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Vegan Gluten-Free Blueberry Muffins

Gluten-free and Vegan Blueberry Muffins

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 30 mins
  • Yield: 12 1x
  • Diet: Gluten Free


This soft and moist muffin recipe is gluten-free and dairy-free. It makes a great quick or on-the-go breakfast option. I even included a nut-free version for all my nut-free readers. Enjoy!


Units Scale
  • 1.5 cups oat flour
  • 1/2 cup almond flour (or sorghum flour for nut-free)
  • 2 tablespoons arrowroot powder
  • 1 tablespoon ground flaxseed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup unsweetened, plain plant-based milk (I used almond milk)
  • 1/2 cup + 1 tablespoon pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white distilled vinegar
  • 1 cup fresh blueberries + more for topping


  1. Preheat oven to 375 degrees Fahrenheit and line a muffin tin with silicone baking cups or lightly grease a muffin tin with coconut oil or avocado oil.
  2. To a large mixing bowl add the oat flour, almond flour, arrowroot powder, ground flaxseed, baking soda and salt and whisk until well combined. 
  3. To the mixing bowl, add the non-dairy milk, maple syrup, coconut oil, vanilla and vinegar. Whisk to combine.  
  4. Gently fold in the blueberries.
  5. Fill each muffin tin with the batter. Place additional blueberries on top if desired.  I like to add three blueberries on top per muffin and situate them away from the center to allow the muffin to rise in the center.
  6. Bake for 10 minutes then without opening the oven door turn the oven to 350 degrees Fahrenheit and bake for an additional 10 minutes.  Remove the muffin tin from oven and allow to cool completely (10-15 minutes) before removing the muffins from the baking cups. Place muffins on a wire cooling rack to completely cool before storing.
  7. Enjoy immediately. Store the muffins in an airtight container in the refrigerator for up to one week and in the freezer for up to four weeks.


* For best results make your own oat flour.

** I have also tested this recipe using 1/4 cup (4 tablespoons) unsweetened apple sauce and 2 tablespoons melted coconut oil and it worked very well.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American