Vegan Blueberry Muffins

Moist and fluffy Vegan Blueberry Muffins with an easy crumble topping. These muffins are subtly sweet and bursting with fresh blueberry flavor in every bite. The gluten free crumble is optional but adds the perfect sweet crisp to these blueberry muffins!

You’d never guess that these are vegan, gluten free, and refined sugar free because they’re just that good. Heat one (or two) of these up with a smear of vegan butter and you’ll be set for a good day. There’s just something about biting into a warm and fluffy muffin with a burst of blueberry flavor … a good mood food!

If you love blueberry baked goods as much as I do then you’ll love these two recipes as well. This Lemon Blueberry Cake is loaded with fresh blueberries and lemon flavor in every bite. It makes for a great sweet treat that’s light and refreshing too!

Ingredients

Coconut Sugar – A refined sugar free sweetener that gives a slight caramel esc flavor to baked goods.

Applesauce – Acts as a vegan egg substitute for these vegan blueberry muffins.

Coconut Oil – Make sure to melt it then cool it before adding to the mixture. Otherwise it will harden and clump when mixed with cold ingredients.

Almond Milk – Any plant based milk will work here, I prefer the neutral flavor and consistency of almond milk but that’s it.

Lemon Juice – Acts as an acid to help with the texture and rise of these vegan blueberry muffins.

Gluten Free Flour – I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour because it creates great texture in gluten free baked goods. Feel free to use any GF flour blend available though.

Almond Flour – Another great gluten free flour option for moist and fluffy muffin texture. I use Bob’s Red Mill for this too, make sure to get a super fine almond flour and not a course ground almond meal.

Blueberries – Fresh is best but frozen will work too. If using frozen, don’t thaw! Keep them frozen and fold into the muffin batter just as you would with fresh.

How to Make Vegan Blueberry Muffins

1. Preheat the oven to 350F and line a regular size muffin tray with 10 liners. 
2. To a large mixing bowl combine all wet ingredients – coconut sugar, applesauce, coconut oil, almond milk, vanilla extract, and lemon juice – and whisk together until well combined. You want to make sure the applesauce, coconut oil, and almond milk are all room temperature otherwise you risk the coconut oil clumping.
3. Add in your dry ingredients – GF flour, almond flour, cinnamon, baking powder, baking soda, and salt – and stir until just combined. Stir in your fresh blueberries, reserving a few to add on top. Let the batter sit for at least 5 minutes so it has time to thicken.
4. While the batter rests – prepare your crumble topping. Add all ingredients to a small bowl and stir together until evenly combined. 
5. To your muffin pan, fill so each liner is *almost* full – I used a 3tbsp cookie scoop so each liner was even. Top with crumble topping and add a few additional blueberries on top.
6. Move to the oven and bake at 350F for 18-20 minutes, or until a knife inserted comes out clean.

Gluten Free Crumble Topping

While this crumble is optional, I highly recommend it. The ingredients are minimal and it’s super simple to make so there’s really no excuse to skip it! Plus it adds a great sweetness and slight crisp to these blueberry crumble muffins. Here’s all you need:

Almond Flour – A gluten free flour to bind the crumble mixture and create the crumbly texture.

Rolled Oats – Add a chewy texture to the crumble and bulks it up. I recommend rolled oats versus quick oats because of the size and texture difference!

Cashew Butter – I like the neutral flavor of cashew butter but you could also sub for almond butter, peanut butter, or any nut/seed butter you’d like.

Coconut Sugar – A refined-sugar free sweetener that bakes to a sweet golden crisp in this crumble topping. If needed, sub for any other granulated sugar.

Coconut Oil – Binds the ingredients and helps hold the crumble together into crumbly bits versus just falling all over the muffins.

Cinnamon – Elevates the sweetness of the crumble and is super subtle, you almost can’t even notice it!

