Vegan Blueberry Muffin Recipe (Gluten-Free Option)

blueberry muffin on a board with more muffins in background.

Vegan Blueberry Muffin Recipe (Gluten-Free Option)

Prep Time 10

Cook Time 25

Total Time 35

Servings:6 jumbo muffins

Author: Lori Rasmussen, My Quiet Kitchen

Soft and fluffy vegan blueberry muffins...with muffin tops! If you're craving a classic, bakery-style vegan blueberry muffin, this is the recipe for you. Makes 6 jumbo muffins or 14 standard size. Only 11 ingredients and 35 minutes to make a batch.

Ingredients
US Customary | Metric

Dry ingredients:

2 cups unbleached all purpose flour (tap Metric above for grams) - Or gluten-free 1:1 measure for measure flour blend
¾ cup oat flour (or omit and use an additional ⅔ cup all-purpose) - For GF, use oat or almond flour.
2 teaspoons baking powder - Sift the baking powder and soda to prevent clumps
1 teaspoon baking soda
¾ teaspoon fine sea salt

Wet ingredients:

⅓ cup vegan butter - stick or block butter, not a tub variety
1 ¼ cups unsweetened non-dairy milk - such as soy, oat, or almond
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1 cup organic cane sugar, plus more for sprinkling on top
1 ½ cups blueberries, plus a few more to press into the tops of the muffins if desired - See Notes if using frozen berries

Instructions

Locate one jumbo non-stick muffin pan (for 6 large muffins) or two standard-size non-stick pans (for 14 regular muffins). Arrange oven rack so that the muffins will be in the center of the oven. Preheat to 425 degrees F (218 C).
In a large mixing bowl whisk together the dry ingredients.
Place the butter in a mug or small bowl and melt it in the microwave. Next, if the milk is cold, microwave it in 15 second intervals, just enough to remove the chill (does not need to be warm). In a medium bowl, combine the milk, lemon juice, vinegar, vanilla, and sugar. Whisk well. Pour the melted butter into the milk mixture, whisking again. Immediately pour wet ingredients into dry, and stir until just combined. Do not overmix. The batter should be thick and fluffy. Fold in the blueberries.
Use a measuring cup to fill the muffin cups almost all the way to the top. Again, if using standard-size muffin pans, you'll have enough batter for about 14 muffins. If desired, press 2 or 3 blueberries into the top of each muffin. Sprinkle the tops with sugar.
Place pan(s) in oven and immediately reduce temperature to 375 degrees F (190 C). Bake jumbo muffins for 24 to 26 minutes and standard muffins for 21 to 23 minutes. Insert a toothpick into the center of one muffin to test for doneness.
Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack. TIP: Since the jumbo muffins are heavy and somewhat delicate while still hot, I like to place them top-side-down on the cooling rack.

Notes

Frozen Blueberries

Thaw the berries, then drain away the juice, and pat them dry. This is VERY important to avoid excess liquid in the batter.

*If you have access to small, wild blueberries they're great for muffins.

Measuring Flour

For the best results every time, I recommend using a kitchen scale to weigh flour. I use this scale by Escali, currently $25 on Amazon.

Otherwise, whisk the flour to fluff it up, then spoon it into your measuring cup so that it's heaped up above the rim. Use a knife to level off the excess. Once you get used to measuring flour this way it's fairly accurate.

Storage

Place muffins in a lidded storage container with a paper towel inside to absorb moisture. Keep at room temp for up to 2 days or refrigerated for up to 6 days. Freeze for up to 2 months.

Nutrition information represents 1 jumbo muffin.

If making standard size muffins, estimated nutrition information per muffin: Calories 187, Fat 5, Carbohydrates 34, Protein 4.

Nutrition