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.
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
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!