffins recipe. Homemade vegan blueberry muffins. Gluten free blueberry muffins for breakfast. Easy vegan breakfast recipe. Easy vegan muffins. Best vegan muffins here.

    Best Gluten Free Vegan Blueberry Muffins

    The best gluten free vegan blueberry muffins are here! These muffins are made with a mix of almond flour, rice flour and are filled with chia seeds. The result is a wonderful texture and a boost of fiber. Perfect for breakfast or as a snack!
    4.90 from 29 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 10
    Course: Breakfast
    Cuisine: American
    Keyword: healthy blueberry muffins, vegan muffins
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 10
    Calories: 268kcal
    Author: Monica Stevens Le

    Ingredients

    • 1/4 cup coconut oil melted and cooled
    • 1/4 cup pure maple syrup
    • 1/3 cup unsweetened applesauce or 1 egg
    • 1/2 cup unsweetened coconut or nut milk
    • 1 teaspoon pure vanilla extract
    • 1 cup organic sprouted brown rice flour
    • 1/2 cup almond flour blanched
    • 1/8 teaspoon kosher salt
    • 1/2 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1 1/3 cups blueberries save 1/3 cup for sprinkling on top
    • 3 tablespoons chia seeds

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position. Line a cupcake or small muffin tin with 10 parchment liners. Very lightly coat or spray with extra coconut oil and set aside.
    • In a large mixing bowl, whisk together all of the wet ingredients until well combined.
    • Sift in the dry ingredients except for the chia seeds. Stir softly until everything has been well incorporated, but do not over mix!
    • Fold in the blueberries and chia seeds.
    • Fill each parchment liner about 3/4 full. Don't worry too much about it going too high. The muffins won't rise too high. The batter should divide evenly among 10 liners.
    • Bake at 375 degrees Fahrenheit for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

    Notes

    • Divide the batter evenly amongst 10 muffin liners. They do not rise too much during baking.
    • Save 1/3 cup of fresh blueberries to layer on top of the muffins.
    • Let your wet ingredients to come to room temperature before adding the melted coconut oil. Otherwise, it could solidify and get a bit lumpy. 
    • Brown rice flour will amount to a slightly better texture than white rice flour. Do not make the substitution unless you have to.
    • You will know these are ready when a toothpick inserted into the center comes out clean.
    • Store them at room temperature for up to 2 days. 

    Nutrition

    Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 24mg | Fiber: 5g | Sugar: 9g
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Glory says

      February 28, 2021 at 12:17 am

      Vegan? How come you are using eggs? If anyway that you can do without them?
      Thank you

      Reply
      • Monica Stevens Le says

        March 12, 2021 at 3:00 pm

        Hi there! In the ingredient list, it says 1/3 cup unsweetened applesauce OR 1 egg 😉

        Reply
    2. Tica Lubin says

      December 12, 2020 at 3:01 pm

      HI - I am looking for the amount of baking soda to put in as I see it mentioned in the photo above - am I missing something - love your recipes and I live at high altitude and they work for me here too - thanks for all the yummy treats!!!5 stars

      Reply
      • Monica Stevens Le says

        December 14, 2020 at 10:40 am

        SO sorry about that... updated it for you! 🙂

        Reply
    3. Rashida says

      May 13, 2020 at 6:02 pm

      Could I use butter in place of the coconut oil?

      Reply
      • Monica Stevens Le says

        May 13, 2020 at 6:12 pm

        You can!

        Reply
    4. linda cohen says

      April 21, 2020 at 12:00 pm

      Would this recipe bake okay as a 'bread'? No cupcake tins on hand.
      Thanks.

      Reply
      • Monica Stevens Le says

        April 21, 2020 at 12:16 pm

        I think it would!! Hmm, I am unsure about cooking time though. I'd try to find another similar recipe... I am assuming 350 and until it springs back a bit after pushing lightly with fingertips. I'd start checking it around 35-40 minutes maybe. I'm assuming it could take 40-50 minutes, can you update me?

        Reply
    5. Irina says

      February 23, 2020 at 11:04 am

      They are outstanding! Would never guess that they are 100% vegan. The only change that I’ve made is replacing apple sauce with apple and blueberry puree. Delicious!5 stars

      Reply
    6. Jen Mulvaney-Hitchens says

      March 01, 2019 at 9:37 am

      We loved these muffins! We used 1 cup GF all purpose flour and 1/2 cup oat flour. We also reduced the sugar by using 1/8 cup maple syrup and 1/8 cup water sweetened with a few droppers of stevia liquid. We also reduced the coconut oil to 1 TBSP and increased the applesauce to 1/2 cup. They were delicious! I might try adding some lemon zest to the next batch. Thanks for the great recipe!

      Reply
      • The Movement Menu says

        March 03, 2019 at 10:35 am

        That is so awesome. I love the idea of adding some lemon zest- mmm 🙂

        Reply
    7. Susan says

      January 30, 2019 at 6:37 am

      I have oat flour and almond flour on hand. Do you think I can substitute the oat flour for the rice flour? Thanks for the recipe!

      Reply
      • The Movement Menu says

        January 30, 2019 at 11:28 am

        Hi. The textures are completely different... I may use all almond and just watch the texture... you want it to be pourable but thick!

        Reply
        • Susan says

          February 01, 2019 at 7:53 pm

          Thank you!

          Reply
    8. Zari says

      November 12, 2018 at 9:12 am

      I'm planning on making these later today or tomorrow. I have a Cup-4-Cup GF flour, that's a combo of brown & white rice flour, ground flaxseed, rice bran and xanthin gum. Can I use this in place of the sprouted rice flour that your recipe calls for?

      Reply
      • The Movement Menu says

        November 12, 2018 at 1:38 pm

        Hi Zari, I really think you can. Can you let me know how they turn out?

        Reply
        • Zari says

          November 14, 2018 at 2:45 pm

          Perfect!! They were a huge hit with the entire family. We made 12 muffins, and they were gone in under 24 hours.

          Reply
          • The Movement Menu says

            November 14, 2018 at 6:40 pm

            That is so awesome. If you have a moment, you could rate the recipe *using the star system* within the recipe card. That helps me and my other readers out a ton. Wooooo!!

            Reply
    9. Stacy says

      August 28, 2018 at 11:30 am

      These came out great! My sister ate a few and was amazed that they were so moist without eggs or butter. GF and Vegan!! woohoo. I did use avocado oil instead of coconut oil. Also, I switched the quantity for the almond and rice flours to lower the carb load. Still came out great as mini and regular sized muffins!
      Thanks for the yummy recipe. We'll be making these every week to have for afternoon snack.

      Reply
      • The Movement Menu says

        August 28, 2018 at 1:38 pm

        That makes me so happy to hear! I am so happy you were able to tweak them to fit your needs 🙂

        Reply
    10. Franziska says

      July 01, 2018 at 2:01 am

      Hey,
      Does this work well with frozen blueberries too?

      Reply
      • The Movement Menu says

        July 03, 2018 at 4:10 pm

        Hi, yes. Just make sure you thaw them properly, and you'll be all set!

        Reply
    11. Jessica says

      September 13, 2017 at 7:27 am

      Wow! These were so delicious, easy to make, and you're so right that they do not taste like a typical gf muffin. Thank you so much for the recipe! 🙂

      Reply
      • The Movement Menu says

        September 24, 2017 at 10:46 am

        I'm so happy to hear that Jessica... can you do me a huge favor? there is a way to rate each recipe at the bottom of the post under INFO where the ingredients and instructions are. That helps me out a TON! I'm so glad you enjoyed them!

        Reply

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    Monica

    Hi! I’m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read More…

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