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! Then, make this Vegan Gluten Free Blueberry Crisp. Cuz: yum!!
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.
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!
- Kitchen Toys! – Cupcake Muffin Holder: super nifty travel container for up to 24 muffins or cupcakes (with frosting). | 4 Event Timer: one of my favorite kitchen tools of all-time. It helps you keep track of the timing for 4 different events–so you can have multiple recipes baking at once & never forget what’s ready!
- 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.
- Muffin Batter Scoop – an absolute baker’s essential. Great for uniform scooping of muffin batter.
- Coconut Oil & Coconut Sugar – two of my favorite vegan gluten free baking essentials for the pantry!
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 ❤️
. Click below to Pin .
. Did you make this vegan blueberry muffin recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it! .
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!
- Prep Time: 25 mins
- Cook Time: 26 mins
- Total Time: 51 minutes
- Yield: 8-12 muffins 1x
Description
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 – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 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:
Equipment
Stainless Steel 3 Cup Flour Sifter
Buy Now →
Buy Now →
Buy Now →
Nonstick Parchment Muffin Liners
Buy Now →
Buy Now →
Organic Extra Virgin Coconut Oil 16oz
Buy Now →Notes
- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist muffins without domed tops.
- Where to Buy Ingredients: Gluten Free Oat Flour or try Homemade Oat Flour | Coconut Oil | Coconut Sugar | Pure Maple Syrup
- 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.
- Recommended Tools: Cupcake Muffin Holder | Citrus Squeezer | Muffin Pans (2pk) | Cooling Rack | Flour Sifter | Mixing Bowls | 4 Event Timer | for perfect domed tops: Trigger Ice Cream Scoop – For Muffins
- 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.
- Category: Healthy Breakfast, Snacks, Dessert
- Method: Bake
- Cuisine: American
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.
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.
Very delicious with lots of blueberries. I was wondering if you can use Stevia to replacle the sugar and reduce the calories.
So happy you enjoyed the recipe! Using stevia would require a few additional substitutions and adjustments to other ingredients to achieve the same texture and flavor, so I’m not sure that it would be a good sugar free choice.
Made this recipe again as actual muffins (instead of a loaf pan) and it was stellar! I adjusted the liquid and added less soy milk (2 Tablespoons) to accommodate more lemon juice and also added the zest of two lemons, because I love, love that lemony tang (I doubled the recipe, FYI)! I also added two Tablespoons of poppyseeds. I filled the muffin cups to the top as directed and they have perfect muffin domes. Just perfect—seriously loving this cheery, bright, muffin recipe! THANK YOU!
★★★★★
Hi Amy! Oooh, I love that you made this again, but as muffins this time around. 🙂 Sounds like you whipped up the perfect lemon poppy seed blueberry muffins. YUM! Thank YOU for stopping by again. 🙂 Happy baking!
I made this version and they turned out great. I loved them because they are more cake like similar to the lemon. I put less blueberries because I was afraid they would get soggy if I put more but I think I will try more next time – more like what your recipe calls for now that I see these are not wet as the banana blueberry muffins I made. You are right in the amount of blueberries you call for lol. When I made the banana blueberry, mine were much wetter and denser. My husband loved it that way because he loved it with the banana but I like a more cake like muffin like this version. I would love to add banana for him but I doubt I can achieve this texture with banana even if half banana and half almond milk.
I have one question. How do you get such a light color of muffin like in your picture? I figure it is because I use the dark maple syrup and the dark vanilla and then coconut sugar is darker. Mine taste the same I am sure but they do come out darker.
★★★★★
Yes, definitely try the amount of blueberries I listed! 😉 Some readers have even added more than that amount and enjoyed it. 🙂 As for how dark your muffins are, it may be due to what you mentioned, also I’ll note that it was a very bright day in which I photographed these muffins. Enjoy!
Based on some of the comments above I added flaxseed + a scoop of yogurt to balance out the added moisture needed for the flaxseed, cinnamon, cardamom and subbed light brown sugar for
the coconut sugar. Amazo!! Recipe produced 10 muffins for me.
★★★★★
I’m so glad you enjoyed my recipe, Kelly! Your additions sound so wonderful and delicious. Happy eating! 🙂
So the extra large parchment muffin liners aren’t too big? Do you prefer the extra large for a regular muffin tin? I was trying to order so wanted to verify.
Hi Pam, my apologies, there was an issue with my product plugin. I’ve updated the link to reflect the correct size. Thanks for letting me know! Happy baking. 🙂
Oh so you yourself do use large instead of extra large?
Yes, I use the “large” cups from this brand which are actually standard size. Happy baking!
These were awesome! Only change was 3 TBS of applesauce instead of the coconut oil and they came out perfect! I got 10 muffins so will definitely double next time to put in the freezer!
