Gluten-Free Blueberry Muffins (Vegan, Allergy-Free)
These easy Gluten-Free Blueberry Muffins are bursting with fresh juicy blueberries, vegan, and allergy-free! Soft, fluffy, and tender, these bakery-style blueberry muffins are quick and simple to make from scratch, great for meal prepping, and freezer-friendly! A healthy and low-sugar breakfast recipe or snack idea kids and adults will love!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 12 Muffins 1x
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- ¼ Tsp Cinnamon
- 2/3 Cup Granulated Sweetener (or preferred granulated sugar)
- ¼ Cup Vegan/Allergy-Free Butter (melted)
- 1/2 Cup Unsweetened Applesauce
- ¾ Cup Unsweetened Non-Dairy Milk + 1 Tsp White Vinegar
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 to 1 ½ Cup Fresh Blueberries (or frozen)*
Instructions
- Preheat your oven to 350°F.
- Whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and sweetener in a large bowl.
- Make the vegan buttermilk and set it aside while your toss the blueberries in extra gluten-free flour.
- Add the melted butter, applesauce, vegan buttermilk, and vanilla to the whisked flour and gently mix until smooth (careful not to overmix).
- Add the floured blueberries and gently fold them into the wet batter.
- Fill a greased or lined muffin tin with the muffin batter (about 3 heaping tablespoons each), for about 8 large, 12 standard muffins.
- Add additional blueberries to the tops of the muffins and/or sprinkle the tops with turbinado sugar (raw sugar) for that classic crunchy bakery top.
- Bake the muffins in the preheated oven for about 25 minutes, until the tops are golden.
- Remove the muffins from the oven and allow them to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Notes
- The original recipe published in 2017 called for 1 Cup Millet Flour and 1 Cup Brown Rice Flour, which still works and you can use instead of gluten-free all-purpose.
- Storage: You can store leftover blueberry muffins in an airtight container at room temperature for 2-3 days. Placing a paper towel on the bottom of the container will help absorb excess moisture. Store them longer in the fridge for up to 7 days.
- Freeze: You can freeze the gluten-free blueberry muffins by allowing them to cool completely on a wire rack before freezing them flat, until solid, on a baking tray, and then transferring them to an airtight container or freezer bag. You can also wrap muffins individually in plastic wrap and foil before freezing for a quick grab-and-go option. Store for 4-6 months in the freezer for best quality. Allow frozen muffins to thaw overnight in the fridge before bringing them to room temperature or quickly warming them in the microwave or toaster oven.
Nutrition
- Serving Size: 1 Muffin
