Gluten-Free Vegan Blueberry Muffins

vegan blueberry muffins that are gluten-free
Lovely blueberry muffins that are vegan and gluten-free.

Gluten-Free Blueberry Muffin Recipe (with vegan option)

Based loosely on my tried-and-true favorite Sour Cream Blueberry Muffins, this updated vegan and gluten-free recipe is wheat-free, egg-free, dairy-free, soy-free, nut-free. How's that for allergen-free goodness?


Whisk together in a mixing bowl:

1 1/4 cups sorghum flour
1/2 cup GF buckwheat, GF certified oat flour, or millet flour
1/2 cup potato or tapioca starch
1 cup organic light brown sugar, packed
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Add in and combine:

1/2 cup organic applesauce
1/2 warm vanilla rice milk
1/3 cup organic coconut oil or Spectrum Organic Shortening
2 teaspoons bourbon vanilla extract
Energ-G Egg Replacer mixed for two eggs


Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

If the batter appears too dry, add more rice milk, one tablespoon at a time.

If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flours damp.

The batter should be slightly thicker than wheat based muffin batter.

When the batter consistency looks good, gently stir in:

1 heaping cup fresh or frozen organic blueberries (still frozen, not thawed)

Spoon the batter evenly into the twelve baking cups. Sprinkle a little organic brown sugar on the tops if you wish.

Bake in the center of the oven for about 25 to 30 minutes if using frozen blueberries, until the muffins are golden and dry in the center (check with a wooden pick). If using fresh blueberries, cut back on the baking time and check for doneness at 18 to 20 minutes.

Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms).

These are oh-so-yummy warm from the oven.

For future snacking, wrap the muffins individually in foil, then freeze in a big zip-freezer bag. Thaw at room temperature or briefly re-heat in a microwave for thirty seconds.

Yields one dozen muffins.

Note- If you prefer using eggs, use 2 free-range organic eggs, beaten.

Recipe Source:

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Rob said...

Have you noticed the more '.... free' a recipe becomes, the more expensive it gets to make it and the harder it gets to find all the ingredients?

I love your recipes but finding half the ingredients here in Ireland is impossible and the remainder very difficult to source.

Also, baking begins to feeling like a chemistry lesson.

As a result I gave up on trying to bake a while ago - now I just stick with the simple things - fresh or frozen fruits and nuts.

Until such a time as I am located in a more allergy friendly country I think this will be the way of things...

burekaboy — said...

karina, i want to eat your muffins ;) ok, seriously .... these look GREAT; how do they fare to the gluten-full variety?

Sheri said...

What Rob said. And I live in the States! Seriously, you are doing a great job with your new diet and coming up with foods that work for you. I don't know if I could be as upbeat about all those allergies as you are. You are a tremendous role model to the allergic community.

Cindy said...

I'm a sucker for anything blueberry, so you're cheating here! These look delicious- how long do they hold up? Do you refrigerate leftovers immediately (or is that a silly question since there aren't any leftovers? :) )
I sometimes have trouble with GF baked goods not keeping long at room temperature.
Thanks and I'm glad to see new allergies haven't slowed down the flux of fantastic Karina food!

Fab Grandma said...

Oh, these look f-ing good! (hahaha) My daughter is coming to visit next week and you can bet we will be having some of these one day for breakfast. Thank you for the recipe.

ByTheBay said...

These look FABULOUS!

Alisa said...

Definitely an allergen-free award winner!

Karina Allrich said...

Hi Rob!

I try to keep ingredients simple - with a mix of flours I can get at the supermarket - rice, tapioca and buckwheat. But in Ireland, it might be maize flour for your starch. And if buckwheat isn't available, you could use any heavier flour with protein - almond, quinoa, brown rice.

Baking is - indeed - a chemistry lesson. Exactly! And when important components such as eggs (that leaven and bind) and gluten (that stretches and rises) are removed, the challenge is to find a sub that recreates that specific purpose. Not always easy! ;)

Bureka Boy! Babycakes, if you were nearby we'd do lunch. ;) The Sour Cream Blueberry Muffins I linked to would be fab with wheat flour. I used to make a blueberry bread with wheat flour that was fabulous. If I find the recipe, I'll send it to you.

Hey Sheri! Well, I never set out to be role model; you're very sweet. And believe me, I have my off days. Basically, what helps me the most is *knowing what's wrong* so that I can do something about it. I hate not knowing! Knowing is better.

Not to mention, giving up dairy and eggs and other allergens is making me feel SO much better! :)

Cindy, Oh, there's leftovers - otherwise I would not be able to fit into my jeans. ;)

For future snacking, wrap the muffins individually in foil, then freeze in a big zip-freezer bag. Thaw at room temperature or briefly re-heat in a microwave for thirty seconds.