★★★★★
Thanks Jenny! 🙂 I’m so glad that the applesauce sub worked out! A double batch def sounds like a good idea for next time. Happy baking (and eating)! 🙂
Could you leave out the maple syrup? I’m not allowed sugar at the moment… can sub the coconut sugar, but do I need to add more liquid without the syrup?
Hi Shelley, you could try using applesauce as a substitute. Or perhaps adding in a few tablespoons of milk for added moisture. I haven’t tried this myself, so I’m unsure of the results. Please let me know how it turns out for you if you try it. Good luck! 🙂
Wow what an amazing recipe there! I’ve tried a couple of your recipes and so far it has been great. Thanks a lot for sharing.
At our house we’ve a lot of food allergies including all nuts. Do you happen to have gluten free vegan nut free vanilla cake recipe to share? I haven’t had much success with this one.
I’m so happy to hear it, Rhonda! 🙂 I haven’t worked on a gluten free vegan vanilla cake just yet. As soon as I do, and it’s as amazing as you deserve, I’ll share it. Happy baking!
Would it be possible to make this recipe in a loaf pan (as a bread instead of muffins)?
Hi Andrea! Hm, that should work fine. Let me know how it goes!
I just made this in a 9×5 loaf pan and it worked well (was feeling too lazy to put into muffin tins, LOL)! Baked for 48 minutes at 350 degrees. Thanks, Beaming Baker, for dreaming up consistently good recipes! You’re my new go-to now that Minimalist Baker is no longer a vegan food blog.
★★★★★
Lol!!! I love that you just went and loafed this recipe up! 😉 Thank you, Amy, for giving my recipe a shot and letting me know how it turned out. Happy baking!!
Could I replace the oil with apple puree or a nut butter? Thanks
Hi Unity, try subbing the oil with apple purée and see how you like the texture first. If it’s too moist, leave out a tablespoon for the next batch. Enjoy!
These are delicious! I made a few subs- 1/2 oat flour and 1/2 GF all purpose flour, regular sugar instead of coconut, 1/2 fresh and 1/2 frozen blueberries, and apple cider vinegar because I didn’t have any lemon juice. They still ended up really tasty! Thanks!
★★★★★
Awesome! So glad to hear you enjoyed them with the subs Kat!
Just made this recipe @ 5:00am for my daughter’s breakfast, healthy and amazing. Beaming Baker does it AGAIN! Thank you! .
★★★★★
Fresh-baked muffins for breakfast?!? .. Is there anything better? So glad you’re continuing to enjoy my recipes, Kami!! Big hugs!!
Can I use Almond milk instead of non dairy milk?
Yep! I typically use almond milk in mine. 🙂
Can you use Honey instead of Maple syrup?
Hi Cindy! Yep, that should be fine. Happy baking!
I made these yesterday, but I didn’t have coconut sugar so I used erythritol along with the maple syrup. I got 10 muffins from the mix. I sprinkled a little flax meal on as well. Very good!
★★★★★
So cool that the erythritol worked! Thanks for letting me know about the substitute and your results. Happy you enjoyed my recipe! 🙂
This recipe sounds awesome! I’m planning on trying it out sometime next week. Could raw cane sugar possibly be used instead of coconut sugar?
Thanks Nyia! I think raw cane sugar would work just fine. Let me know how it turns out! 🙂 Happy baking!
Made the muffins today with the raw cane sugar, and they turned out great! Thanks so much for sharing this recipe!
★★★★★
Hi Nyia! Thanks so much for reporting back. 🙂 I’m so pleased to hear that you loved them. Happy eating! 😉
My new favorite muffin recipe. Added hemp seeds for additional plant powered protein and a little more milk as the seeds thickens the batter !
★★★★★
Oh that’s so wonderful to hear Tiff! Glad it worked out for you with the hemp seeds!
Um, yum! I think sifting the oat flour really helped. I also just added the maple syrup for sweetener and found it just right. This is my first vegan muffin attempt and it is delicious! Thank you so much for a fabulous recipe. Better yet my 2 year old and husband loved them too.
★★★★★
Yay!!! Oh yes, sifting the homemade oat flour really helps. 🙂 I’m truly so happy to hear that your very 1st vegan muffin attempt went wonderfully. Phew! Happy baking (and eating) to you and your fam. ❤️
Hallelujah and Amen!! At last some healthy baking that my nine year old daughter will eat!! She has been refusing to eat her healthy lunches and comes back home from school with nearly all her food – the exception being what she manages to trade for a slice or a chocolate muffin made by one of her friends’ mums. But when I gave her one of these muffins not only did she not spit it out – but she kept on eating. And not only did she eat it all – but SHE ASKED FOR ANOTHER ONE!!! Demeter, you have rescued me!!! I was on the verge of caving and just giving her the unhealthy food she desired. But now I know you really can make healthy food taste good, I can’t wait to try your other recipes. Thank you so much!!!
