Healthy Blueberry Muffins – Vegan Gluten Free Muffin Recipe

This vegan gluten-free and sugar-free healthy blueberry muffins recipe is so easy – just 40 minutes to make and bake. The homemade lemon blueberry muffins are nut-free, dairy-free, egg-free and allergy-friendly. Fluffy vegan lemon muffins studded with juicy blueberries, topped with crunchy cinnamon streusel topping and a simple lemon glaze. Utterly delicious! The muffins are nutritious for breakfast, a delightful treat for afternoon tea and healthy addition to school lunch boxes.

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Healthy Blueberry Muffins with Streusel (Paleo, Gluten-Free, No Sugar)

These gluten-free vegan lemon blueberry muffins with cinnamon streusel were inspired by the delicious, tender blueberry muffins Laurice from Laurice’s Kitchen published on her YouTube channel, which you should totally subscribe to because she’s fantastic! I’ve made her delicious and easy homemade muffins many times in the last few years.

Healthy muffins – vegan gluten free blueberry muffins recipe

One of my best friends is gluten intolerant and is always looking for muffins without gluten. So making a no-gluten blueberry muffins bakery-style has been on my list for a while now. And since my husband doesn’t consume sugar anymore, I decided to come up with a low carb-ish, gluten-free, sugar-free and vegan blueberry muffins recipe that we all can enjoy while also honouring Laurice’s original true and tested muffin recipe.

This healthy blueberry muffin recipe is free from the top eight allergens in food ingredients including milk, eggs, tree nuts, peanuts, wheat and soybeans. The so-called Big-8 account for most food allergies and I’m happy to report that this muffins recipe contains no dairy, eggs, wheat flour, soy, nuts or peanuts.

Truth to be told, you probably won’t be able to tell that these healthy blueberry muffins are vegan, gluten-free and made without sugar. They taste just like the real thing and have all the flavours of the classic blueberry muffins you love!

Healthy muffins for kids

Healthy blueberry muffins for toddlers and children are a great treat for breakfast, lunch boxes, or afterschool snack. To make the best toddler muffins bake the muffins in a mini muffin tray.

Healthy breakfast muffin recipe

Start the day right with moist gluten free muffins! These vegan muffins are a healthy breakfast on the go and one of the best healthy breakfast ideas. The muffins provide energy for many hours are and can be easily packaged and transported.

Ingredients for healthy blueberry muffins with applesauce and no sugar

What are blueberry muffins made of? Below is all list of the ingredients for gluten-free blueberry muffins. I tried to suggest as many options as possible to give you a wide range of products that you can choose to make this healthy vegan muffin recipe paleo-friendly too.

Gluten-free flour

I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make gluten-free blueberry muffins. Cup 4 Cup gluten-free flour is another good choice. It’s not necessary to add xanthan gum to these gluten-free flour blends.

I wanted an allergy-friendly muffin recipe, so I kept it nut-free. If nuts aren’t an issue, then feel free to replace 1/3 third of the gluten-free flour with almond flour. In this case use 1 1/4 cups / 150 g / 5.3  oz gluten-free flour and 3/4 cup / 90 g / 3 oz almond flour.

This homemade muffins recipe can’t be made with only almond flour as the muffins won’t rise and bake trough. Coconut flour isn’t suitable either. I’m working on keto muffin and cupcake recipes, so stay tuned keto friends. Ketogenic muffin recipes are coming, I promise.

Sweetener

I used Swerve Granular for the muffin batter and to make the cinnamon streusel, while the glaze was made with lemon juice and Swerve Confectioners. I only made the recipe with Swerve products and love that these don’t have a bitter aftertaste or cooling effect. They also offer a bakers bundle which has both products and is a little cheaper than buying them individually.

I imagine Monkfruit Classic 1:1 Sweetener and Monkfruit Powdered Sweetener will probably work just as fine, but I haven’t tested them.

Sugar options for paleo muffins

If you follow the paleo diet or sugar-free muffins aren’t an issue, use either coconut sugar or light can sugar to make these healthy vegan blueberry muffins paleo-friendly. Dark cane sugar makes the muffins slightly darker and adds a delicious caramel note. Simply replace the Swerve sweetener with the same amount of your choice of unrefined sugar as indicated in the recipe card below.

Gluten-free non-dairy milk for dairy-free muffins

I made the muffins with pea milk, which is a non-dairy milk alternative made from peas. This plant-based milk has a rich and creamy texture and neutral flavour, while also being rich in proteins and nutrients.

This hypoallergenic beverage is naturally lactose-, nut-, soy-, and gluten-free and a dairy-free alternative to cow and nut milks. Unsweetened pea milk is also low in carbs and calories. I recommend pea milk from Ripple or Bolthouse Farms.

Pea milk might be difficult to find, so you also have the following dairy-free and nut-free milk options:

• coconut milk
• soy milk (not suitable for soy allergies)
• oat milk (some brands contain gluten)
• rice milk (sometimes made with enzymes that contain gluten)
• flax milk
• hemp milk

Be sure to check that the milk of your choice is actually gluten-free. Sometimes vegan milks are made in an environment where also products with gluten are processed, or enzymes that contain gluten are used to produce the milk. Also, keep in mind that some milk alternatives are loaded with sugar, so always check the ingredients list and try to buy an unsweetened variety.

Canola oil

The muffins get their hearty yet fluffy texture from canola oil. Sunflower seed oil or a light-tasting olive oil can also be used.

