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…
📖 Recipe
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. :-)