HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! All eaters are welcome!
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Vegan + Gluten-free Blueberry Muffins made easy! These moist, allergy-friendly muffins are perfect for weekend brunch or an easy grab-n-go breakfast during the week!
It was the morning of my birthday and I found myself craving blueberry muffins. I don’t remember if maybe it’s some sort of tradition, but it was definitly something that I just had to have. Problem is, I haven’t quite mastered a gluten-free, vegan moist muffin recipe yet. You can call it birthday luck, or a birthday wish come true because these Blueberry Muffins came out so darn good!
The recipe is so simple, which in my house is a must. So what’s the secret? What makes these muffins so moist and delicious? Yogurt! Dairy-free blueberry yogurt! I also like to add crystal sugar on the top for that added sweet crunch.
From making other vegan bloggers bakery, I’ve learned a method to make baked goods better… creating a sort of “buttermilk” from adding apple cider vinegar to your almond milk. It makes the milk curdle ever so slightly. I’m not entirely sure why this makes a difference, but it truly makes my gluten-free, vegan bakery moister… is that a word? I think more moist is correct? lol Well anyway, and just a little less dense. You can see how fluffy these muffins turned out!
Let’s take a peek at what’s in these delicious gluten-free, vegan Blueberry Muffins and then check out the full recipe so you can enjoy these Blueberry Muffins as well!
☆ gluten-free flour (I used Bob’s Redmill 1:1 Baking Flour)
☆ blueberries (frozen or fresh)
☆ non-dairy blueberry yogurt
☆ vegan butter
☆ baking powder
☆ light brown sugar
☆ plant milk (I used flax milk!)
☆ apple cider vinegar
☆ vanilla extract
☆ salt
☆ crystal sugar for topping
The trick to making these blueberry muffins look like traditional muffins with the dome shaped muffin top is to use a large cookie scoop to form the muffin tops and then bake. I discovered this fun little trick when I was making my Grain-Free Lemon Poppy Seed Muffins. Gluten-free, vegan muffins don’t rise as much as traditional muffins, so this is my little muffin hack 😉
As always, I’d love to see your versions so be sure to tag me and comment below! Until next time…
Also be sure to check out my Grain-Free Vegan Cinnamon Streusel Muffins!
Vegan + Gluten-free Blueberry Muffins made easy! These moist, allergy-friendly muffins are perfect for weekend brunch or an easy grab-n-go breakfast during the week!
** Recipe adapted from Two Raspberries
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These look so bright and refreshing!!! I love your shots and styling 🙂 I’m glad I found you!
Aw thank you so much Lindsay! Your kind compliment means so much to me ☺️???
[…] 11. Blueberry muffins […]
I followed this to a T (I usually don’t with recipes but since I’m new to GF cooking I figured I should) and the batter turned out watery and did not firm up in the oven – it just burned. I don’t have celiac’s disease so I’ll just make it with regular flour but I was a little disappointed 🙁 I was so looking forward to them
So sorry to hear that! Maybe it was the brand of gluten-free flour? Different flours can produce different results. 🙁
What’s the calorie count?
I am not sure, I am sorry. You may be able to plug the recipe into a calorie counter app??
Classic and delicious. Perfect to make for my children. Thank you.
Aw yay! I’m so glad your family enjoyed them! Thank you for the kind comment 💜
Can you use dairy milk and regular flour instead of the ones in the recipe? It will just make my life a little bit easier if that’s the case haha
Hi Morgan, I am not sure if they will work as I have not tried them… I can’t have dairy or gluten so that’s why I sub with allergy-friendly ingredients. Hope they work for you! 🙂
Thank you! I’ll let you know how it works!