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You are here: Home / Breakfast / The Best Vegan & Gluten-Free Blueberry Muffins

The Best Vegan & Gluten-Free Blueberry Muffins

By Flora & Vino 15 Comments

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The Best Vegan & Gluten-Free Blueberry Muffins naturally sweetened with maple syrup for a nutritious breakfast or snack.

The Best Vegan & Gluten Free Blueberry Muffins served on blue plate with a knife on wooden board

Well, well, well. If it isn’t Sunday again.

I’m writing this blog post from our community pool.

It’s Sunday and I wanted to bring my work outdoors.

This sounds like a reasonable thing, yes?

Aside from the fact that I’m typing this on tiny half visible keys over shrieks and splashes of kids and the gossipy couple that sat down in the chair next to me (out of all the seats!).

I really can’t believe it’s August already, can you?

So I keep harassing myself with not so gentle reminders to get outside and enjoy the sunshine while it’s here.

But enough about me– can we talk about breakfast?

Let’s talk about these Vegan & Gluten-Free Blueberry Muffins.

Correction: The BEST Vegan & Gluten-Free Blueberry Muffins!

They only require one bowl, a serious love of blueberries, and a mug of something warm to enjoy them with.

muffin batter in a glass bowl topped with blueberries with wooden spoon

Make Vegan & Gluten-Free Blueberry Muffins

Do you know the vegan muffin woman?

She’s back at it again.

A lot of you on Instagram asked for a muffin without bananas.

That sounds a lot like baking challenge if I ever did hear one, don’t you think?

Challenge accepted.

While the whole blueberry banana thing is pretty tasty, I wanted to make a muffin that doesn’t rely on the sweetness and stickiness of bananas to come together.

Plus, when you think of the classic blueberry muffin, you don’t necessarily want that hint of banana in there, you know?

What you do want: juicy blueberries, a fluffy sweet batter, and a powerhouse of protein, healthy fats, and complex carbs without any added oils!

Teecino tea in mug on wooden board

How to Make Vegan & Gluten-Free Blueberry Muffins

The Best Vegan & Gluten-Free Muffins…

are lightly sweetened with pure maple syrup and apple sauce without any banana!

The flour uses my favorite combination of oat and almond flour– this produces a moist muffin (but not too moist!) that’s soft but without sinking.

A flax “egg” and an additional spoonful of chia seeds helps to tie everything together while adding omegas, fiber, and protein.

I used frozen blueberries in my muffins, but fresh will work great, too!

If you’re using frozen like me, rinse and dry them well to thaw before adding to the batter to ensure they won’t water things down.

Half an hour later, you have these.

*see photo below and insert swoon here*

The Best Vegan & Gluten Free Blueberry Muffins baked on cooling rack with knife

Teecino Tea

My favorite way to enjoy these Blueberry Muffins is with a cup of chicory root tea!

Have you guys ever heard of chicory root tea before?

I first stumbled upon Teecino at Expo West and was immediately intrigued by the “caffeine free” branding, having recently quit coffee back in January.

I still love warm beverages, though, as part of my daily ritual to wake up, and sometimes before bed, and that’s where chicory tea comes in.

Teecino is a chicory root based tea made from roasted herbs blended with fruits, nuts, herbs and spices to produce some pretty sweet flavors.

These tea bags are packed with antioxidants and fiber and the best part is that they give you a natural energy boost while being completely caffeine free!

Being a medium/dark roast kind of a girl most of my life (my Dad taught me to like it black!) my favorite blend is the Dandelion Caramel Nut Medium Roast.

This creamy blend is slightly nutty, slightly sweet flavor.

Try it with a splash of almond milk, and, of course, some plant-based baked goods on the side for dunking.

The Best Vegan & Gluten Free Blueberry Muffins served on blue plate with a knife on wooden board with tea

How to Serve Vegan & Gluten-Free Blueberry Muffins

These Blueberry Muffins are so versatile!

Make a batch for your office, your kids, your beau, or yourself.

I like to bake them in advance and refrigerate/freeze for easy grab and go snacks during the week.

They’re great with a velvety cup of something hot for your morning breakfast, or with a smear of nut butter or coconut butter as a mid-morning or afternoon snack.

Try throwing them in a yogurt bowl for something a little different!

The recipe makes 9-12 smaller muffins, so I recommend doubling the recipe if you want more!

(And who doesn’t?!)

Enjoy!

The Best Vegan & Gluten Free Blueberry Muffins served on blue plate with a knife on wooden board with mug of tea

More Vegan Muffins

  • Apple Acorn Squash Muffins

  • Banana Chia Chocolate Chip Muffins

  • Double Chocolate Double Green Zucchini Muffins

  • Pumpkin SunButter Chocolate Chip Muffins

  • Pumpkin Cacao Cranberry Muffins

  • Carrot Cake Almond Flour Muffins

  • Zucchini SunButter Chocolate Chip Muffins

  • Purple Sweet Potato Muffins

  • Lemon Cashew Chia Seed Muffins

  • Peanut Butter Banana Bread Swirl Muffins 

  • Oil-Free Dark Chocolate Beet Muffins

  • Strawberry Hemp Heart Muffins

I Want to Hear From You

If you make this Vegan & Gluten-Free Blueberry Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

The Best Vegan & Gluten Free Blueberry Muffins served on cooling rack with one muffin split open

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The Best Vegan & Gluten-Free Blueberry Muffins


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  • Author: Flora & Vino
  • Total Time: 45 mins
  • Yield: 9-12 small muffins
  • Diet: Vegan
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Description

The Best Vegan & Gluten-Free Blueberry Muffins naturally sweetened with maple syrup for a nutritious breakfast or snack.