Hiya Fab Grandma - Cool! If you can still do dairy, the Sour Cream Blueberry Muffins are awesome. These are good, too though. :)

Thanks, By the Bay!

And muchas gracias, Alisa!



Slacker Mom (aka Mrs. GF) said...

*happy sigh* Yay!! You are getting yummy breakfast treats again..thank goodness! rock..figuring out all this. Pluck, I tell you, you've got it in spades! ;)

Karina Allrich said...

Hey Slacker Mom,

Anything with blueberries will be on my to-make list. Next up is blueberry bread. ;)

Thanks, again, Sweetie!


Dianne said...

Wow! These look gorgeous Karina! I thought you'd find it difficult to bake with your new found allergies, its really nice to see you've found a way through it and are coming up with some brilliant new recipes


Karina Allrich said...

Hi Dianne! Thank you - it's great to see you. xoxo Karina

erin said...

I came across your blog and I love it. The recipes look delicious. I was a nursing mother to a very sensitive baby. I had to cut out everything but 6 foods for 5 months. Most of them were veggies. She reacted to everything else.

She is now on a medical food (elemental formula) and doing great, but she's also eating some solids.

Her first birthday is coming up in September and I am desperately trying to find a recipe for a cake before this Saturday.

We are seeing a kinesiologist who muscle checks foods for my daughter, and I would like to have something made that she can check. I am looking for something along the lines of a spice cake, pumpkin cake or ginger cake. She is soy/dairy/wheat/gluten/egg/nut free.

I saw a pumpkin cake recipe on your site, but it contains 3 eggs! I wasn't sure if I could use egg replacer? Any ideas?

Any advice would be greatly appreciated! Thank you so much!


Karina Allrich said...

Hi Erin,

I'm relatively new to the egg-free baking thing - but here's what I've found.

Cupcakes work better than cakes.

I use Ener-G Egg Replacer like this:

For two eggs:

1 tablespoon Ener-G Egg Replacer
3 tablespoons sparkling mineral water or club soda
1 tablespoon light olive oil
A tiny pinch of xanthan gum (may be omitted if you have none)

Whisk together till frothy and add it to the mixed batter, near the end of mixing. Pour batter and bake right away.

I think the pumpkin cake would work well - as cupcakes. I'd use the Egg Replacer formula for two eggs only, and up the baking powder by 1 teaspoon.

Try baking the cupcakes for 15 to 20 minutes - keep an eye on them; test with a wooden toothpick for doneness.

Also - there's a link on my banana cake recipe for allergen free cupcakes that Jennifer made, over at Weekly Dish. I'm not sure if they're egg-free (can't remember) but they may help some of you translate a recipe into allergen-free.

If anyone else has a tip for Erin - please chime in! :)


Cindy said...


I use ground flax and applesauce to replace eggs sometimes. I've never had a baked good with this substitution turn out bad- just remember that flax absorbs liquid and gives a denser texture.

Sorry Karina- I know I keep talking about flax which you don't do :( I'm too poor at the moment with all my medical testing bills coming in to buy extra egg replacers when I already have flax.


Maria said...

I've found good tasty cakes (and desserts of any description) to be one of the hardest things to make for a gluten and dairy-free diet. Not only do things usually look anaemic but they taste decidedly odd. But your muffins look fantastic so I will be feeding them to the allergy-free too.

GFCF Mommy said...

Karina, I am drooling just looking at these! They look so yummy and the Prince loves blueberries. You are on a roll lately with tasty veganish recipes! Keep it up!


Karina Allrich said...

Thanks for sharing the flax tip, Cindy! Even though I'm allergic to flax, many readers aren't. :)

Maria, These *are* pretty good. I also have other GF/CF recipes that are excellent - some with coconut milk. Peruse the recipe archives via the lebls on the left side bar. Dairy-free and GF/CF will have baked goods you can do.

GFCF Mommy! I hope the Prince likes these.

When you start with blueberries - you're half way there. ;)


Anonymous said...


I am in love with your blog. I have made so much amazing food and people can't even tell its GF...they are just amazed by what a good cook I am ;o)
I do have one question though...some of your recipes that claim to be corn free have baking powder in them...this actually is corn based though. I did some research and found an alternative

Corn Free Baking Powder
Gluten Free Recipe

1/3 cup baking soda
2/3 cup creme of tartar
2/3 cup arrowroot starch

Thanks again for everything!

Willsmomstacie said...

I just made some pumpkin muffins tonight with Ener-G egg replacer. I've made them before with regular eggs and my son LOVES them. Tonight was my first time with the replacer. Here's the recipe:

3 cups Flour (or gluten-free equivalent)
1 teaspoon Salt
2 cups Sugar (or whatever you wish to substitute or reduce)
2 teaspoons Baking Soda
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1/2 teaspoon Allspice (ground)

Mix above ingredients thoroughly. Make a well in the middle and add:
2 cups Pumpkin
1 cup Oil (or preferred oil substitute)
4 Eggs

They look fine and came out moist and well-formed. Not as browned as the real-egg version, but definitely look good. My husband says they taste great.

