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Healthy Vegan Gluten Free Blueberry Muffins: my favorite vegan gluten free blueberry muffins are easy ‘n moist! The best healthy blueberry muffin recipe—made with oat flour and healthy ingredients! #Healthy #Muffins #Vegan #GlutenFree #Blueberry | Recipe at BeamingBaker.com

Healthy Vegan Gluten Free Blueberry Muffins


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 26 mins
  • Total Time: 51 minutes
  • Yield: 8-12 muffins 1x

Description

Healthy Vegan Gluten Free Blueberry Muffins: my favorite vegan gluten free blueberry muffins are easy ‘n moist! The best healthy blueberry muffin recipe—made with oat flour and healthy ingredients!


Ingredients

Scale

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

Add-in Ingredients

  • 1 ½ cups fresh blueberries

Optional Topping

  • 23 tablespoons fresh blueberries

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, baking soda, baking powder and salt.
  3. 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.
  4. In a medium bowl, whisk together all wet ingredients: milk, lemon juice, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
  6. 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.
  7. 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 Healthy Vegan Gluten Free Muffins

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: Try making Homemade Oat Flour | Coconut Oil | Coconut Sugar | Pure Maple Syrup

Storing Instructions: 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 ToolsCupcake Muffin HolderCitrus SqueezerMuffin Pans (2pk) | Cooling Rack | Flour Sifter | Mixing Bowls | 4 Event Timer | for perfect domed topsTrigger Ice Cream Scoop – For Muffins

  • Category: Breakfast, Snack
  • 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

Keywords: healthy blueberry muffin recipe, vegan gluten free muffins