Vegan blueberry muffins with applesauce

Unsweetened applesauce is a wonderful vegan egg substitute and keeps the muffins light, fluffy and moist. Applesauce also adds to the fruity note of the blueberries and lemons.

When baking test batches, I also tried the muffins with pear and peach puree, which both worked perfectly and can be used instead of apple sauce. I especially loved the blueberry lemon muffins with pear puree, such a perfect blend of fresh, fruity aromas.

I wouldn’t use a chia or flax egg in this healthy muffin recipe because this vegan egg alternative leads to a slightly denser muffin texture, which I didn’t like.

Baking powder

My healthy blueberry muffins were made with baking powder. but can you add baking powder to gluten free muffins? Yes,the following brands offer aluminium- and gluten-free baking powder: Bob’s Red Mill, Rumford, Argo, and I’m Free.

It’s no problem to use baking soda since the muffin batter is made with lemon juice, which is necessary to activate the soda. The only difference I found between making muffins with baking powder vs baking soda is that baking powder will make the muffins rise a little more.

Lemon juice and zest

I used the freshly squeezed juice and finely grated zest of a fresh, organic lemon. Always wash waxed lemons under warm, running water before grating the zest. Other citrus fruit such as orange or lime would also be delicious in place of the lemon.

While working on the recipe, I was debating if I should make traditional bakery-style blueberry muffins or lemon blueberry muffins. I love both versions but think that the extra tang lemons bring to make these gluten-free, vegan muffins perfect.

Blueberries

Should I use fresh or frozen blueberries? You can prepare the muffins with both fresh and frozen blueberries. If using frozen blueberries, don’t let them thaw but fold the frozen berries into the batter. Rinsing frozen blueberries under cold water for a few seconds beforehand helps to avoid the berries bleeding into the batter.

Cinnamon streusel

Topping your healthy blueberry muffins with vegan, gluten-free streusel is optional, but I highly recommend it. The streusel brings a bit of crunch and a lovely hint of cinnamon to the mix. Blueberry streusel muffins are simply prettier and give you these bakery-style muffins look.

Gluten-free flour, Swerve Granular, vegetable shortening or vegan butter and 1/2 teaspoon ground cinnamon are all you need to make the streusel. You also could omit the cinnamon or substitute with a blend of other spices or lemon zest for lemony streusel.

Lemon glaze

Although we already have a lot going on wit these homemade lemon blueberries muffins, I decided to finish them with a refreshing lemon glaze. The glaze is super simple and quick: just stir Swerve Confectioner and lemon juice into a thick glaze and drip over the freshly baked muffins. Soooo good!

I have a penchant for sweet and sour treats. So I used pure lemon juice. If sweet-sweet is more up your alley, make the glaze with Swerve confectioner and vegan milk or coconut cream instead.

Tips for how to make healthy blueberry muffins

Gluten-free lemon blueberry muffins are not that different from regular ones. If you have made one kind or the other before, the steps involved to bake the best blueberry muffins are the same. Your mixer can sit this one out. You only need a large mixing bowl and whisk to prepare this simple one-bowl muffin batter.

Make the gluten-free cinnamon streusel

I usually make the vegan streusel first and then put them aside while I prepare the muffins. To make the streusel, add the flour, sweetener, ground cinnamon, and vegetable shortening or vegan butter in a small mixing bowl and crumble with your fingertips until streusel form. If you don’t want to add streusel, skip this step.

Mix the vegan muffin batter

The first step is to whisk all wet ingredients in a large mixing bowl until everything is well combined. Then, drop the dry ingredients into the bowl and stir until just combined. The batter will look lumpy, and that’s perfectly fine. Over-mixing will only make the muffins tough and dense.

Fold in the blueberries

Next, fold the blueberries carefully into the batter with a rubber spatula or wooden cooking spoon. Again, don’t over-mix and try to keep the blueberries intact to avoid the berries staining the batter.

Fill the muffin pan/tin

Line a regular-sized, 12-hole muffin or cupcake pan/tin with paper cupcake liners/cases. Then divide the batter evenly among the 12 muffin cups. A big ice cream or cupcake scoop is perfect for this job. Top with the streusel.

If you prefer naked muffins (without paper liners) grease each muffin cup well. Otherwise, the muffins will stick.

Tip for extra gorgeous blueberry muffins

After filling the muffin batter into the pan/tin, stud the muffins with a few extra blueberries on top. Looks super enticing and seriously, who could say no to more blueberries?

Bake the healthy blueberry muffins

Pop the muffins in the oven until the top looks golden brown, and a cake tester or skewer inserted into the centre comes out clean, for about 20 to 25 minutes. Let muffins sit in the pan for a few minutes, then transfer them onto a wire cooling rack to cool completely.

Glaze the muffins

In a small mixing bowl, stir the Swerve Confectioners with enough lemon juice to get a thick glaze. Drip the glaze over the muffins.

How long can I store the healthy blueberry muffins?

Do you need to refrigerate blueberry muffins? For the best shelf life, keep the muffins for a week in an airtight container in the fridge. Give the muffins a few minutes to come to room temperature before enjoying them.

Can you freeze blueberry muffins?

Can you freeze muffins? Yes, these lemon blueberry muffins freeze and defrost perfectly and can be stored in the freezer for 3 months. I always keep a few of these gluten-free muffins as easy make-ahead breakfast in the freezer. Simply pop them in the microwave or toaster oven to defrost and your good to eat tasty and healthy blueberry muffins for breakfast.

More muffin recipes

• blackberry muffins
• pistachio muffins
• peanut butter muffins
• pumpkin spice muffins

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