Go Back
Print
muffins on a wooden tray, shot level from the side.

Gluten Free & Vegan Blueberry Muffins

A deliciously light and fluffy gluten free vegan blueberry muffin recipe with only 15 minutes prep
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword Blueberry Muffins Recipe, Gluten Free Muffins Recipe, Vegan Blueberry Muffins Recipe, Vegan Muffins Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 Muffins
Calories 269 kcal

Ingredients

  • 60 g (1/4 cup) sunflower oil
  • 200 ml almond milk or any other non-dairy milk of choice
  • 8 tbsp maple syrup
  • Pinch of salt
  • 100 g (1 1/4 cuground almonds*
  • 50 g ground pistachios*
  • 150 g GF oat flour
  • 2 heaped tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 100 g frozen blueberries**

Optional Extra

  • About 20 pistachio kernels to decorate the top

Instructions

  1. Preheat oven to 185°c. Line a muffin tin with 9 cases.

  2. Place the sunflower oil in a mixing bowl along with the milk, maple syrup, salt and ground almonds and pistachios. Sift in the ground nuts if necessary***
  3. Sift in the flour, baking powder and bicarbonate of soda
  4. Mix well, adding a tiny splash more milk if it’s looking too dry
  5. Add the blueberries and fold in gently. Be careful not to crush them if you’re using fresh berries.
  6. Transfer the mixture between 9 muffin cases in a muffin tin. Add a couple of pistachio kernels to the top of each muffin now (if using).
  7. Bake in the oven for 20 minutes until risen, golden and a skewer comes out clean.
  8. Allow to cool slightly before removing them from the muffin tins. I was a bit too keen and nearly took the top off one of mine...

Serve and enjoy!

Recipe Notes

Notes:

*You can opt to use 150g of either the pistachios or almonds if you wish to, but note that using all pistachios will make your mix have a green tint.

**You can also use fresh blueberries if you’d prefer. I used frozen because I like the light blue swirl you get sometimes when they start to defrost.

*** Also, I grind my nuts myself using the milling blade in my blender. If you also do it this way, sift the flour into the bowl rather than mixing straight in to avoid lumps. Sometimes it sticks together as you mix it!