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a gluten free blueberry muffin cut in half on a small white plate.
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Gluten Free Blueberry Muffins

These soft and fluffy Gluten Free Blueberry Muffins are bursting with berrylicious flavors. Easy to make and finished with a sweet crumb topping, they’re the ultimate gluten free muffins! Egg free and dairy free.
Prep Time14 minutes
Cook Time24 minutes
Total Time38 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 22 muffins
Calories: 176kcal
Author: Nora Taylor

Ingredients

Muffins

  • 1 1/2 cups soy milk unsweetened
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flaxseeds
  • 2 cups gluten free flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup neutral flavored oil canola or avocado
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups fresh blueberries or frozen, see notes

Optional crumb topping

  • 1/2 cup gluten free flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup melted vegan butter or coconut oil
US Customary - Metric

Instructions

Prepare crumb topping

  • In a small bowl, stir the flour, sugar and cinnamon together. Pour in the melted vegan butter and mix with a fork until you have crumbs. Chill in the refrigerator while you make the muffin batter.

Make the muffins

  • Preheat the oven to 400 degrees F and line two standard muffin pans with liners. Spray the liners lightly with nonstick spray. Sometimes vegan muffins like to stick so we won't let them!
  • In a glass measuring cup, combine the soy milk, apple cider vinegar and ground flaxseeds. Whisk with a fork for a minute until combined. Set aside.
  • In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Pour in the soy milk/vinegar/flax mixture, oil, vanilla and almond extract. Stir until well combined, but do not over mix the batter.
  • Fold in the blueberries gently with a spatula. Divide batter evenly in the muffin pans, about 3/4 of the way full. I got 22 muffins out of the recipe.
  • Sprinkle the tops of the muffins with the crumb topping, and add a few more blueberries on top, if desired. Place in the oven and bake for 24-28 minutes, until golden brown on top and a toothpick inserted comes out clean.
  • Let cool for 5 minutes in the pan, then move to a cooling rack. Enjoy!

Notes

  1. Gluten free flour - Use a quality gluten free flour. I prefer Better Batter, but King Arthur 1:1 Flour works, as well as others. Almond flour will not work, it must be a mix.
  2. If using frozen berries, do not thaw first. Roll them in a little flour then gently fold them into the batter.

Nutrition

Serving: 1of 22 muffins | Calories: 176kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 52mg | Potassium: 74mg | Fiber: 2g | Sugar: 16g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg