Low-Fat Low-Carb Low-Sugar
Vegan + Vegetarian

Vegan Blueberry Muffins

Prep: 15 mins
Cook: 15 mins
Servings: 12

These swoon-worthy blueberry muffins are so flavorful it’s hard to imagine that they’re both gluten-free and vegan!


  • 1 cup frozen organic blueberries
  • 1¾ cups King Arthur gluten-free flour
  • ½ cup organic raw sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup water
  • 1 tablespoon apple cider vinegar
  • ½ cup organic almond milk
  • ¼ cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)00%
Saturated Fat (g)00%
Carbohydrates (g)00%
Protein (g)00%
Sugars (g)00%
Fiber (g)00%


  1. Preheat oven to 350 degrees F. Line muffin tin with paper cupcake liners or spray with coconut oil.
  2. In small bowl, coat blueberries with 1 tablespoon of the gluten-free flour blend. Set aside.
  3. Sift together gluten-free flour, baking powder, baking soda, and salt. Set aside.
  4. In large mixing bowl, combine milk, water, and apple cider vinegar. Let mixture sit for 5 minutes. Then stir in the sugar, coconut oil, maple syrup, vanilla, and lemon extract. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries to the batter.
  5. Scoop batter into prepared muffin tin and bake for 15-18 minutes, or until golden brown.
  6. Remove from pan, allow to cool on cooling rack for several minutes, and then enjoy!


Crushed walnuts are a great addition to this recipe!

Vegan Blueberry Muffins

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