Ingredients

  • 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)
  • 1/2 cup unsweetened almond milk
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup maple syrup
  • 1 cup almond flour
  • 1 cup gluten-free oat flour
  • 1⁄4 tsp ground cinnamon
  • 1 TBSP chia seeds (optional)
  • 1/2 cup frozen or fresh blueberries + more for topping
  • coconut oil spray or muffins liners

For serving

Teecino Dandelion Caramel Nut Roasted Herbal Tea


Instructions

  1. Preheat the oven to 350°F and line a muffin tin with liners or spray with coconut oil spray.
  2. Prepare the flax egg in a large mixing bowl and whisk to combine. Allow the mixture to set for ~5 minutes to gel.
  3. Add the applesauce, almond milk, and maple syrup and stir to combine.
  4. Add in the almond flour, oat flour, cinnamon, and optional chia seeds and stir again until the batter is thick and well-combined.
  5. Gently fold in the fresh or frozen blueberries with the batter.
  6. Using a spoon or cookie scoop, divide the batter between the muffin tins so they’re 3/4 of the way full. Sprinkle a few blueberries on top, if desired.
  7. Bake the muffins for 30-35 minutes, or until they’re golden brown on the edges and slightly firm to the touch. Remove the muffins from the oven and allow them to cool for 15 minutes before serving.
  8. Serve with your favorite Teecino blend!
  9. Store leftovers muffins in the refrigerator for 5- 7 days and enjoy chilled or reheated.

Notes

Recipe updated February 2022

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Snack, Muffin
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Teecino, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Healthy Snacking, Meal Prep, Oil-Free, Refined Sugar-Free, Sweets & Treats

You may also like:

Cinnamon Roasted Carrot Cake Shakes (Banana-Free)
Vegan Apple Cider Donuts
Maple Tahini Overnight Oats

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Reader Interactions

Comments

  1. Joy Mallonee

    August 5, 2018 at 4:51 pm

    How much maple syrup?

    Reply
    • Flora&Viino

      August 5, 2018 at 4:53 pm

      Hi Joy! I just updated the post to reflect this– thanks so much for catching this! 🙂 It’s 1/4 cup, or more, if you prefer sweeter!

      Reply
  2. Georgina

    August 5, 2018 at 10:20 pm

    Hi! Is it possible to use all oat flour?

    Reply
    • Flora&Viino

      August 6, 2018 at 6:53 am

      Hi Georgina, Yes, you can! I’ve tried them this way before. XOXO.

      Reply
      • Georgina

        August 6, 2018 at 10:13 pm

        Thank you! Btw is there a way to use dates instead of maple syrup or can I omit the maple syrup and add more liquid?

        Reply
        • Flora&Viino

          August 7, 2018 at 6:24 am

          I would try adding 1/3-1/2 cup pureed dates to substitute the maple syrup. I haven’t tried this yet, but it should work just fine! Let me know how it goes!

          Reply
          • Georgina

            August 7, 2018 at 11:12 pm

            Thank you!

  3. danielle

    June 8, 2019 at 12:40 pm

    these look perfect! do you think I could use honey instead of maple syrup? many thanks!

    Reply
    • Flora & Vino

      June 9, 2019 at 10:19 am

      Yes I do! They might have a bit more of a honey flavor but it should be an equal substitution! Let me know if you try and how it worked so I can share! 🙂

      Reply
  4. Amanda

    July 25, 2019 at 9:00 am

    Can you sub almond or coconut flour for the oat flour?

    Reply
    • Flora & Vino

      July 28, 2019 at 11:24 pm

      Hi Amanda,

      I haven’t tested either. Coconut flour won’t work, but almond flour is worth a shot. Let me know how it turns out if you try!

      XOXO
      Lauren

      Reply
  5. Kelly Makela

    July 24, 2020 at 9:52 pm

    are the chia seeds optional?

    Reply
    • Flora & Vino

      July 30, 2020 at 9:29 pm

      Hi Kelly,

      Yes, the chia seeds are optional!

      XOXO Lauren

      Reply
  6. Hillary Szeto

    May 16, 2021 at 7:26 pm

    Hi, I am making these for my children who have nut allergies. Can I substitute Namaste GF flour for the Almond flour?

    Reply
    • Flora & Vino

      August 2, 2021 at 5:35 pm

      Hi Hillary,

      I’ve never tried with this flour so I can’t say for sure. Let me know if they turn out!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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