Scrumptious Vegan, gluten free Blueberry Muffins - kid favorite

Blueberry muffins in a pan, vegan, gluten free


1 1/2 cups Bob's Red Mill 1to1 gluten free flour

1/2 cup coconut sugar

1 tsp baking soda

1/2 tsp salt 

1 cup FULL FAT coconut milk (the one in the can)

1/3 cup coconut oil melted

2 tbsp apple cider vinegar

1 tsp vanilla extract

3 cups of fresh blueberries, rinsed, dried and room temp


Preheat oven to 350 degrees. line muffin pan with cupcake liners.

Combine flour, sugar, baking soda and salt in a large bowl and whisk until combined.  Add 

In a separate bowl, whisk coconut milk oil, vinegar, and vanilla.  Pour this mixture into the dry mixture. Whisk just until combined.  

Stir in the blueberries - you can add more or less depending on your taste.

Fill muffin tins 3/4 full.  Bake 20 minutes or so - a toothpick will come out clean.

Let cool in the tin for a few minutes before taking them out.  These muffins are extremely moist.  They need time to rest.

Alternatively you can replace blueberries with:

Coconut flakes,

mini chocolate chips




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