YAY! These vegan blueberry muffins are free from gluten, dairy, eggs, soy, peanuts, fish, shellfish, and sesame! This recipe does contain almonds, but please see Notes for substitution suggestions.
For about 10 years, we’ve had to manage my son’s life-threatening egg allergy. If there was ever a time I could find a blessing in going through all of that for so long, it’s now with the egg shortages that we are experiencing. In recent years, we’ve been able to introduce eggs in our home, because he can now tolerate baked eggs. (You can find out more info on egg vs baked egg allergies here.) Most of the muffins we’ve been making do have eggs, but since we now have very limited access to them, I decided to revisit an old free from vegan muffin recipe I used to rely on. My original recipe was for chocolate muffins, and it needed some tweaking, but it still adjusted easily to blueberries. (See Notes for converting this improved recipe to Chocolate Muffins). The resulting muffins are egg-free, easy to make and SO good! These have the cake-like, delicate texture of financiers, which are little french almond cakes. Moist on the inside, but a bit crispy on the outside. Yummm! Egg allergy or not, don’t let the shortage keep you from a good muffin. I hope you make a batch of these this week! ☺️
A Note on Xanthan Gum
When I made the first version of these free from vegan blueberry muffins, my recipe didn’t list xanthan gum. I like to use my own gluten-free flour mix (see Notes for the mix recipe), which does not contain xanthan gum. I usually add this separately, but since it wasn’t listed, I forgot to add some. The resulting muffins were really good, but they were super delicate and crumbly. I couldn’t get most of them out of the pan without them breaking.
When I made these again, I added 1/2 a teaspoon of xanthan gum. The muffins held together well and still tasted amazing, but I thought they were too moist and soft. It lost that good cake-like texture from the first version. The solution was to reduce the amount of xanthan gum to 1/8 of a teaspoon and use parchment paper liners for easy removal.
Btw, the video and pics included in this post are from the first version I made, so I’m not using parchment paper liners.
Free From Vegan Muffins are Easy to Make
The recipe is honestly very easy to make. You mix all the dry ingredients together in a large bowl. Then in a separate bowl or measuring cup, mix the wet ingredients together. Pour the wet into the dry, and whisk thoroughly.
Toss the blueberries with a bit of gluten-free flour before adding to the batter. (This helps keep the blueberries from sinking to the bottom.) Fold gently with a spatula.
Scoop, bake, cool and eat! If they last, these will keep on the counter in an airtight container for one day. I don’t recommend storing in the refrigerator because anything gluten-free tends to dry up this way.
I like to immediately freeze the whole batch or any leftovers in a freezer-safe, airtight container. On those mornings where you need an easy and fast breakfast, defrost what you need on the counter at room temperature the night before. The next morning, reheat in the toaster oven or microwave. This works straight out of the freezer too, just takes a bit longer to reheat. Perfect for those busy and hectic weekdays.
I also love the idea of warm blueberry muffins with a hot cup of coffee served in bed on those rare lazy mornings. This can be just what the doctor ordered. 😉 And speaking of weekends, if you want to make another phenomenal egg-free breakfast, I recommend my Gluten-Free Vegan Free From Week-eeeend Pancakes. Happy baking everyone, and if you make these, please let me know how they turned out!
Free From Vegan Blueberry Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servingsVegan blueberry muffins, free from gluten, dairy, eggs, soy, peanuts, fish, shellfish, and sesame! Easy to make and perfect for a quick weekday breakfast, or a lazy weekend morning in bed.
Ingredients
2/3 c non-dairy milk
2/3 c maple syrup
70ml (1/4c + 1 Tbsp) avocado, or other neutral oil
1 Tbsp fresh lemon juice
1 tsp vanilla extract
175g almond flour, see Notes
175g gluten-free flour (see Notes) plus extra for coating blueberries
⅛ tsp xanthan gum, omit if your flour already contains it (see Notes)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
zest of whole lemon
1/2 c fresh blueberries
Directions
- Heat oven to 375°F and move rack to the middle of the oven.
- Line a muffin pan with parchment paper liners.
- Combine almond flour, gluten-free flour, xanthan gum, baking powder, baking soda, salt and lemon zest together in a large bowl and whisk.
- In a large measuring cup, combine dairy-free milk, oil, syrup, lemon juice and vanilla extract together. Use the same whisk to mix.
- Pour the wet mixture into the dry mixture. Whisk to thoroughly combine.
- Toss the blueberries with about 1 tablespoon of flour, then use a spatula to fold into the batter.
- Use an ice cream scooper to evenly fill the prepared muffin cups, each 3/4 full.
- Bake for 16-18 minutes, until the tops are nice and golden. Rotate the pan halfway through baking.
Recipe Video
Notes
- I like to make and use my own gluten-free flour without any xanthan gum: 8oz white rice flour, 7oz brown rice flour, 3oz tapioca starch and 7oz potato starch.
- I highly recommend using a gluten-free flour that does not contain xanthan gum, so you can control the amount to add. If making your own flour mix is not appealing, my preferred brands of gluten-free flour are Bob Redmill’s 1:1 Baking Flour and Measure for Measure Flour. Please know that these contain xanthan gum, and the results will vary if using for this recipe.
- Almonds are the only tree nut we are not allergic to, but we still manage severe peanut and other tree nut allergies. Barney’s is an almond-only brand, so it’s safe and not cross-contaminated with peanuts and other tree nuts.
- If almonds are an issue, try substituting it with gluten-free oat flour. Unfortunately, I have not tried this myself.
- To make chocolate muffins instead, replace the blueberries with 1/2 a cup of free from chocolate morsels and omit the lemon zest. Replace the lemon juice with an equal amount of apple cider vinegar. You could also add 1/4 teaspoon of cinnamon.