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Vegan Blueberry Muffin

Author Casey Colodny
Prep: 10 minutes
Cook: 20 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.
    A bowl has the wet mixture for vegan blueberry muffins. This includes coconut sugar, almond milk, maple syrup, oil, and vanilla extract. There are bowls with more ingredients in the background such as blueberries, flour, salt, and cinnamon.
  • 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.
    Fresh blueberries are scattered overtop the batter for vegan blueberry muffins. A wood spoon sits in the bowl to fold in the blueberries.
  • 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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