Oh my WOW!! Olivia, I am so thrilled to read your comment!! It is one of my biggest goals in life to show that healthy food can taste just as good as unhealthy food—especially when I make treats for my mom (who didn’t believe it til I started proving it lol). Your experience with your daughter is so inspiring and motivating for me. Three cheers for you for making her healthy treats from scratch!! (How lucky is she??) Can’t wait to see what you try next!
What did I do wrong?!
Mine turned out pretty badly.
Better was too dry, added a little bit more milk & coconut oil.
Taste was great but they resembled something like cookies rather than muffins !!!
P.s first time making something healthy with no butter etc ….
Hi Maria, oh no! It’s a bit hard to say what happened since I wasn’t there in the kitchen with you… 🙁 Let’s see: well, I definitely wouldn’t recommend altering the batter unless you’d already tried/baked the recipe and it didn’t suit you. Secondly, did you make any changes or subs to the recipe? For example, used coconut flour instead of oat flour? Or made your own homemade oat flour? I hope I can help! 🙂
Can you use Frozen Blueberries?
Hi Carly, that might work! I haven’t tried it myself… so let me know how it turns out! 🙂
It worked out great!
Awesome!! Thanks for letting me know! 🙂
I did and they were magic!
I’ve made these muffins multiple times now, and each time they’re amazing! I love Beaming Baker’s recipes. I omitted the coconut sugar altogether, and they were still very sweet! I added cardamom, nutmeg, and cinnamon too. Love this website!
★★★★★
Hi Mimsi! Woohoo!!!! I’m seriously so happy to hear all of this! 🙂 It’s so cool to hear about your changes & your add-ins. Isn’t cardamom the best? Big hugs!!!
I love this recipe! These muffins are divine. I ate so many of them! Perfectly easy recipe, and awesome results. The more blueberries, the better. These muffins taste super good refrigerated too, but I don’t mind cold food as a principle so that may just be my personal taste. I always love Beaming Baker’s recipes (you can’t go wrong!)
★★★★★
Yay!!!! Love that you couldn’t resist these, Isalee! ❤️❤️ Btw, this —> “I always love Beaming Baker’s recipes (you can’t go wrong!)” just MADE MY YEAR!! Big hugs & wishes for many, many more tasty, fun baking sessions for you, love! (With super cold treats!!)
Is it possible to use gluten free flour? Not GF oat flour? Thank you!
Hi Remi! Yep, that should work fine. 🙂
Will almond flour work?
Hi Mary, unfortunately, I wouldn’t recommend it. Oat flour is much drier & more absorbent of wet ingredients than almond flour.
Can i use gluten free all purpose flour instead of oat flour?
Hi Mariana! Yep, that should work fine. 🙂
Hi Demeter, You’ve done it again. Your muffins are cooling on the rack and now are ready to taste. They are fab. This is another successful recipe. Thanks once again. I really think alot of your capabilities as a recipe developer. I will be using this for my next shin-dig at church, of which many people are gluten sensitive.
Hi Dezi, I’m so happy to hear that you’ve enjoyed another one of my recipes! Your words and your compliments mean a lot to me. Hope everyone at church enjoys!
These 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.
Ooh smelly oil is no good. . So Happy to hear you enjoyed the muffins!
I love how packed with blueberries these muffins are! So delicious!
★★★★★
Exactly! Bursting with blueberries! .
These 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!
★★★★★
Oh that sounds like so much fun! . Hope your kiddos enjoyed them!
My daughter loves blueberry muffins but she usually just picks out the blueberries! But not with these sweet treats; she gobbled up the whole thing!
★★★★★
LOL! Well I’m honored to hear she was such a fan of these! .
Sounds fantastic! Definitely having this for breakfast, such a perfect way to start the day!
★★★★★
Oh I couldn’t agree more Melanie!
Can we use regular milk instead non dairy milk if i am making non vegan muffins
Thanks
Anita
Hi Anita! I haven’t tried it, but that should work fine. Let me know how they turn out! 🙂
These muffins look so delicious! Definitely making a batch of these for breakfast tomorrow
★★★★★
Woohoo! Sounds like your gonna have one tasty breakfast! ..
They look bursting with fruity flavor!
★★★★★
Oh you know it Jade!
These muffins look so tender and perfect!
★★★★★
Oh yes, they have the best crumb! .
I loved these muffins! So easy to make and so delicious!
★★★★★
Fantastic! So happy to hear it Toni!
These blueberry muffins are LEGIT! I’m making them this weekend!
★★★★★
LOL thanks Lisa! . Can’t wait to hear what you think!
I’d love to have such a healthy snack to pack on my weekend trip. Thanks for sharing!
★★★★★
Yes, these would be perfect to bring on a trip!
Yum! The perfect brunch! Love that these are super healthy too!
★★★★★
Exactly! They’re a total win-win! .