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Vegan Blueberry Muffins

Vegan & Gluten Free Blueberry Muffin

Rainy Days call for big batch baking!  These were on the menu this week for breakfast and snacks and I doubled the recipe to stock the freezer.  This recipe is adapted from my one of my favorite muffin recipes EVER – My Darling Vegan’s Blueberry Muffins.  They are so good I have made them with all types of berries and they taste wonderful with all of them.  I have made them with fresh and frozen berries and they work well with both. I like this recipe best with 1 cup regular flour and 1 cup whole wheat flour, but they also worked well with the gluten free blend – see the notes in the recipe.  If you make them let me know what your favorite combination is in the comments!

Vegan & Gluten Free Blueberry Muffin

Vegan Blueberry Muffins (Gluten Free Optional)

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings:16 Muffins
Course:Breakfast, Snack
Keyword:Gluten Free, Kid Friendly, muffin, Quick Recipes, Vegan


  • 1 cup almond milk or favorite plant based milk(see note 2 below)
  • 1 teaspoon apple cider vinegar
  • 2 cups flour see note 1 below
  • 2 teaspoons baking powder add 1 teaspoon if using a gluten free blend
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup Maple Syrup
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1½ - 2 cups fresh blueberries you can use frozen


  • Preheat the oven to 350F and line a muffin tin with baking cups or lightly grease a muffin tin
  • In a small bowl combine almond milk and apple cider vinegar and allow to sit for 10 minutes to curdle
  • In a larger bowl combine flour, baking powder, baking soda and salt
  • Add maple syrup, canola oil and vanilla to the almond milk/vinegar mixture and stir to combine. Pour wet ingredients into the dry ingredients until well incorporated - Be careful not to overmix
  • Fold in blueberries
  • Using a large ice-cream scoop portion into muffin tin
  • Bake for 20-25 minutes until a knife inserted in the middle comes out clean
  • Remove from heat and allow muffins to cool before removing from pan


Note 1: I like the taste of all-purpose flour for these muffins the best if you do not have a gluten allergy, but I tested them out with an Oat Flour and an All-Purpose Gluten Free Flour Blend and both worked well – the Oat Flour had a better texture
Note 2: If using Oat Flour decrease the milk to ¾ cup
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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