These gluten-free, dairy-free blueberry muffins are incredibly moist with a rich buttery flavor. Enjoy them with your morning coffee, as an afternoon snack, or grab one for dessert!
The muffins are delicately balanced with a crunchy top (thanks to a little bit of cane sugar) and a luxurious center that oozes with warm blueberries and hints of butter.
Notes of creaminess consume the muffins, but no butter is in them. This is thanks to vegan buttermilk made from non-dairy milk and lemon juice. It's the secret ingredient to make these blueberry muffins melt in your mouth.
This recipe went through 8 trials to get it just right and adding vegan buttermilk took them from good to absolutely incredible. LuluGreen's gluten free lemon blueberry muffin was the inspiration behind this muffin recipe. If you're close to Boston, make sure to check them out and grab a latte while you're there!
Gluten-free dairy-free blueberry muffin ingredients
These gluten-free muffins come together with 11 simple ingredients. Grab a mixing bowl, a glass measuring cup, and the following ingredients:
- Juicy blueberries (frozen wild berries or fresh blueberries)
- Almond flour & oat flour: these two gluten-free flour alternatives work beautifully together in baked goods as the oats help to provide structure and almond flour creates a light and fluffy muffin.
- Baking powder and soda: both of these work together to help make sure the insides of the muffin cook and help the muffins to rise as well.
- Salt is used for flavor and tying all of the ingredients together.
- Vegan buttermilk comes together by combining a bit of non-dairy milk & lemon lemon juice in a measuring glass and whisking it together. The magic comes from letting it sit for 2-3 minutes. As it sits, the mix turns into a thick and slightly lumpy consistency which is exactly what we want.
- Maple syrup provides additional nutty flavors, gives a natural sweetness to the muffin, and helps to bind everything together.
- Avocado oil: a neutral oil that adds healthy fats and provides just the right amount of moisture when combined with vegan buttermilk.
- Cane sugar for topping, because what muffin is complete without a golden brown, crunchy top?
How to make easy gluten-free vegan blueberry muffins
To make the muffin batter, we are going to combine all the dry ingredients in a large bowl first. Then, create vegan buttermilk using plant-based milk and lemon juice and add it, along with the other wet ingredients directly to the dry ingredients. Stir in blueberries and scoop the muffin batter into a prepared muffin tin.
The very best part that should not be skipped, is topping each muffin with a (large) sprinkle of cane sugar. This helps not only create a bakery-style muffin but also a sensationally crisp muffin top that is *chefs kiss* good.
For full instructions and recipe ingredients, scroll to the recipe card below
Top tips for making the best gluten-free muffins
- Use fresh ingredients. Using fresh baking soda or baking powder is extremely important. Be sure both of these ingredients are always sealed tightly and check expiration dates before using. If your muffins don't cook in the middle, it most likely is due to these two ingredients having gone bad.
- Flour to liquid ratio. Be sure to pack the flour tightly (removing any additional air from the scoop) and use liquid measuring cups (I love using a glass measuring cup like this one for liquids) to ensure the measurements are correct. Using too much flour or too little liquid will result in less fluffy, dry muffins.
- Cookie scoop. Use a cookie scoop to ensure even baking. This allows each muffin to be the same size and gives a smooth top to the muffins. I used a large 2.6 scoop.
- Oven temperature. Even though we set the oven to a specific temperature, sometimes the inside of the oven can actually read at a different temperature. I highly recommend getting an oven thermometer to make sure the oven temperature is accurate - especially if you are a frequent baker! If for any reason your muffins burn on the outside but are raw on the inside, this is due to the oven being too hot.
- Muffin tin and muffin liners. Be sure to line a muffin pan with parchment paper muffin cups/liners to prevent the muffins from sticking to the pan. We are only making 8 muffins vs. the standard 12 so leave the extra 4 empty (adding water is not necessary).
- Wire rack. After the muffins have cooled slightly, remove them and place them on a wire rack to prevent the bottoms from becoming too wet or soggy as they continue to cool.
- Flours: I don't recommend substituting either of the flours. The combination of the oat and almond flour keeps the muffins light while also providing enough flour for them to cook properly.
- Blueberries: fresh blueberries and frozen blueberries both work in this recipe. I prefer using wild blueberries as they have the most amount of flavor and fit well in muffins!
- Dairy-free milk: I used flax milk which has a thicker consistency but almond milk, soy milk, and coconut milk will work just as well.
- Pure maple syrup: I haven't tried it with date syrup or un-honey, but other liquid sweeteners should work with a slight taste variation. If you try it - let me know!
- Avocado oil: I think avocado oil tastes best in this recipe but refined coconut oil, olive oil, vegetable oil, or another other neutral oil will work.
- Cinnamon: for a hint of warmness add ½ a teaspoon of cinnamon.
- Pure vanilla extract: vanilla extract is not necessary but can be added for additional sweetness and to help round out the flavors if desired.
- Lemon blueberry muffins, add an additional tablespoon of lemon juice to the batter, and a teaspoon of lemon zest for an extra citrus zing. If you love lemons, be sure to check out my Coconut Lemon Poppy Seed Muffins. It's another great gluten-free muffin recipe!
- Blueberry muffin smoothie. If you love blueberry muffins, make this dairy-free blueberry muffin protein smoothie ASAP.
These gluten-free blueberry muffins are best fresh out of the oven, however, they will last for a few days on the counter/ at room temperature.
- Room temperature: for best results, keep in a bakery bag or food-safe brown paper bag for up to 3 days. An airtight glass container also works, the muffins just soften and get that cupcake-like texture quicker when stored this way.
- Fridge: store covered in the fridge for up to 5 days.
- Freezer: store in an airtight container for up to two months. Remove from the freezer and let thaw at room temperature.
The muffins can be enjoyed at any temperature (even cold!). If you prefer a warm muffin, cut the muffin in half and warm it on a griddle pan on the stove stop for best results.
Easy Gluten-Free Dairy-Free Blueberry Muffins
- 2 cups almond flour, packed*
- ½ cup oat flour, packed*
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup flax milk
- 1 tablespoon lemon juice
Other wet ingredients
- ¼ cup maple syrup
- 2 tablespoons avocado oil
- 1 heaping cup fresh or frozen blueberries
- pinch of cane or turbinado sugar (on each muffin)
- additional blueberries (optional)
- sliced almonds (optional)
- Preheat oven to 350°F
- Add all dry ingredients to a medium-sized mixing bowl and stir until combined.
- Add flax milk and lemon juice to a measuring glass or small bowl and whisk together. Let it sit for a minute while you add the maple syrup and avocado oil to the dry ingredients. Add the buttermilk and stir until combined. The batter should resemble a cookie dough consistency. Lastly, fold in the blueberries.
- Line a muffin pan with 8 liners. Using a cookie or ice cream scoop (I used a large 2.6 scoop), fill each muffin tin. Top with a sprinkle of cane sugar, extra blueberries, and/or sliced almonds. Place into the oven (on the middle rack) and bake for 20 minutes or until the tops are golden brown and a toothpick comes out clean.
Did you make these gluten-free dairy-free blueberry muffins? I would love to know your thoughts - leave a review below and let me know how they turned out!