Vegan Bluberry Muffins

Total Time: 30 MINUTES

Cook Time: 20 MINUTES

Prep Time: 10 MINUTES

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  • 2 cups All Purpose Gluten Free Flour
  • 2 tsps Baking powder
  • 3/4 Coconut sugar
  • 1 cup Oat milk or other plant based milk (unsweetended)
  • 1/3 cup Unsweetended apple puree
  • 1 tsp Vanilla extract
  • 1 1/2 cups Blueberries (fresh or frozen)


  1. Preheat the oven to 250F (175C). Line a muffin tin with muffin cases.
  2. In a large mixing bowl, combine the flour and baking powder.
  3. In a separate bowl, whisk together the sugar, oat milk, apple puree, and vanilla extract. Add to the dry ingredients and mix well until combined. Gently fold in most of the blueberries, saving some for garnish
  4. Scoop the batter into the miffin liners and top with the remaining blueberries
  5. Bake for 20 to 25 minutes or until a toothpick comes out clean. Let cool before serving and enjoy!


Free From: gluten, dairy, nuts
Leftovers: Store at room temperature in an airtight container for up to three days. Refrigerate in an airtight container for up to one week or freeze if longer.
Serving size: One serving is equal to one muffin
More flavor: Replace some of the milk with orange or lemon juice
No apple sauce: Use dairy or vegan butter, coconut oil or olive oil instead
No blueberries: Use nuts, dark chocolate chips, raisins or any fresh or frozen fruit of your choice
No all purpose gluten free flour: Use spelt, whole wheat or all purpose white flour.

Nutrition Information:

YIELD: 12 servings

Serving Size: 1

Amount per serving

Calories: 148




SUGAR: 12g


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