Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! Dairy-Free, Refined Sugar-Free.
Who’s ready to make ALL the easy, amazing, quick and (someone hand me more adjectives!!) healthy moist blueberry muffins? 🙂
Today’s recipe is all about the healthy side of blueberry muffin goodness. It’s fresh-baked, it’s homemade, and it’s vegan, gluten-free, dairy-free, and, of course, refined sugar-free.
We’re starting June nicely, and we’ve been working up to something special—yummy, healthy treats! There’ve been the BEST gluten free oatmeal chocolate chip cookies (like, ever), healthy coconut breakfast cookies, fudgy vegan peanut butter swirl brownies, healthy lemon raspberry muffins, moist vegan gluten free zucchini bread and more (see: dreamy vegan lemon poppy seed almond bread).
Have you been enjoying this as much as I have? Please say yes! If not, I’ll simply dismiss myself into the kitchen to test more feverishly & further. I’ll even get Erik to wash dishes more vigorously!! (That should definitely help.)
Healthy Moist Blueberry Muffins Recipe – Easy Gluten Free Vegan Blueberry Muffins!
Without further ado, would you like to meet the latest entry to the Great Beaming Baker Gluten Free Vegan Muffin Bake-a-thon?? Yeah!!! Allow me to present my Healthy Moist Blueberry Muffins Recipe—it’s gluten free, vegan, quick ‘n easy to make… and just about the best way to learn how to make healthy vegan blueberry muffins from scratch!
Are you ready? Let’s muffin this!
How to Make Healthy Vegan Blueberry Muffins From Scratch
These healthy blueberry muffins are not only made from scratch, but also quick & easy to make! Simply sift together all the dry ingredients in a large bowl, then whisk together all the wet ingredients. Whisk the dry together with the wet to make the vegan blueberry muffin batter. Then, fold in blueberries. Pour the gluten free muffin batter into the muffin pan and bake. Cool and enjoy!
Can I add Bananas to this Gluten Free Vegan Blueberry Muffins Recipe?
Instead of giving you extensive notes on a risky substitute for these healthy moist blueberry muffins, try my Healthy Banana Blueberry Muffins Recipe. It’s also gluten free, vegan, healthy and made from scratch—with all the whole ingredients you love. You can also try folding blueberries into my Gluten Free Banana Oat Muffins (Vegan) or my Moist Banana Chocolate Chip Muffins.
Where can I find more Healthy Gluten Free Vegan Muffins made from scratch?
Glad you asked. 😉 I have A LOT of easy ‘n healthy gluten free vegan muffins made from scratch on Beaming Baker. Here are a few of my favorites:
- Best Vegan Gluten Free Moist Chocolate Muffins Recipe
- Banana Oatmeal Chocolate Chip Muffins
- Easy Gluten Free Vegan Dark Chocolate Muffins
- Easy Vegan Gluten Free Pumpkin Muffins Recipe
Can I Freeze this Healthy Moist Blueberry Muffins Recipe (Gluten Free)
Yes! After cooling completely, place your healthy blueberry muffins into a freezer-friendly container. You can store these gluten free vegan blueberry muffins for up to 2 months in the freezer. Before enjoying, allow moist blueberry muffins to thaw for about 30 minutes.
So… whaddya think of my healthy moist blueberry muffins? Are they your soon-to-be favorite gluten free vegan blueberry muffins? Made from scratch? (Yeah, I said that with my chin up, proud as ever!) I hope you loved learning how to make healthy vegan blueberry muffins from scratch. I can’t wait to hear what you think. ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Easy Gluten Free Vegan Blueberry Muffins & More!
- Healthy Banana Blueberry Muffins Recipe
- Healthy Lemon Poppy Seed Muffins Recipe
- Easy Vegan Gluten Free Pumpkin Muffins Recipe
- Gluten Free Vegan Blueberry Applesauce Muffins
Healthy Moist Blueberry Muffins Recipe – Easy Gluten Free Vegan Blueberry Muffins!
- Cook Time: 22-30 mins
- Total Time: 22-30 mins
- Yield: 8-12 muffins 1x
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Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! Dairy-Free, Refined Sugar-Free.
Ingredients
Dry Ingredients
- 2 cups gluten free oat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons non-dairy milk
- 1 tablespoon fresh lemon juice
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 1 ½ cups fresh blueberries
Optional Topping
- 2–3 tablespoons fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, baking soda, baking powder and salt.
- Add milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with the milk.
- In a medium bowl, whisk together all wet ingredients: milk, lemon juice, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for a smaller quantity of big, round-topped muffins, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press blueberries into the muffin tops. Bake for 22-30 minutes. Mine took 26 minutes for big, high-top muffins. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-2 hours. Enjoy! Storing instructions below.
Delicious Gluten Free Vegan Muffin Recipes:
Notes
- Storage notes: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.
- To Freeze: store in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, made without optional topping. 🙂
Recommended Tools for Healthy Moist Blueberry Muffins Recipe
- Muffin Pan: Strong and sturdy muffin pans. These babies have helped me make literally hundreds of muffins and they’re still going strong!
- Coconut Sugar: My go-to choice for a refined sugar-free sweetener.
- Citrus Squeezer: The lemon juice in this recipe adds that extra bit of oomph, and this squeezer is the best way to get it.
- Gluten Free Oat Flour: For those times when you just don’t feel like blending your own. 😉
- Parchment Muffin Liners: I love how easy it is to peel these liners off of my blueberry muffins!
Nutrition
- Serving Size: 1 muffin
- Calories: 138
- Sugar: 9g
- Sodium: 63mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Tools for the Best Quick ‘n Healthy Blueberry Muffins from Scratch
Click the links below to check out my favorite tools & ingredients used to make this healthy moist blueberry muffins recipe.
- Muffin Pan – such a great pan for baking the perfect healthy blueberry muffins!
- Homemade Oat Flour – my favorite, personal recipe for making oat flour out of gluten free rolled oats.
- Gluten Free Oat Flour – sometimes it’s easier just to buy it! 😉 Also try gluten free all purpose flour as a swap.
- Cookie Scoop – an absolute baker’s essential. Great for uniform scooping of muffin batter.
- Almond Flour – such a wonderful almond flour brand. Super finely ground, great quality and taste.
- Coconut Oil & Coconut Sugar – two of my favorite vegan gluten free baking essentials for the pantry!
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
Amy C. says
June 13, 2019 at 10:16 amThese are great! I used milk because that’s what I had, and avocado oil because my coconut oil smelled a bit off, and added some lemon zest.
Demeter | Beaming Baker says
June 14, 2019 at 11:09 amOoh smelly oil is no good. 😑 So Happy to hear you enjoyed the muffins!
Catalina says
June 8, 2019 at 3:15 amI love how packed with blueberries these muffins are! So delicious!
★★★★★
Demeter | Beaming Baker says
June 10, 2019 at 1:19 pmExactly! Bursting with blueberries! 😋
Beth Pierce says
June 7, 2019 at 8:29 pmThese will be the best muffins to serve to my kids tomorrow to celebrate the first day of summer! They look like little bites of heaven!
★★★★★
Demeter | Beaming Baker says
June 10, 2019 at 1:18 pmOh that sounds like so much fun! 😊 Hope your kiddos enjoyed them!
Sara Welch says
June 7, 2019 at 8:17 pmMy daughter loves blueberry muffins but she usually just picks out the blueberries! But not with these sweet treats; she gobbled up the whole thing!
★★★★★
Demeter | Beaming Baker says
June 10, 2019 at 1:17 pmLOL! Well I’m honored to hear she was such a fan of these! 😄
Melanie Bauer says
June 7, 2019 at 9:50 amSounds fantastic! Definitely having this for breakfast, such a perfect way to start the day!
★★★★★
Demeter | Beaming Baker says
June 10, 2019 at 1:14 pmOh I couldn’t agree more Melanie!
Anita says
June 7, 2019 at 6:22 amCan we use regular milk instead non dairy milk if i am making non vegan muffins
Thanks
Anita
Demeter | Beaming Baker says
June 7, 2019 at 4:39 pmHi Anita! I haven’t tried it, but that should work fine. Let me know how they turn out! 🙂
Vik says
June 7, 2019 at 12:19 amThese muffins look so delicious! Definitely making a batch of these for breakfast tomorrow
★★★★★
Demeter | Beaming Baker says
June 7, 2019 at 4:40 pmWoohoo! Sounds like your gonna have one tasty breakfast! 😉😄
Jade Manning says
June 6, 2019 at 3:34 pmThey look bursting with fruity flavor!
★★★★★
Demeter | Beaming Baker says
June 10, 2019 at 1:13 pmOh you know it Jade!
Tanya Schroeder says
June 6, 2019 at 9:36 amThese muffins look so tender and perfect!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 11:31 amOh yes, they have the best crumb! 😋
Toni says
June 6, 2019 at 9:24 amI loved these muffins! So easy to make and so delicious!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 11:30 amFantastic! So happy to hear it Toni!
Lisa | Garlic & Zest says
June 6, 2019 at 9:15 amThese blueberry muffins are LEGIT! I’m making them this weekend!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 11:30 amLOL thanks Lisa! 😄 Can’t wait to hear what you think!
Alina | Cooking Journey Blog says
June 6, 2019 at 9:10 amI’d love to have such a healthy snack to pack on my weekend trip. Thanks for sharing!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 10:42 amYes, these would be perfect to bring on a trip!
kim says
June 6, 2019 at 8:53 amYum! The perfect brunch! Love that these are super healthy too!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 10:42 amExactly! They’re a total win-win! 😄