Sarah Bakes Gluten Free

gluten free vegan blueberry muffins

by 34 Comments

I’m a through and through muffin girl. I would make muffins every morning if I could (‘m sure my family would be ok with that). Maybe I like them so much because they are a breakfast version of a cupcake. Or maybe it’s because there are endless flavor combinations. I think it’s simply because they are a delicious hand-held morning treat. What do you love most about the glorious muffin?

I have had many requests for gluten free blueberry muffins lately. Which is funny because I’ve been testing out recipes for blueberry muffins. Well, the wait is over! My recipe for this classic muffin is gluten, egg, and dairy free…and scrumptious too. I’m loving how they turned out, so moist and tender. The perfect amount of sweetness and juicy blueberries in every bite. Sounds good to me!

gluten free vegan blueberry muffins

makes 12 muffins

  • 1 cup fresh or frozen blueberries*
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1/2 cup water
  • 1 tablespoon white or apple cider vinegar
  • 1/2 cup organic sugar
  • 1/4 cup coconut oil, melted
  • 3 tablespoons pure maple syrup or honey
  • 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line muffin tin with paper cupcake liners or spray with non-stick cooking spray. In small bowl, coat blueberries with 1 tablespoon of the flour blend. Set aside. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, combine coconut milk, water and apple cider vinegar. Allow to sit for a 5 minutes. Stir in the sugar, coconut oil, pure maple syrup, and vanilla extract. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries. Scoop batter into prepared muffin tin. Bake for 17-19 minutes or until golden brown.  Remove from pan and allow to cool on cooling rack.  Store in air-tight container.

*I used frozen blueberries this time, making the bake time 17-19 minutes. If using fresh blueberries, check muffins after 15 minutes.

Filed Under: breakfast, muffins & scones Tagged With: , , , , ,

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Comments

  4. These look amazing! Do you think it would be possible to substitute Maple or Palm sugar for the 1/2 cup organic sugar? Or, would that alter the flavor/texture of the muffins too much?

    Reply

  5. Just made these. Only I didn't have any vinegar…they still turned out amazing! My first time ever to make anything gluten-free, dairy-free or vegan! Thanks!

    Sam
    The Kitchen is My Dance Floor

    Reply

  7. Made two batches of these today and they turned out wonderfully! Used fresh blueberries, and they were done in about 17 minutes at 350 degrees. I didn't use the particular flour mix specified, as I don't have any sweet sorghum flour on hand….but I do always have Bobs Red Mill all purpose gluten free flour blend on hand, so I used this in the recipe with no issues.

    I sprinkled a bit of raw sugar on the tops of the wet batter (after I poured the batter into the baking cups, but before placing in the oven). That added a bit of extra sweetness…and they tasted delicious!

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  9. I have been searching for a dairy, egg and gluten free recipe for muffins, and today my prayers were answered! I used chocolate chips and walnuts and a little dash of cinnamon and oh my goodness, I'm in heaven. I will be making these ALL THE TIME!
    Thank you so much for posting!

    Reply

  10. The first time I made these I used a commercial flour blend and they turned out okay. I made them again today with your flour blend and they are absolutely delicious. They are my new favorite muffin recipe and that's saying something because I'm picky about muffin texture. It has to be just right. 🙂 I made a few changes to make them more Christmas-y; I used fresh orange juice instead of water, cranberries instead of blueberries and added some orange zest and pumpkin spice. They came out perfectly. Now I know which muffin recipe to go to! Thank you so much!

    Reply

  12. This is my first time braving up gluten-free, vegan baking. I'm so glad that I did!!! They were so good, I ate 2 as soon as they came from the oven. Thank you for giving me some variety to my breakfast routine.

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  13. Made these as written with my own flour blend and vanilla hemp milk with a dash of cinnamon. DELICIOUS! Have a second batch in the oven with chocolate coconut milk and enjoy life chocolate chips for a treat for my kids. My youngest has severe food allergies and this fit the bill perfectly as a basic guide for any allergy free muffin. THANK YOU!

