Vegan and Gluten-Free Blueberry Muffins

These vegan muffins have great blueberry taste and are gluten-free!

Serves: 12Prep: 10 minutesCook: 37 minutesTotal: 47 minutesDifficulty: Easy

Serves: 12


  • 2 cups gluten-free all-purpose flour
  • 3⁄4 cup Simple Truth Organic™ Cane Sugar
  • 1⁄4 cup brown sugar
  • 2 tablespoons Sugar in the Raw® Turbinado Cane Sugar (optional)
  • 3⁄4 teaspoon sea salt
  • 4 teaspoons baking powder
  • 1⁄2 cup neutral cooking oil (we used avocado oil)
  • 6 tablespoons So Delicious® or Silk® Plain Dairy Free Yogurt Alternative
  • 1⁄2 cup So Delicious® or Silk® Dairy Free Vanilla Almondmilk
  • 1 1⁄2 teaspoons vanilla extract
  • 1 cup Earthbound Farm® Frozen Blueberries


  • Preheat your oven to 400°F and add muffin liners to a muffin tin with 12 wells.
  • Except for 1 teaspoon of baking powder, add all dry ingredients to a small mixing bowl and whisk to combine.
  • In a separate large mixing bowl, whisk the oil and yogurt alternative together.
  • Add the Almondmilk and 1 teaspoon of baking powder to the oil/yogurt mixture then whisk to combine.
  • Slowly incorporate the dry ingredients to the wet until a stiff batter forms (you may need additional almond milk as necessary to make it workable).
  • Fold in the blueberries using a spoon or spatula until just combined.
  • Spoon the batter into each liner until almost full.
  • Garnish the tops with a sprinkle of turbinado sugar before baking (optional).
  • Bake at 400°F for 15-22 minutes or until golden brown.
  • Allow to cool for 10-15 minutes before removing from the tin and serving.