You may master the perfect gluten-free muffin and you may master the perfect vegan muffin but when you try to combine the two, they often just don’t get along.
Thankfully, after a long battle in the kitchen, I came up with these muffins, which I think would please both vegans and celiacs alike!
I was so happy when I cut open one of these muffins to reveal a super fluffy and light inside!
I used Doves Farm gluten-free self raising flour in this recipe but please note that other blends may cause slightly different results.
If using plain flour, remember to add raising agents. I’ll make a note of this in the recipe though, don’t worry.
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Just look how fluffy they are inside…
Gluten-free Blueberry Muffins (Vegan)
Light and fluffy blueberry muffin heaven, made gluten-free and vegan!
Ingredients
- 180 ml / ¾ cup unsweetened dairy-free milk
- 1 tbsp apple cider vinegar
- 225 g / 1 ¼ cup gluten-free self-raising flour (or plain with 2 tsp baking powder + ¼ tsp bicarbonate soda)
- 2 tbsp corn starch
- 100 g / ½ cup caster or white sugar
- 4 tbsp apple puree or dairy-free yoghurt
- 80 ml / ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 180C / 350F and line a muffin tin with 8 liners.
- Put the dairy-free milk and apple cider vinegar in a bowl or jar and stir. Leave it to curdle and turn into a "buttermilk" substitute, whilst you prepare the rest of the ingredients.
- In a large bowl, combine the dry ingredients.
- Stir in the wet ingredients, including the buttermilk mixture.
- Gently fold in the blueberries.
- Divide the mixture equally between the cases and bake for 20-25 minutes until firm to the touch.
- Leave to cool before eating. Enjoy!
Notes
Tip: When using frozen blueberries, I find they can make the mixture freeze up so I don't add them until the mixture is already in the muffin cases. Then I place them into the muffin mixture individually.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 232Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 249mgCarbohydrates 33gFiber 1gSugar 16gProtein 3g
Becky says
I’ve used this reciped TWICE so far and I asbolutely love it!
I add white chocolate (im not actually vegan lol) and dark chocolate into the mix and use frozen mixed berries instead of blueberries and they come out DELICIOUS!!!!!!
The only issue I had was that the cupcakes stuck to the cupcake cases? Maybe i need more… oil Not sure
Adele says
I made these today. The bottoms were a bit soggy, edible though. I used normal cake cases instead of muffin liners, so I am not sure if this was why. I had a bit of Soy cream with one. Delicious!
Aimee says
Well I’m glad it still tasted nice! Do you think it could have done with more baking time? Or were the tops already browning too much? I might adjust the baking time if so :-)
Adele says
The first batch I baked for 20 mins. I think they were slightly soggy because I used the wrong type of tin and cases. I baked another batch today using a muffin tin and muffin cases and cooked them for 25 mins and they were definitely better than the first batch . :) Golden brown on top and nice and spongey. Although I do find the muffin cases stick to the muffin a bit.
Aimee says
Ah, that’s good to know! I’m gonna bake them again soon and see – thanks so much Adele! :-)
Gin says
These look so good I wish I could grab one right out of your post! Thanks for the tip on post-tinning berry placement. I’ll put that to good use!
Sina @ Vegan Heaven says
These look so delicious and fluffy! I love how easy the recipe is. :-)
Alisa @ Go Dairy Free says
Oh my goodness. Look at that cute dome and perfect crumb – it’s impossible to believe that these are vegan AND gluten-free, and so darn simple to boot.
Linda @ Veganosity says
Yep, that’s why I don’t worry too much about the gluten-free flours. I’m not a Celiac, don’t have a sensitivity to gluten, and have NOT mastered the gluten-free and vegan baking mystery. Good for you for figuring it out, because those muffins look amazing.
Mel @ avirtualvegan.com says
These little muffins look so fluffy and delicious. Doves was my absolute favourite brand of flour when I lived in the UK. It gives awesome results!
Jenn says
Blueberry muffins are such a delicious classic. But, yes, gluten free and vegan baking is not for the weak. I have gave up many times and end up just making a regular wheat version. Glad you got it worked out because these look beautiful and fluffy!
Hedi says
Aimee, another gorgeous recipe! I am very lucky that I am not intolerant to wheat. I have to say now there is so much choice when it comes to gluten free ingredients, all these free from aisle in the supermarkets are great.
Bianca @ ElephantasticVegan says
I can’t believe these are THAT fluffy! I’m the worst at gluten-free baking but these blueberry muffins sound sooo intriguing.
Aimee says
Thanks Bianca!
Sophia @Veggies Don't Bite says
Love blueberry muffins! I’ve never heard of that brand before. I usually make my own mixes because I have yet to find a blend without bean flour and a gum in it. But the muffins turned out perfect with this one! And the blueberries are just perfectly placed!
Aimee says
Thanks Sophia :-) I really want to start making my own mixes but need to set aside the time to experiment with different flours. There are SO many!
Sophia @Veggies Don't Bite says
Oh yeah, SO many options! It’s like a lab in my house. LOL
Uma Srinivas says
looks great! love to try because its vegan and gluten-free. I am not good at baking,but I will try this for sure!
Aimee says
Thanks Uma! Let me know if you do :-)
dixya @ food, pleasure, and health says
im not very familiar with vegan and this weekend, due to lack of eggs and butter – i attempted waffles with vegan subs and it was a disaster. I want to try this vegan muffins,,just to prove myself otherwise.
Aimee says
Oh no! I have too many baking disasters. But that’s recipe experimenting for you! Let me know if you try these :-)
Natalie | Feasting on Fruit says
Holy fluffiness!! These have to be part cloud part muffin :o I’ve never been able to get great muffin texture with GF flour, only oat, but it looks like you nailed it Aimee <3
Aimee says
Thank you, Natalie! I wasn’t expecting them to turn out so fluffy – I was so happy with myself!
Kelly @ TastingPage says
I love that these are gluten free and vegan. I can definitely see myself with an enormous plate of these. Yum!
Aimee says
Thanks Kelly!
Kat | curlsnchard.com says
These look perfect – yummy!
Aimee says
Thanks Kat :-)
Becky Striepe says
These look great, Aimee!
Aimee says
Thanks Becky!
The Vegan 8 says
These look just amazing! Perfect! Tell me about it, gluten-free baking is very challenging! I’ve been doing it about 4 years now so I’m comfortable with it but the amount of failures in that time are endless, LOL! I’ve never heard of that blend before, I always make my own at home, but those results from that one looks excellent, nice and fluffy!
Aimee says
Thank you Brandi! I used to do a lot of gluten-free baking before I was vegan so now I’m trying to combine both!
Rebecca @ Strength and Sunshine says
Those are just beautiful! The most classic of muffins <3 Blueberry and they look just perfect!!! Don't you just love proving that ggf/vegan baking can be the BEST!
Aimee says
Thank you Rebecca :D!