Then all you do is mix the gluten free crumble topping ingredients in a small bowl until well combined. Sprinkle overtop the vegan blueberry muffins before baking for a perfectly crisp crumble topping.

Vegan Egg Substitute for Baking

The key to vegan baking is finding a good egg substitute, the other vegan subs are fairly easy to figure out. I’ve experimented with a bunch of different vegan egg subs but for this vegan blueberry muffin recipe I decided to stick with applesauce. It makes the muffins extra moist and adds natural sweetness to them!

Can You Freeze Vegan Blueberry Muffins

Yes you can freeze these vegan and gluten free blueberry muffins! That’s another reason why I love to make these muffins, they’re super simple and a great breakfast meal prep option. There’s nothing better than having that freezer stash of muffins for a busy week and quick breakfast (or snack!)

All you do is let the blueberry muffins cool completely after baking, then store in an airtight container. I suggest separating the muffin layers with a sheet of parchment paper, and then place a paper towel on the top layer to absorb excess moisture. Super easy and will keep the blueberry muffins freezer fresh for up to 3 months.

When you want a muffin, simply let thaw in the fridge overnight or heat it up in the oven/microwave until warm. Then you’re all set for a delicious and healthy breakfast or snack.

If you’re a fan of these healthy vegan blueberry muffins then you’ll love these other healthy and delicious muffin recipes.

Chocolate Chip Almond Flour Banana Muffins – Moist and fluffy + naturally sweetened with super ripe bananas and just a touch of maple syrup and coconut sugar. These muffins are subtly sweet with melty chocolate in every bite!

Pumpkin Oat Muffins – A soft and fluffy muffin made extra hearty with oats and the warm flavor of pumpkin spice. These pumpkin muffins also have a gluten free crumble topping made with walnuts and rolled oats.

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Vegan Blueberry Muffins 🙂

Vegan Blueberry Muffin

Author Casey Colodny

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Servings: 10

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Moist and fluffy Vegan and Gluten Free Blueberry Muffins with an easy crumble topping. These muffins are subtly sweet and bursting with fresh blueberry flavor in every bite.

Ingredients

WET:

• ⅔ cup coconut sugar
• ⅓ cup applesauce room temperature
• ¼ cup coconut oil melted & cooled
• ½ cup almond milk room temperature
• 1 tsp vanilla extract
• 1 tbsp lemon juice

DRY:

• 1 cup gluten free flour I used Bob’s Red Mill 1:1 baking flour
• ¾ cup super fine blanched almond flour
• 1 tsp ground cinnamon
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ¾ cup fresh blueberries plus extra for topping

CRUMBLE TOPPING (optional but suggested)

• ½ cup almond flour
• 3 tbsp rolled oats
• 2 tbsp cashew butter
• 2 tbsp coconut sugar
• 1 tbsp coconut oil
• ½ tsp ground cinnamon

Instructions

• Preheat the oven to 350F and line a regular size muffin tray with 10 liners.
• To a large mixing bowl combine all wet ingredients – coconut sugar, applesauce, coconut oil, almond milk, vanilla extract, and lemon juice – and whisk together until well combined. You want to make sure the applesauce, coconut oil, and almond milk are all room temperature otherwise you risk the coconut oil clumping. If you are bringing items from the fridge (applesauce and almond milk), you can also microwave for 10-20 seconds until they are slightly warm.
  
• Add in your dry ingredients – GF flour, almond flour, cinnamon, baking powder, baking soda, and salt – and stir until just combined. Stir in your fresh blueberries, reserving a few to add on top. Let the batter sit for at least 5 minutes so it has time to thicken.
  
• While the batter rests – prepare your crumble topping. Add all ingredients to a small bowl and stir together until evenly combined.
• To your muffin pan, fill so each liner is *almost* full – I used a 3 tbsp cookie scoop so each liner was even. Top with crumble topping and add a few additional blueberries on top.
  
• Move to the oven and bake at 350F for 18-20 minutes, or until a knife inserted comes out clean.

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