Hope this helps.

Anonymous said...


I noticed you use rice milk for this recipe which is not gluten-free. Just thought I'd pass that along. Love your blog

Karina said...

First, Thanks, Anon for the corn-free baking powder recipe! :)

Hi Stacie! These pumpkin muffins sound fab. Did you use egg replacer for four eggs? I usually do two in a recipe. Thanks!

Hi Lovemyboys- My rice milk is gluten-free- it is labeled as such.

Many rice milks are gluten-free. I'm not going to list all the GF brands here because the GF lists are widely available on the Internet (and I haven't had my coffee yet, so). ;)

There was one brand that used to process their rice milk with barley (their label does NOT say gluten-free) but I believe I read recently they are changing their formula to be gluten-free.


alison said...

I just made these and they are sooo good! I often find vegan muffins to be dense and chewy, but these were moist and the flavor was fabulous (maybe all that brown sugar... yum!) Thank you from our gluten-free, dairy-free and egg-free house!

Karina said...

Alison- I'm so glad! It's one challenge to bake gluten-free, but to bake gluten, dairy and egg free? Oy. It's not easy.

I've been thinking about converting these to donuts. I just got a donut pan.



paula said...

I made these muffins today and boy, they were GOOD. I added too many blueberries though which made them difficult to take out from the muffin pan. They are not too sweet and are great with a cup of tea

bernadette said...

hey karina,

i really want to make these muffins, but i'm not a big refined-sugar person. how might these come out if i was to substitute stevia or agave nectar for the brown sugar?



Katie said...

I love this recipe! I can really relate to some of the other comments of a science lesson, but I guess that's the price you have to pay for going wheat free! I also didn't have any of the alternative flours, so I substituted all of the dry ingredients (minus the spices) for one box of "Gluteno" Scone and Muffin Mix. This was easy and yielded yummy results. Why do you need "normal" muffins when you can have these! I can't wait to try the rest of your recipes, as baking (use) to be one of the things I missed after having to become gluten, egg, and dairy free. Thanks so much!

Karina Allrich said...

Paula- Too many blueberries? Is there such a thing? ;-) Glad.

Bernadette- I've had pretty good luck subbing sugar with agave. You'll need less liquid, and less agave than the sugar amount. I'd start with half the amount and taste test. Good luck!

Katie- Good to know other gluten-free flour mixes work. I've always had good luck using a gluten-free pancake or baking mix in place of flours.

Glad you stopped by! Thanks.


Katie said...

I just made these and they are incredible! In case anyone was thinking about it, I used 1 tbs ground flax and 3 tbs warm water instead of the egg replacer and they turned out very good!

Anonymous said...

3 attempts on blueberry muffins, and they all come out looking like blue play-doh, What am I doing wrong?

Karina Allrich said...

Katie- Great! Thanks for the flax info. Happy it worked.

Anon- It's the juice from the blueberries. Fresh berries do that the least. If using frozen, don't thaw the berries first- or if you do- pat them dry. Add gently, briefly fold in. The thawed berries can be very wet; this makes the batter blue.


Healing Frog said...

Just wanted to say for anyone who doesn't already know this:
Flax is loaded with mega amounts of estrogen which has been studied,and women that have estrogen overload,which is allot of us that have hormonal issues. I have fibroids which grow bigger when I consume estrogenic foods. I know allot about this issue.

Healing Frog said...

P.S. So in other words when we eat estrogenic foods we can pay the price for it with weird growths like fibroids,cysts,and weird cycles. Exercise helps reduce estrogen dominance.
My lil girl n I just baked these muffins they were moist and yummy thanks Karina you rock sista! I mixed part rice flour and part sorghum flour it worked fine. I also forgot and added regular sugar,then added a little more sugar in the form of brown.

Mary said...

I know this is an old post, but I just wanted to thank you for this recipe! I have been vegan for a long time, and I used to love baking, but since being diagnosed with Celiac and giving up gluten last September, I've had one baking disaster after another. These muffins are delicious and taste TOTALLY NORMAL. My husband, who is not gluten-free, even prefers them to muffins made with wheat. I used white sugar instead of brown (next time I'll try brown, but mine was hard as a rock) and hemp milk instead of rice, and they turned out wonderfully. The centers were a little gummy right out of the oven, but I think they continued to cook as they cooled, because by the next morning the texture was just perfect: moist but not sticky, with big crumbs. Thank you so much for this recipe, I know I'll be making it again and again!

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