    Reply

    • I used vanilla rice milk in mine and they were delicious 🙂 Maybe just try canola, sunflower or olive oil?

      Reply

  15. I just made these muffins as my first allergen free snack. They are so surprisingly delicious! I just recently started an elimination diet in hopes of figuring out my baby's eczema and have been a little sad about not have quick snacks on the go. This has lifted my spirits! I also used an all purpose GF flour blend that I picked up from the bulk store. It has garbanzo bean, fava bean, white sorghum and tapioca flours and potato starch and was still delicious. I also added allergen free chocolate chips to half the batter. MMMMM….. I will definitely be trying more of your recipes. Thanks Sarah!

    Reply

  16. I made these this morning, but the batter was very soupy. I used the America's Test Kitchen flour blend and rice milk. I'm wondering if that made the difference. I also used honey and apple cider vinegar. It took 23 minutes for them to reach some level of doneness, but I still felt they were a little less than perfectly done. Any thoughts on how my substituted ingredients affected the recipe?

    Reply

  17. This is my first attempt at making something gluten free so I was just wondering how you check to make sure they are done. I put them in for 19 minutes and I used the toothpick test and it still seemed raw inside. Is that not a good test with Gluten free? Did I do something wrong? Haven't tried them yet though.

    Reply

  18. I made these today but used my own flour blend(cannot have potatoes, tapioca, or rice) and added Xanthum gum to the mix. This was the first recipe I've seen that didn't contain eggs (cannot have) or a substitute and they came out light and fluffy!

    Reply

  21. I just made these!!! Amazing and sooooo good. I swapped out blueberries for raspberries and used a mini muffin pan. It made 31 minis and my baking time was 12.5 minutes. I did cut my raspberries down into smaller chunks and the flour on the berries really helped dry the extra moisture out. Keeping this recipe!

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  22. AAAAAAAAAHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!! THESE ARE SO GOOD!

    I used Bob’s Red Mill baking blend (the one without chickpea flour that already has xanthan gum in it, I forgot what the name is but the label is blue) for the flour. I didn’t have any honey or maple syrup so I ust used an extra 3 tbsp of sugar. I didn’t have coconut oil so I used olive oil. I used WAY more than a cup of frozen blueberries (which may have added to the bake time) and I had never tried coating them in flour before, what a terrific tip!! I don’t have a normal 12-slot muffin pan, so I made 6 regular muffins and about 16 mini muffins. The minis were done after 14 min for the partial pan, ~20min for the full dozen, and I let the full-size muffins go about 25 min total (but I checked all of them every 3-4 minutes after the 17 min mark).

    These are the BEST GLUTEN FREE MUFFINS I HAVE EVER MADE. They are moist, flavorful, the texture is to die for, and I’m probably gonna eat about a dozen of the minis tonight. Have already had a couple while writing this comment 😀 :d <3 Thank you for the terrific recipe! I've been craving blueberry muffins for ages… consider my itch scratched.

    Reply

  23. I made these last week and they were a hit! Only adjustments were that I used olive oil instead of coconut oil, and I added about a teaspoon on cinnamon and a 1/2 teaspoon of nutmeg. I used Pamela’s Gluten-Free flour (the kind with guar gum in it). Absolutely delicious! 🙂 And they freeze well, too. My 5-year old has been getting 1/2 of one in her lunch every day this week! Thanks so much!

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  24. I made these tonight. Very tasty!
    I made a few changes based on what I had and dietary preferences and allergies/sensitives. I used Almond Breeze original milk instead of unsweetened coconut milk, used a mashed ripe banana in place of the organic sugar , had Robin Hood’s gluten free flour blend, used real maple syrup and used unsweetened coconut yogurt instead of coconut oil. I also slightly thawed my frozen blueberries-got a blueish tinge to my muffins however that doesn’t matter to myself or my family.
    Great recipe ! Can’t wait to have them for snacks this week. 🙂

    Reply

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