Gluten-Free Vegan Blueberry Muffins Recipe — Moist & Fluffy

The best gluten free vegan blueberry muffins are here! These muffins combine almond flour and sprouted brown rice flour with chia seeds for a tender crumb and a boost of fiber. They’re perfect for breakfast, a snack, or packed in a lunchbox.

Blueberry season is a highlight, and nothing beats a warm, freshly baked muffin. This recipe uses organic sprouted brown rice flour for a texture that feels more like bakery muffins than typical gluten-free, vegan bakes. If you’re experimenting with alternative flours, you’ll appreciate how well the almond and rice flours work together.

Gluten free blueberry muffins recipe

This recipe yields ten moist muffins with a mild sweetness and plenty of juicy blueberries. It’s flexible: use fresh berries when possible, or thaw frozen blueberries completely before folding them into the batter. The chia seeds add extra nutrition and a pleasant pop of texture.

What ingredients will you need?

Fresh blueberries are ideal, but frozen will work if thawed and drained. The original combination of sprouted brown rice flour and blanched almond flour gives the best texture—brown rice flour performs a bit better than white rice flour, so only substitute if necessary. If the batter seems too thick, add a tablespoon or two of room-temperature water to reach the desired consistency.

You can use unsweetened applesauce as the egg replacement or swap in one egg if you prefer. Both options produce excellent results.

How to make vegan blueberry muffins

Preheat the oven to 375°F and position the rack in the middle. Prepare a muffin tin with 10 parchment liners and lightly coat them with coconut oil.

In a large bowl, whisk together all wet ingredients until smooth. Sift the dry ingredients (except the chia seeds) into the wet mixture and stir gently until just combined—avoid overmixing. Fold in the blueberries and chia seeds.

Divide the batter evenly among the 10 liners, filling each about three-quarters full. The muffins don’t rise dramatically, so don’t worry about overflowing. Bake at 375°F for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Expert Tips

• Divide the batter evenly among 10 liners — the muffins won’t rise very high.
• Reserve ⅓ cup of blueberries to sprinkle on top just before baking for a pretty finish and extra burst of fruit.
• Bring wet ingredients to room temperature before adding melted coconut oil so it doesn’t solidify and create lumps.
• Brown rice flour gives a slightly better texture than white rice flour; only swap if you must.
• Check doneness by inserting a toothpick into the center — it should come out clean.

Vegan blueberry muffins with low sugar

These muffins are reasonably low in added sugar, with about 9 grams of sugar per muffin, making them a great choice for a lightly sweet breakfast or a satisfying snack.

If you want a gently sweetened muffin that still feels indulgent, these are ideal. Bake a batch and see how they fit into your morning routine — they’re often gone fast!

Can I freeze these muffins?

Yes. Store cooled muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or reheat from frozen.

How can blueberry muffins be reheated?

Warm them in the microwave for about 30 seconds, or slice and toast in a toaster oven for a crisp edge. Spread with butter or your favorite spread if desired.

More paleo muffin recipes and cupcakes you’ll love:

Healthy Carrot Cake Muffins

Keto Strawberry Muffins

Pumpkin Oat Flour Muffins

Paleo & Vegan Chocolate Chip Muffins

Healthy Peanut Butter Banana Muffins

Gluten Free Strawberry Cupcake Recipe