Gluten Free Vegan Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins get their lift from a flax egg and a splash of apple cider vinegar, which team up with baking powder and baking soda for that perfectly domed, golden top. Juicy blueberries are folded in at the last second so they stay whole and burst with every bite, while a sprinkle of sugar on top bakes into a delicate, crackly crust. Plant-based milk and neutral oil keep the crumb soft and moist without any dairy or eggs anywhere in sight. Best of all, this one is a genuinely solid pick for a gluten free rotation, no matter the occasion — weekday breakfast, weekend brunch, or an afternoon snack with coffee. Simple pantry staples and a one-bowl mixing method make this a low-fuss bake that still turns out bakery-worthy muffins every time.

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Ingredients

12 servings

For the flax egg

For the muffins

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp organic cane sugar (for topping)

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with muffin liners or lightly grease each cup.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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